Should You Grill or Deep-Fry Your Turkey? Best Gear For Both | Gear Heads
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- čas přidán 4. 05. 2024
- Besides freeing up your oven for other dishes, roasting or deep-frying your turkey can be an easy and thrilling way to ensure a perfectly cooked, juicy bird. Hannah and Lisa put both methods to the test.
Recipes:
Get our recipe for Simple Grill-Roasted Turkey: cooks.io/3gfAdEX
Get our recipe for Deep-Fried Turkey: cooks.io/3SaedZp
Equipment for Grill Roasted Turkey:
Buy our winning Weber Deluxe Charcoal Grill: cooks.io/3EL5UzZ
Buy our winning Weber Premium Charcoal Grill: cooks.io/3s8tFKJ
Buy our winning Chimney Starter: cooks.io/3s3uG6S
Buy our winning OXO Grilling Tongs: cooks.io/3eAwZv6
Equipment for Fried Turkey:
Buy our winning Bayou Turkey Fryer: cooks.io/3ENQzPa
Buy our winning Steven Raichlen Grill Gloves: cooks.io/3s0JPG3
Buy our winning Clip-On Probe Thermometer: cooks.io/3RtraO9
Follow Lisa on Instagram: / lisam_atk
Follow Hannah on Instagram: / hannah_crow. .
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RIP to the editor of the show that left in the clip of Hannah doing the turkey screech. You served us well 🫡
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The absolute best turkeys I have ever eaten were fried. We used to do that all the time when I lived in the South, but out here in the PNW, hardly anyone has ever had fried turkey. The skin comes out so crispy and the turkey is moister than any I’ve ever cooked in the oven. And it doesn’t taste greasy at all! Great video on how to do it.
Don't forget, you can Fry individual Turkey pieces instead of the whole bird too.
@@Thommadura that’s a great idea and makes fried turkey safer to prepare and more accessible for people that can’t lift a heavy setup like the one that was used. It’s also a good idea for a couple to have a smaller Thanksgiving meal.
I love that they have canned cranberry on the table. It’s so homey and unpretentious
There are others in my family that would always get the organic, fancy, bland gravies and sauces. Not me. Gimme that beet red corn syrup jelly!
I noticed that too. Gotta have the can lines !
Waiting on their best choice challenge of canned cran.
I wish you would have done a taste test of both birds, white & dark meat after cooking.
Regarding grilling a turkey, I would suggest anyone to try it. Years back, I was active duty military and deployed overseas during the holidays. During the Thanksgiving season, the office I was assigned to closed down, but needed one person to work that day, so I volunteered. Since the area I deployed to had a Commissary and grilling/barbecuing was a big thing for permanent party/deployed personnel, I bought the smallest turkey available, an aluminum pan, a Tupperware tub and a bag of briquettes (whatever wasn't used I left for the office). I figured, while I'm working for six hours, I can get the bird on and forget it (but still check on it every 30-40 minutes) until I leave. It was the best TDY turkey. (The tents for deployed personnel all had electricity, a refrigerator, microwaves and grills, so no risk of spoilage and a way to reheat.)
Thank you for your service!
That's awesome! And thanks for serving!
cooking a turkey in a bus stop... aaah the good old thanksgiving traditions!!!
We have a propane fired Cajun fryer. We part the turkey and fry the parts separately. Easier to handle, they're in baskets so putting in the oil and getting it out is easy. Same effect, but safer.
If I grill a turkey it gets spatchcocked.
Yup, cooking a bird whole is asking for disappointment.
I was born in 1963 and don’t recall ever having a Thanksgiving or Christmas Turkey that wasn’t grilled. My dad had a Weber and that bird was his baby. Decades later he switched to a Gas grill, but all of my siblings have continued this tradition. At 92, Mom still complains that there are no drippings for the gravy, but the Turkeys are delicious!
Greetings! Started my journey around the sun in 1957.
I love using all 3 methods. But mom is right. No drippings. I found a way to save the drippings while grilling. You just have to be more careful to not get dust in the pan.
