Take Tom Turkey to the Backyard

(ARA) - According to a recent survey by the Hearth, Patio & Barbecue Association (HPBA), more than 60 percent of those who plan Thanksgiving dinner wish for more oven space. The solution is as close as the backyard!

Holiday chefs can maximize indoor oven space for the rest of the meal by moving Tom turkey outdoors, where it can be smoked over low heat for hours, rotated on a rotisserie, roasted over indirect heat on a gas or charcoal grill, or deep fried in less than an hour. The same survey indicated that the average size turkey that is prepared for Thanksgiving is about 17 pounds, but those among the 34 percent cooking for 6 to 10 guests could cook two smaller birds, using two different methods.

Injecting the bird with a Cajun-style or citrus marinade and/or a dry rub, and cooking with wood chips or chunks, flavored wood smoke pellets, or a combination of these will intensify flavor. Only 20 percent of cooks currently take the turkey outdoors and flavor was the number one reason for doing so.

If opting to flavor with wood chips, add additional flavor by soaking them in apple juice rather than water. Hickory and mesquite flavors are always popular, but consider traditional fruitwoods like cherry, apple and pecan, which compliment turkey. Or, experiment with more exotic woods such as grapevine or mulberry. Smoke pellets don't require soaking in liquid - they go into an aluminum foil packet with a tiny hole for the smoke to escape. They're available in many flavors including black walnut, sassafras and orange.

After the main meal is removed from the barbecue, the grill can be used to warm pumpkin, apple or mincemeat pies. If using a charcoal grill, consider treating the youngsters and young at heart to s'mores - an unexpected holiday treat.

Other courses can be prepared al fresco also. The survey says that stuffing/dressing is America's favorite side dish, and mashed potatoes come in second. With someone already tending the turkey outdoors, it would be easy to put a pot of boiling potatoes on the grill's side burner - it may not save oven space, but would free up a stovetop burner! (Remember that a bird made outdoors should not be stuffed, but if you have the space on the grill, put the stuffing in a disposable foil pan and bake it on the grill too!)

Before making the move outdoors, however, check the fuel supply. For long term cooking, full bags of lump charcoal, charcoal briquettes, and/or wood chunks should be on hand, as well as a full propane cylinder or a full back-up one so you won't run out while cooking. There are now more than 50,000 propane exchange locations across the country, so it should be easy to find one.

According to sciencenews.org, 46 million turkeys will be consumed during the Thanksgiving holiday - which means 46 million turkeys will have to be prepared. Isn't it nice to know there is a great tasting and easier way to do it than tying up the entire oven?

Courtesy of ARA Content

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