Backyard Turkey Cooking
Outdoors with Spice and Oil or Smoke
Deep Fried Turkey:
Hot Smoked or Barbecued Turkey:
A smoker, depending on its design, can use wood, charcoal, gas, or electricity for fuel. A smoker cooks the turkey and, at the same time, adds smoke flavor during the hot smoke process.
Cooking times can vary greatly depending on the temperature of the smoke, temperature of the coals, temperature of the outside air, movement of the outside air (wind), size of the turkey, and amount of smoke flavor desired. Temperature control is important to be sure the turkey moves quickly out of the "danger zone" for bacteria growth (between 40° F and 140° F) while being barbequed.
Here is a link for the barbecuing tips and our barbecued turkey recipe.
Grilling is done directly over a heat source, and barbecuing or hot smoking is done in a closed chamber filled with heat and smoke. In contrast, a rotating rotisserie places the bird very close to a direct heat source for a portion of time and then moves it away as the skewer rotates. As a cooking method it is both intense and gentle.
The area of the turkey closest to the heat source is heated intensely. As the spit turns, that area moves away and gives up heat while the adjacent area rotating into position is heated next. This process gently heats the interior of the bird while the rotation allows juices to travel around the surface of the turkey so that it bastes itself.
Here is the link for Rotisserie Turkey Recipe.
Cooking PerfectionShortcut Path
Cook Time Metric
Cooking MethodsRoast Turkey
Parts And PiecesGrilled
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