I float another pan that's slightly smaller. 🙂 I also, sometimes, spatchcock the bird. And save all the carcass including the backbone for making turkey stock in the pressure canner.
I've been doing my turkeys outside for several years. I think around 15 or so. Makes it fun, keeps me away from the wife as she does her things and frees up the kitchen. Always comes out great. I alternate between deep frying and grilling. I used to wet brine my turkeys but now dry brine. I really think the dry brine makes a much better difference. Also, last 2 or so years, I've been spatchcocking my turkey when I grill it. Happy to have found spatchcocking since the whole bird cooks evenly. Lastly - I too, like to "check on the turkey" often. Cheers.🙂
“Checking the Turkey” is a euphemism for getting another beer since the cooler is outside. 🤣
Which method do you prefer
FYI, the weber lid has a little hook on the inside that you can use to hang the lid off the side of the kettle. Also, the grill grate handles are hooked enough to hang off the side as well. no need to put them on the ground!
I have cooked turkey on the Weber grill for many years. The result is almost always outstanding.
Set and forget? Maybe not. It is possible to have too little charcoal in the Weber to fully complete the cooking process. Don't ask me how I found this out. Do keep an eye on your coals until your cooking is complete.
Yep! I tried the charcoal snake but it burned out. I guess I need to work on that one! 😂
"Check on the turkey" is code for a sip and a toke. I love it.
I deep fry a mean turkey and it's now my go-to for Thanksgiving.
That is the correct cranberry sauce. Thank you for putting it front and center. Love it!
I'm surprised that you guys haven't shown how to rotisserie your chicken and turkey. I have been using the Weber rotisserie option for years and my chickens and (small) turkeys come out the best. I rotisserie at 350. Perfect every time.
Have you tried a beef roast on your rotisserie? Get a couple of sirloin tip roasts and start the party. 😋😋😋
@@tomlompa6598 Yup. Done that too. Awesome.
AMEN! I can use the rotisserie on my Kettle or WSM.
I've used an electric fryer for the past few years and it works great, without all of the worries of an open flame.
Been doing it on our pellet grill the last two years and we do love the oven doing other things that avoids the last minute rush.
I bought a Slow and Sear kettle which I've fallen in love with. To me a step up from the Weber. Even comes with a separate coverable ports for the probe wire and fan if you wish to use one. Also when grilling I usually spatchcock beforehand. Cooks more evenly.
Hi there. Turkey frying. Looks so dangerously delicious. I’ve seen people placing the turkey into the empty pot. Filling the pot just enough to cover the turkey with water, then take the turkey out of the water filled pot, measure the amount of water-in the pot. Pour out the water Then fill the pot with the cooking oil measured from how much the water was in the pot. Pat the turkey dry and proceed with your recipe of choice.
Personally, hats off to HaNNaH, I’d be incredibly nervous. 😅
Do roast goose instead. Same oiliness.
We had smoked turkey last year and it was delicious. Takes longer but totally worth it. One cook for the turkey, another for the inside stuff.
Yeah, that “going out to check on the turkey” bring a drink along! Great video love the safety factors with the frying
God forbid there might be some smoke flavor in the turkey. That would only make it 10x better than it already is. 😆😆😆
Yep, smoking is the only way I’ve ever cooked a Turkey outside though I used a smoker not a grill.
I did mine on my then new Traeger last year and that worked out really well. And I didn't even really smoke it at a low temperature first. I just grilled it at 350. This year I may smoke it for a while at 180 before turning it up to 350 to cook it.
I use a Weber Smokey Mountain 18.5" smoker and slow-cook the bird, similar to what Lisa did. I also brine my bird (unless it came in a solution, which I try to avoid) and it is so delicious and easy. Not too smokey, but it adds a nice dose of flavor to the meat. I'd like to try frying one, but disposing of the oil is a concern...that is a lot of oil, and with the cost of groceries, lump charcoal is more affordable. Either way, it'll be delicious! Enjoy!
Family reunion In Texas many years ago...Cousin fried 2 turkeys...best t birds ever!!
