DeepFryaTurkey
Washing Up
- Joined
- Sep 24, 2012
- Messages
- 10
When preparing your turkey do you roast, deep fry, grill, or try something else?
Andy M. said:I have roasted, deep fried and smoked a turkey. Being a traditionalist, I roast for Thanksgiving. I have deep-fried for Christmas and smoked for fun. A turducken is on my bucket list.
To make a 20+ pound bird fit in your Weber, butterfly or halve it. I'm one of those people who rarely buy a turkey outside of Thanksgiving, but when I do, that's how I do it.
I have an 18 inch Webber Kettle and have cooked many a 20 Lb+ bird on it, with divide charcoal beds, and apple, maple, and birch for smoke. It fits fine, without a collar. I just put the drip pan underneath.
When cooking the turkey this way, I make it the day before it's to be served. I carve the bird after letting it rest, place it in my giant lasagna pan, and pour the broth from the drip pan over the meat. I use the carcass for soup. The pan is covered with foil, and refrigerated. I heat it before serving, in the oven, just until it's hot enough to eat. I transfer the meat artistically to a platter and serve.
At Thanksgiving, it's a roasted and stuffed bird at our house. Everyone insists. All other times, they want the smoked bird.
Seeeeeeya; Chief Longwind of the North
I'm trying to picture this Chief. In order to allow for how high a 20 lb turkey sits in a drip pan on the grate, you must remove the grill grate so the dome lid (without a collar) can be used. In other words, the pan sits at the bottom of the kettle and the charcoal directly surrounds the drip pan, rather than be divided under the grill grate. Is this correct?
I agree, the broth that forms in the pan, goes directly over the sliced meat. Yummm.
Thanksgiving day in this neck of the woods is always warm and beautiful, so the family enjoys being outside with the turkey instead of inside the house, where the rest of the goodies are inside the oven.