Revolutionize Thanksgiving: Cook Your Turkey Outdoors

Thanksgiving places the turkey as the star of the show, yet it dominates oven space—often overshadowing the real delights like stuffing, sweet potatoes, and creamy mac and cheese.

Already this year, I've crafted several Thanksgiving spreads featuring numerous sides and desserts. A persistent issue was always the oven capacity. With a turkey monopolizing the oven for hours, managing five additional dishes felt like orchestrating a logistical puzzle.

By my second turkey feast, sorting recipe cards became my strategy to navigate the turkey's prolonged oven stay. Reflecting on my scattered cooking, I wished I had absorbed my father's wisdom over the years.

Had I paid attention, I'd know that holiday meats shine best when cooked outdoors, either on a grill or in a smoker.

My father harbored a silent conviction: when hosting a large group, the ideal spot is the back deck. During my childhood, he often escaped the bustling home to manage a meaty feast— a perfect excuse for some peace.

Our family gatherings were large, bustling, and lively, growing louder with every uncorked wine bottle. My dad took refuge on the patio, roasting pork while uncles joined in,

Yet, we never grilled turkey; that was my mother’s realm, safely inside. This year, however, having dealt with turkey travails, I'm a convert to outdoor cooking.

Thanksgiving should parallel the Fourth of July as a day for the grill. Crisp fall days are great for grilling with today’s advanced smart grills.

Recently, I grilled a modest 10-pound turkey with WIRED writer Brad Bourque, while Martin Cizmar tackle-grill-roasted another. The verdict: grilled or smoked turkey is superior.

Why Modern Tech Makes Outdoor Turkey Cooking a Breeze

While traditionalists cherish oven-roasted turkey, modern technology introduces a new ease to outdoor turkey cooking. Having a grill lid used to mean guesswork, but today, smart grill tech simplifies things.

Wireless thermometers ensure the turkey reaches the optimal temperatures of 175°F for dark meat and 165°F for white meat.

Lately, I've favored a WiFi and Bluetooth-enabled thermometer, offering precise temperature readings. My colleague prefers the Traeger Meater Pro for similar reasons.

Cizmar praised his Big Green Egg grill-roasting experience for its resulting subtle smoky flavor from charcoal, a feature ovens lack.

Better Flavor from Smoking Turkey

Despite turkey’s bland reputation, smoking can transform it. East Texan turkey, for instance, shatters stereotypes with its hickory flavor and spice-rubbed zest.

During a practice run, I smoked a small turkey, pre-treated with a dry brine blend for enhanced flavor and crisp skin.

We utilized the Recteq grill, known for even heat distribution, and tested pellet blends for perfect skin texture. Observing the results, next time we might increase the heat for optimal crispness.

Though not traditionally New England, of three turkeys cooked this season, the best tasting was smoked.

Deep Frying? Perhaps Skip the Risk

Whenever the topic of outdoor turkey comes up, the suggestion of deep frying follows. Though spectacular, deep frying a turkey involves inherent risks, such as the potential for dangerous flare-ups.

For safety, measure oil properly, stay distant from structures, and ensure the turkey is thoroughly thawed to prevent accidents.

Yet, many have found deep-fried turkey fails to deliver the claimed crispy texture or flavor for the associated risk.

For a Thanksgiving feast, smoked or grill-roasted turkey outside captures the spirit of American resilience and innovativeness, reflecting our grilling traditions.