I've been cooking my Thanksgiving turkey on my Weber grill, usually rotisserie, for over a decade now. I have rotisserie setups for both my charcoal and gas grills, allowing me to cook a whole bird on one and 1-3 breasts (for extra white meat) on the other. Using the grill for your turkey is also great for freeing up your oven for more side dishes. The test kitchen folks should explore rotisserie cooking more. As an alternative, the Char-Broil Big Easy oil-less 'fryer' also works well for outdoor cooking.
We use an infrared fryer for our holiday turkeys. They come out so moist; taste like a deep fried bird, but not as messy and expensive with so much oil.
We have the oil-less turkey fryer made by Char-Broil. Now we wouldn't cook a turkey any other way!
@@manuelvalenzuela5729 that is what we have too and agree that it’s the way to go!
Fraud
@@manuelvalenzuela5729 Thanks for the info, plan to take a look at one
@@paullackey3842 Yeah, everyone report this as unwanted or spam content.
If you live in south west Florida you are heating up the house and over working your AC. Despite that I always cooked it in the oven. You get that wonderful turkey aroma that starts your gastric fluids going.
I use two methods. I like to fry turkeys and use injection seasonings. I will also SMOKE turkeys with a bit of shaker seasonings and injection seasonings. Both are great and very easy to do. The smoker allows time to be your friend with the set and come back later. DO NOT USE PEANUT OIL IF SOMEONE HAS ALLERGIES. I have seen Thanksgivings ruined by trips to the hospital with allergic reactions.
I'll be doing it in the oven. I have the smaller 18 inch Weber. And I think this is one of those very rare occasions where those extra 4 inches matter.
Have never fried a turkey, not even a part of a turkey.
BUT, this year we will celebrate 45 years of cooking a turkey on an upright water smoker !
We do spatchcock ours !
I've been BBQ/grilling turkeys for at least the last 30 years. I guess I have half a Rolls Royce now, a Weber Kamado (got it on sale, so was only $1k), and I purposely smoke my turkey, using apple wood chunks. I collect the drippings to make gravy.
Oooo!
I've done several beautiful golden brown Turkeys and countless chickens on my 30+ yr old Weber (was my dad's) using beer butt method. Instead of getting a huge turkey to grill, I've used 2 of the smaller free turkeys you sometimes can get with a certain $$ purchase.
I'm not generally a fan of a whole cooked bird, so I break mine down. I braise the thighs & drumsticks, roast the breast, bake the wings on top of the dressing, use the back & neck for gravy stock and the giblets in the gravy & dressing.
Spatchcocking has become a time and lifesaver for me on a whole bird preparation. Evenly cooked meat and I do the sides during the resting period. People have become hung up on the Norman Rockwell presentation but it doesn't necessarily make for a well-cooked bird.
Oh this is a game changer. Who said we have to have a whole bird on Thanksgiving day??
@@happily_blue What I love about this is the gravy is made for you with all the braising liquid from the drumsticks and thighs. Just remove the meat when it's done, thicken with a couple generous knobs of beurre manié, add the diced giblets that were sauted in butter, stretch with the turkey stock and season as desired and you end up with a ton of gravy.
rest in peace ATK cameraperson/editor
Thank you guys for publishing this well ahead of Thanksgiving! Really thoughtful 😊
What’s ATC’s preferred disposal or storage method for that amount of oil? 😂
Dan has a thing on saving most of the oil, and when you have a small amount left, there are tablets that turn it into a solid puck at room temprature that you can dispose of in the garbage (or green bin?)
I deep fry and smoke turkey all the time. I have never gone into such detail. It ls instructive, but all the happiness was sucked away. Everyone I know who deep fry their turkey will watch this with their eyes glossed over.
I have an old Bayou Classic fryer that also has like a gas/air mixer below the burner to get the perfect flame. You can get a blue flame if you want it. To be honest it seemed to me that the oil temp on this fry was very low. You need to have your oil temp about 25° above what you want for your cook temp before you drop the bird. The temp will drop because of the coolness of the bird, and then you lower the flame little by little during the fry to keep the oil at a little under 350°. I find that any lower temp runs the risk of an oily bird. I've never had one of those electronic thermometers but cooking the bird at just under 350° I've always had a perfect bird at 3 minutes per pound.
