Mastering the Flame » Holidays http://www.masteringtheflame.com Sun, 07 Jun 2009 23:58:02 +0000 http://wordpress.org/?v=2.9.2 en hourly 1 Thanksgiving Day is Here http://www.masteringtheflame.com/2008/11/thanksgiving-day-is-here/ http://www.masteringtheflame.com/2008/11/thanksgiving-day-is-here/#comments Thu, 27 Nov 2008 14:05:34 +0000 Tom http://www.masteringtheflame.com/?p=200 I have been looking forward to today for awhile now.  Just the thought of turkey, dressing, gravy, and all the other delicious side dishes has had my stomach rumbling for some time now.  It might be a hectic day for those of us who are cooking, but let’s not forget to relax and enjoy the process and also the fruits of our labor.  That’s a given though, right?

Image by D’Arcy Norman

I hope most of you caught all the posts I had related to getting your turkey ready for Thanksgiving Day.  If you didn’t see some of my posts check them out anyway.  It is a little too late to implement some of the information I’ve given, but you could always use it for that next turkey.

Remember, turkey is not just reserved for Thanksgiving Day.  A turkey is a great meal any time of year.

Get to know your Turkey – Learn about the different turkeys which are available, so you can buy the best bird for your needs.

Size Does Matter – when it comes to buying a turkey – Determine how much turkey you will need to feed that hungry crowd.

Tips on Buying a Turkey – Some helpful points to remember when you are out buying your turkey.

How to Thaw a Turkey – You’ve bought a frozen turkey, now how do you properly thaw it?

How to Brine a Turkey – Do you want a moist, tender turkey this year?  Brining a turkey might be what you need.

What is a Turducken? – What an odd name.  Find out what a turducken is and how it is prepared.

How to Grill a Turkey – Make room in the kitchen for the other dishes and take your turkey outdoors.  Learn how to gill a turkey.

How to Smoke a Turkey – Add a little smoke to this year’s turkey.  See how it’s done.

How to Carve a Turkey – You’ve finished cooking the turkey, now it’s time to carve it.

How to Deep Fry a Turkey – It’s not greasy at all, it’s moist and delicious.  Learn how to deep fry a turkey.

Happy Thanksgiving everyone!  Enjoy those meals.

If you haven’t done so yet make sure to Subscribe to Mastering the Flame.  It’s Free!

Related Posts

]]> http://www.masteringtheflame.com/2008/11/thanksgiving-day-is-here/feed/ 0 How to Deep Fry a Turkey http://www.masteringtheflame.com/2008/11/how-to-deep-fry-a-turkey/ http://www.masteringtheflame.com/2008/11/how-to-deep-fry-a-turkey/#comments Wed, 26 Nov 2008 13:48:15 +0000 Tom http://www.masteringtheflame.com/?p=194 If you are looking for a quick and easy way to cook up a turkey, deep frying may be the answer you are looking for.  I know you may be thinking that all you are going to get is a greasy mess of a turkey, but that couldn’t be further from the truth.  Deep fried turkeys are moist and delicious and not at all greasy.

Image by James Ellsworth

Equipment Needed

  1. Turkey Fryer Kit – These kits will contain the majority of the hardware needed to deep fry a turkey.
  2. Deep Fry Thermometer – This will come with a Turkey Fryer Kit.
  3. Propane Tank – Make sure you have enough propane left or have another tank on reserve.
  4. 2 ½ to 3 Gallons of Oil – Preferably Peanut Oil.  Even though it is more expensive I believe that peanut oil gives a better flavor.  Other alternatives are Corn Oil, Canola Oil, or Sunflower Oil.


Safety First

  1. Completely read the instruction manual for your turkey fryer kit.  Follow all the safety precautions.
  2. Set up outdoors on a level surface away from any enclosures.  On a level dirt or grassy area is perfect.  Oil will stain concrete.  Do Not fry your turkey on a deck or in a garage.
  3. Wear something on your feet.  No open toed shoes.
  4. You’re dealing with hot oil and propane, so just use your head.


