Increased use of grills and smokers in turkey preparation

From Casual Living, 11/20/2013

They call it Turkey Day for good reason. According to the latest numbers released by the National Turkey Federation, an estimated 46 million turkeys will be served up for dinner when Americans sit down at tables across the country to celebrate Thanksgiving on Nov. 28.

And while these whopping numbers show turkey continues to be America’s favorite Thanksgiving dish, the way they prepare it has changed in recent years.

More than half of consumers – 53% – said they plan to cook their turkey outdoors on grills, barbecues or smokers this year, according to a survey by the Hearth, Patio & Barbecue Association (HPBA). The same survey also indicated 21% planned to cook their vegetables outdoors and 12% will prepare their appetizers outside.

“The popularity of cooking outdoors has been growing steadily as the equipment has been improved through innovation and technology,” said Steve Schroeter, senior VP of sales and marketing at Napoleon Gourmet Grills. “The state-of-the-art appliances we sell (allow) all people who love the outdoor cooking experience to whip up their entire Thanksgiving feast on the grill, if they choose.”

Napoleon has served up several tips for those planning to prepare their bird on a grill:

• Purchase a turkey that is broad and flat to fit underneath the covered grill top.

• Make sure there is at least 1 inch of space between the turkey and the grill lid.

• Apply a thin coating of non-stick vegetable cooking oil to the unheated rack and brush the outer surface of the turkey with cooking oil.

• Do not tie the legs together when grilling a whole bird. The turkey will cook more evenly if hot air circulates to all areas of the bird.

• Allow for two to three hours of indirect cooking time for an 8- to 12-pound turkey and three to four hours for a 12- to 16-pound turkey.

For anyone looking to give their traditional Thanksgiving delicacy a new flavor, Napoleon offers this recipe for apple-smoked turkey with a crabapple glaze, courtesy of Chef Ted Reader.