I have deep-fried and "grilled" in the past but nowadays I use the oven. Deep frying requires constant attention so you can't be inside multitasking and then there is the question of what to do with all of that oil. As your recipe calls for, herbed butter injection is the key to a great deep fried bird.
I have "grilled" on both gas and charcoal, both can work well, but I find temperature control difficult. Too hot, too cold, too much wind, you never know when the bird will be done - not good if you have invited 12 friends for 4 PM and the bird is done at 7 PM. When I do grill, I add wood chips to a get some smokey flavor. One year on a gas grill, I had it so low to avoid scorching the bird that the burners kept blowing out. The bottom of the bird was undercooked and I got sick from eating leftovers the following day. With a indoor oven, I can set it and forget it, pretty much. I use a Thermoworks cooking alarm & probe to monitor the progress and do final temp checks with a Thermopen. I like resting the bird for 45-60 minutes loosely tented with foil so there is time to cook casseroles or roast vegetables. Some side dishes can be baked at the same time as the bird, or prebaked and simply reheated.
Damn all that looks sooo good🔥🔥🔥
I would have liked some commentary on rest time, but otherwise a great video. I also notice they used two different grill gloves! Also, I'd like to know about the pro's and con's of using foil to tent. It would seem to moisten the skin you just got crisp.
Very well explained. I want to know if you can wet-brine the turkey ahead of time? Would that be a concern particularly for the deep fry method?
Depends on what you mean by ahead of time. A Turkey will store for a few days in the Fridge after you brine it but not really long time beyond that.
I've used Hasty-Bake grills my entire life and I love them. I've tried other brands but always went back to my favorite. If you're unfamiliar with Hasty-Bake you owe it to yourself to check them out.
Look nice but I don't need a 4k grill the cheapest one I think is 800. That basic Weber is 89.00 bucks at a farm store! I have had the same Weber for 20 yrs!
@ 16:24 turkeys done 🦃
When we used to have a larger crowd for the holiday, I always roasted a whole turkey in the oven and smoked a large turkey breast in the Big Green Egg. Both were terrific and those smoked turkey sandwiches were so delicious the next day!! Do you have a recommendation for making gravy if you grill or fry the turkey? Maybe roast a couple of legs and wings earlier in the week and proceed?
"Maybe roast a couple of legs and wings earlier in the week and proceed?"
Yes, thats how its done. Google day ahead gravy. Many videos on it.
Mushroom gravy! And it’s a concession to the family vegetarians.
Cooking my bird on my Holland grill!
It's like an outdoor oven
Why didn't they taste test?
I use the Orion cooker.
Man, frying looks like way too much work. Plus the clean up. Grilling for the win. Plus that grilled Turkey looks beautiful.
As an OCD, I like your security approach to deep frying.
do love a good fried turkey when the skin is crisped all around *chef's kiss*
Been cooking my turkey on my pellet smoker for the past three years. So much easier to deal with and frees up space for other things.
16:24 🧡💜
7:10 people usually grill 1 or 2 times a summer, only in the summer here in NYC... So they really dont get practice. me? I really only love grilled meats, so I grill all year round, rain and snow, so I get practice. we had one of the most "boring" grilling video tutorials in cooking school but I actually found it fascinating. Its very hard and every grill fire is unique and different. You gotta know how to work the flame, work the grill you have, work with the temperature and work with the sunlight.
I would only do deep fried turkey again if I needed to cook many turkeys. I did deep fry for years, but had a fenced pool area that I could latch and lock to keep small children and large golden retrievers away from the hot oil.
I now only cook turkey on Weber kettles. If I want to cook more than one turkey, or other dish - buy and load up another Weber kettle. It keeps me out of the kitchen.
I have a lot of Weber kettles. So...
the fried turkey is making my mouth water, yum! Is grilling a turkey on a gas grill possible?
