About five years ago my family started grill-roasting our turkey and we’ve never looked back. Not only does it make the most beautifully bronzed bird, but also it’s easy and it frees up your oven.
Once you cross the hulking beast off of your “needs to go in the oven” list, everything gets easier to coordinate.
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And look, I’m not saying I’m trying to avoid my family by spending most of the day outside away from the crowd. But I’m not not saying it—ya know what I mean? My husband and I usually volunteer to do the turkey and then get to spend most of the day sipping a nice beverage in the sunshine while we “check on the bird.”
Deep-frying a large bird like a turkey sounds scary but it’s remarkably easy. Here’s a little secret: I had never done it before we filmed the video. With a good turkey fryer and the guide written by my colleague Miye, it was a breeze. And so fast. I’m talking 45 minutes fast. You could deep-fry two turkeys in the time it’d take you to roast one in the oven.
However you chose to cook your turkey this year, remember: leave enough time to defrost it (it always takes way longer than I think). And ignore the pop-up timer that comes with most turkeys; it’s not accurate. Use a digital thermometer like our winner by Thermapen instead so you don’t end up with a dry bird.