Once the wood chips are smoking, throw on the turkey, shut the grill lid and rotate the bird hourly until it’s done. Consider the extra effort of using a brined bird too, since brining keeps the turkey moist during the long cooking time.Shop Smokers
Definitely a chef’s labor of love, grilling a turkey can potentially give you the best of both worlds. Grilled turkeys can be super-juicy, slightly smoky, and packed with flavor.
Think about oiling the whole bird to keep it from sticking to the grates or drip pan, then brush on some maple syrup, or any sauce with sugar, that’ll help caramelize the top.Shop Grills
An extra juicy 12-pound bird who’s hot-oil-seared skin locks in the moisture and only take about 45 minutes to deep fry? Yes, sounds too good to be true! The white meat is moister, the dark meat is even more flavorful, and the skin gets crispier then any other method. Just be sure to be safe — keep a fire extinguisher on hand in case the hot oil gets away from you.Shop Fryers & Accessories