Hank Hill: Of course you can, you d#@% a*#. Turn all the burners on high, clean and oil, turn off all burners except the far one, and set the bird on away from the flame for indirect heat.
I sell propane and propane accessories.🙂
When using a turkey fryer peanut oil is preferred. Also remember to take into account the time it will take to heat the oil up to temperature. Which will take an hour or longer. You can skip all the muss and fuss with an oil fryer by using an oil-less fryer. Like the one Char-Broil sells. It does a great job! And you can even use a good dry rub on the skin. Something you can't do with an oil fryer.
Just eat goose instead of frying a turkey and skip using gallons of oil. Same effect.
I prefer the ole oven method. There’s nothing like gravy made with turkey drippings plus the wonderful smell of roasting turkey just says welcome to my home.
One cooking task not mentioned was proper seasoning of the turkey which varies greatly between cooking methods
What about seasoning 🧂 or injection of either turkey 🦃?
You should also mention the Masterbuilt indoor turkey fryer?
I use that but I still cut up my Turkey when I do
It's gotta be the fried turkey for me! Great video!
Anytime you have fire and Oil near each other have a good ABC rated fire extinguisher on hand. Everyone should already have one in their kitchen. Have a separate one for the pot.
OK, how big were the turkeys? More and more people are burning up their garages by deep frying their turkeys! Tool #1: fire extinguisher. Grilled does work with a good fresh turkey (I used the OG Weber and had to recoal halfway in?). Miss Lisa: you needed to play "I Got the Power" in the background? I just bought my Instant Pot Pro so I'll need a Thanksgiving Turkey recipe for that? Twenty five guests ok?
If I cook a turkey now it is deep fried. She talked about using vegetable oil but I have always used peanut oil. If I cook a bird on the grill then it is getting spatchcocked. This is the best way to cook more evenly. Also the burner that turned off in 15 minutes, I have one of those. To get around relighting of the burner you only turn the clock back on it. Example, if it was set for 15 minutes then at 14 minutes turn it back before the flame turns off.
I lock the timer with a vice grip. I watch it closely. Minnesota gets cold.
So cute and of course they used that! But you know what you looked genuinely happy can you seems like you were genuinely having fun.
when Hannah was taking the bird out did she turned the red knob the wrong way? also the entire turkey wasn't submerged is that an issue?
We use a roaster for our turkey to save room in the oven.
Forgot to mention the size of the birds cooked (they look very small), what is the maximum size allowed. What to do with the left over fry oil? Also, forgot to mention the outdoor ambient temperature and the need for an enclosed area to shield the cooking area from the wind which will greatly affect maintaining the cooking temperature.
Most of the time the oil comes in a rigid plastic container. You can filter it for use again after it cools and use it in several other small deep fries… or check with some other local restaurants, some get paid for used oil collection and may take it off your hands.
Fried it. This year it will be 12 years of fried the Turkey. I’ve got Electric fryer I use.
What do you do for gravy?
Make it from the neck and giblets? ATK also has an old recipe called All-Purpose Gravy, also referred to as "gravy from nothing" made from vegetables, broth and herbs.
Oven roasted 😋
32 quart fryer or 42?
Sorry- I would miss the pan drippings for my gravy…
I’m in charge of making mushroom gravy for our grilled bird. And it’s vegetarian for some family members.
I'll be deep frying our turkey this year. I tried smoking a wild turkey I got a few years ago and was disappointed with the results although it was probably my fault. Frying is much easier.
Turkey is great either way but no gravy which is my favorite part.
You can still make gravy from the neck and giblets. Or ATK has an old recipe called All-Purpose Gravy or, as they referred to it on the show many seasons ago - "gravy from nothing" - made with browned vegetables, broth and herbs.
I NEVER scrape my grill before cooking. Here's what I do. After cooking, meat has to rest so the juices can redistribute, right? While I'm waiting for that (and while the grates are still hot and the food is not dried on), I scrape the grates immediately after cooking before they cool down. Now my grates are clean and good to go for next time. Why be lazy? Do it after cooking.
Can you confit a whole turkey (rather than fast deep frying)?