Testing the Oil Level

  1. You Do Not want to fill up the pot with oil and drop the turkey in; the oil could spill out over the pot and cause a fire.  You need to test how much oil you will actually need in the pot.
  2. Place your fresh or thawed turkey into the fry pot.
  3. Fill the fry pot with Water until the water level is 2 inches above the turkey.
  4. Pull the turkey out of the fry pot and check the water level.
  5. This is the level in which to fill the fry pot with oil.
  6. Dump out the water and dry the fry pot thoroughly.  Any water left behind can cause oil spattering.


Deep Frying the Turkey

  1. Set up the Turkey Fryer according to manufacturer’s directions in your safe cooking area.
  2. Fill the fry pot with oil to the level that was determined from the water test.  And attach the turkey fryer thermometer to the pot.
  3. Heat the oil to 325° – 350°F
  4. Slowly lower the turkey into the oil using the basket or hanger provided.  You may have to dunk the turkey a few times if the oil starts to boil up too much.  Do Not Drop the turkey into the oil.
  5. It only takes 3 to 3 ½ minutes per pound to fry the turkey.  The optimum turkey frying temperature is 350°F.
  6. After the cooking time is complete turn off the fryer at the propane tank.
  7. Slowly raise the turkey out of the oil using the hook provided in the turkey frying kit.


Let the Turkey Rest

  1. You may want to place the turkey on some paper towels to soak up the excess oil.
  2. Let the turkey rest for about 15 minutes to let the juices redistribute throughout the turkey.  This will make for a moister, juicier turkey.

After it has rested it is time to carve the turkey and enjoy!

Miscellaneous Points

  1. The oil may be saved and reused again.  Let the oil cool.  The top layer of oil will typically be clean and clear.  Save this portion in the original container.  Refrigerated oil will keep for a year.  If you store it unrefrigerated, place it in a cool, dark spot.  Unrefrigerated it will keep for 3 to 6 months.
  2. Prepare your turkey with your favorite rub, or try injecting it various seasonings.
  3. Do Not attempt to deep fry a stuffed turkey.
  4. Make sure your turkey is completely thawed and dry before lowering into the oil.  A wet turkey will cause the oil to spatter.
  5. Never leave the hot oil unattended.  Keep children and pets away.
  6. Fry Safe and Enjoy!


Never miss a post again, subscribe to Mastering the Flame now!

Related Posts

]]> http://www.masteringtheflame.com/2008/11/how-to-deep-fry-a-turkey/feed/ 2 How to Carve a Turkey http://www.masteringtheflame.com/2008/11/how-to-carve-a-turkey/ http://www.masteringtheflame.com/2008/11/how-to-carve-a-turkey/#comments Tue, 25 Nov 2008 14:08:03 +0000 Tom http://www.masteringtheflame.com/?p=185 Carving a turkey is an easy process, and I’m going to highlight a couple of ways to do it.  If you’re a traditionalist and carve your turkey at the table in front of your guests, then the traditional approach is the one you should take.  Otherwise if you are not too worried about presentation and the “wow factor” or you will be carving up the turkey in the kitchen, then the kitchen carving method may be right for you.  Either way, they are both easy.

Image by ninjapoodles

The Traditional Way to Carve a Turkey

  1. Starting with the drumstick and thigh, push them away from the body until the hip joint is exposed.  Slice through this joint until the thigh and drumstick are removed.
  2. With the thigh and drumstick removed as one unit, we can separate the two by slicing between the joint connecting the leg and thigh.  At this point you may serve the drumstick as is, or slice the meat off of it.  I always leave the drumstick as is.  It comes down to personal preference. 
  3. Carve up the turkey thigh meat by running your knife down both sides of the thigh bone, and then run the knife underneath the bone to cut it out.  You then may slice up the thigh meat.
  4. Carving the turkey breast.  From just above the wing joint toward the bottom of the turkey make a horizontal cut all the way to the breastbone in the center of the turkey.  All the breast meat slices will end at this cut.
  5. After making the horizontal cut starting from the outside edge of the breast, start slicing downward toward your horizontal cut.  I prefer my slices about a 1/4″ thick. 
  6. Continue making these vertical slices working from the outside edge of the turkey breast inward toward the breastbone.
  7. Repeat all the above steps for the other side of the turkey.

