ROASTED, SMOKED, GRILLED
OR DEEP FRIED?
A traditional oven roasted turkey is sure to please, but don’t forget the brine. You can brine a turkey wet or dry helping to create a seasoned, juicy turkey. Pre-heat your oven to 475°F and then immediately reduce temperature to 425° when you put the turkey in for the first 20 minutes and finally, reset to 350° until the turkey is done. A turkey is done when it reaches an internal temperature of 180°. A wall oven or range with an internal temperature probe cannot only tell when your food is done, but it will automatically turn off when your turkey reaches exactly the right temperature, leaving your burned bird worries behind!
Don’t forget to defrost your turkey!
Factor in at least 24 hours for every 5 lbs. of turkey you’re thawing.
Not enough room in the oven for your sides and main course? Try smoking your turkey. A blend of herbs and wood chips is sure to give your bird a smoky, unique flavor your guests will love. Keep your bird less than 14 lbs. if you’re using a smoker. Pre-heat the wood chips to 200° and then allow the temperature to rise to 250°. Cook the turkey for 30 minutes per pound, adding more wood chips as needed. Check out the Kenmore® Wood Pellet Smoker Grill to help with your Thanksgiving turkey this year.
When using a smoker, don’t use a traditional stuffing.
Try adding a couple of apples and fresh herbs to the center cavity instead.
Put your grill master status to good use. A turkey will need to cook for 3-4 hours at a moderate temperature, about 350° on a grill, reaching an internal temperature of 180°. Brine the turkey first, then rub the outside with oil or butter for an evenly browned skin. If you’re using a gas grill, add a handful of dampened wood chips for that extra smoky flavor. Check out our Grill Accessories for all the tools you need to help you get the perfect bird on your grill.
Let the turkey stand for 15 minutes to an hour after it’s finished cooking
to allow all of the juices to flow back into the meat, giving it a better flavor.
Fried turkey is having its moment. Everyone swears by the deep-fried deliciousness, but it can be more dangerous than using your oven or grill. When frying your turkey, place on a stable, non-combustible surface at least 10 feet from your home. The turkey should be completely thawed and dried to ensure less oil spitting. Like other cooking methods, you should fry your turkey at 350°, but frying will take less time; 36-45 minutes depending on the size of the turkey. 12 lbs. of turkey should fry for 36 minutes, add 3 minutes for each additional pound. Not interested in using all that oil? Try the Char-Broil® TRU-Infrared Big Easy Oil-less Turkey Fryer for all the taste without the risk.
Peanut oil is a good choice for a deep-frying oil
because it can reach such a high temperature which keeps the outside of the food crispy and the inside very moist.