No. 😂
I say you can. Go for it.
The current season of ATK now being posted to CZcams featured a recipe for turkey thigh confit. The recipe was developed by ATK cast member Lan Lam, however she does not recommend her recipe for the more delicate white meat due to its potential to turn dry and stringy or turkey legs because of their tough tendons. The segment/episode has not yet been uploaded to YT (and hopefully it will be - ATK has strangely skipped posting their last couple of turkey recipe segments/episodes here), but the recipe was the subject of an episode of What's Eating Dan about a year ago. FWIW, Lan also came up with a sous vide variation that does not require a pot-full of fat.
I put stuffing in a turkey before grilling it. Stuffing does take in smoke flavor and it’s nasty. Done deep fry too but it scares me. Love the taste of fried ones
Look up what Alton brown says about stuffing
Don't forget you can Deep Fry A cut apart Turkey easier than a whole one together.
Wow! I always thought you had to use peanut oil to fry a turkey and that stuff is expensive. That may make me reconsider frying a turkey
I'd never ever use vegetable oil. Those industrial seed oils are so bad for you. The worst. Go with peanut oil.
@@eewachter Agreed.
Also you CAN strain your oil through cheese cloth and reuse it.
My mom has an electric range out on the rear patio, so we have two ovens and eight burners
I only BBQ for the smoke flavor, and I Only fry my turkey 🦃 for the holidays.. for the last 20 years
This year an oven next year Butterball indoor deep frier
I have a roaster I make it in.
How do you dispose all that oil?
Look up their video on how to make your own Donuts with Dan. He shows you this new product that turns cooking oil into a piece of Gel Rubber. Super easy to dispose of.
You save and reuse it. We put it back in the original containers.
Oh man, but I love 'flipping the bird'..!
Huge miss on the grill roasted turkey! You absolutely do want to keep the pan water! Add some onion, carrot and celery to the pan water while it cooks and you will have the best base for gravy ever!
I agree, but not with those ashes in it.
I'm not a big turkey lover. I don't know what I'll be making yet.
You can definitely do a chicken. You can still get them while from the store and they're plenty tasty. You can have the traditional spread with chicken as the center. Chickens are also easier all around. Just thoughts.
The best turkey I've ever made was brined and cooked on the smoker.
I put my fryer over a piece of old plywood because it will stain everything in a 3 foot radius from the pot.
Outside on the rotisserie, weather permitting.
My sister and b-i-l do it that way with great results.
You didn't say anything about how the turkeys turned out! Were they moist and juicy or dry and tough?
I have never deep fried anything so this might be a dumb question... do you reuse the oil for other fry ups later, or is it a one time use? How long can you store used oil?
Yes you can reuse oil. Once it starts to get bad flavors is when you toss it, cooked or not, bitterness is a huge signal. Btw doughnuts or packaged frosting with a bitter flavor is a clue they used bad oil.
I'm going to cook a beef wellington because I don't have an ability to do either of these
I love this but I’m surprised you didn’t talk about the differences in taste and texture of the actual meat?
Fried turkey is similar to roast goose. Very oily.
The FDA has Poultry at 165-170 and always check the Dark meat 🍖as it takes longer to cook!
Why did you say 160 and not check the temperature as you always show us on air?
I like fried better but grill mine as frying is too expensive and potentially dangerous. Peanut oil is so expensive. Anyway, key to both is inject the bird! or brine.
Vegetable oil for frying? Um...really, ATK?
Coconut oil and avocado oil would be cost prohibitive. I'll grill my turkey.
I bought a BigEasy from Charbroil and never looked back.
Forget the presentation, cut that damn turkey down and do it the easy way! I got a free turkey that was thawed already and I had my own turkey. so I cut up the extra turkey and grilled it for the first time! OMG it was better than the damn turkey I made whole in the oven... I cant believe I have not done it before but this november in NYC has been on the warm side so I grilled the turkey with jerk sauce and some sazon... I left the entire brest rib in and cut the wings and legs and thighs off so I can cook the brest cavity first.
I dont think I will make a turkey in the oven again.