The Kitchen Carving Method

  1. Follow steps 1 through step 3 in the Traditional Way to Carve a Turkey section.
  2. At the center of the turkey, along side the breastbone cut down with long strokes until the whole turkey breast comes off as one piece.
  3. Place the turkey breast skin side up on the cutting board.  At this point you can slice up the breast into uniform pieces.
  4. Repeat the steps above for the other side of the turkey.

Here is a video that demonstrates the simplicity of carving a turkey using both methods.

Never miss a post, Subscribe to Mastering the Flame.  It’s Free!

Related Posts

]]> http://www.masteringtheflame.com/2008/11/how-to-carve-a-turkey/feed/ 3 How to Smoke a Turkey http://www.masteringtheflame.com/2008/11/how-to-smoke-a-turkey/ http://www.masteringtheflame.com/2008/11/how-to-smoke-a-turkey/#comments Mon, 24 Nov 2008 18:22:26 +0000 Tom http://www.masteringtheflame.com/?p=182 Break away from the traditional oven roasted turkey and try something new this year.  How about smoking a turkey?  You can produce a wonderfully tender and flavorful turkey, by bringing it outdoors and adding a bit of smoke.  The additional benefit besides the flavorful turkey is now you’ve freed up your oven to create all those excellent side dishes.

Image by southernpixel

Smoking a Turkey

You can smoke a turkey on virtually any type of grill, even a gas grill.  Our focus here however will be smoking your turkey using indirect heat on a charcoal grill or using a smoker.

Whether using a charcoal grill or a smoker I suggest that you use a drip pan with a bit of water underneath your turkey.  A cheap disposable aluminum pan will work great for this.  Not only does a drip pan help prevent flare-ups, it helps provide a bit of moisture to the turkey while smoking.

If you are using a charcoal grill, build the charcoal up around the drip pan.  Due to the close proximity to the heat source, smoking on a charcoal grill will take less time than using a smoker.  A 12 to 14 pound turkey will take around 3 to 4 hours to smoke on a charcoal grill at a medium heat level.

If you are using a smoker build the heat source according to the directions for your smoker.  Build your heat to a level of 225°F to 250°F.  I like to aim for right around 235°F when I smoke a turkey.  At the level of heat it will take about 30 minutes per pound for the turkey to cook.  Expect to be smoking for 6 to 7 hours for a 12 pound turkey using a smoker.  Due to the length of time it takes to smoke a turkey I suggest that you stick to a small to medium sized bird.

If you want to use your favorite rub, or brine your turkey prior to smoking feel free.  However, a bit of oil rubbed on the turkey with some salt and pepper will also make for an excellent smoked turkey.

Place your turkey on the grill or smoker breast side up directly over the drip pan.  If the smoker you use has the heat source toward to one side of the turkey, you will want to rotate the turkey every couple of hours to insure even cooking.

You’ve got the heat going and the turkey on the grate, now let’s add a bit of smoke to your turkey.  There are several woods that you can use to smoke your turkey, but I prefer to use apple, cherry, or hickory.  I’ve also used a combination of those woods.  As far as mesquite goes, I find it to be too overpowering for turkey, but if you want to try it feel free.

If you are using chips you’ll want to soak them in water for an hour or so.  Soaking the chips will slow the rate of burn so they will smolder and produce smoke.  If you are using large chunks, there is no need to soak them.  Add a couple hands full of chips or a couple chunks to get the smoke rolling.  Shut the cover and let it smoke.  Keep the lid closed as much as possible to retain the heat and smoke.  You will want to check every hour or so if additional wood chips or chunks are needed.

If you are smoking your turkey on a charcoal grill at a medium level of heat your turkey will finish quicker.  You will want to check the temperature of the turkey several times while smoking using a meat thermometer.  Regardless of whether you are using a charcoal grill or a smoker, you are looking for a temperature of 170°F to 180°F before taking the turkey off.

Once the turkey has finished pull it off the grill or smoker and let it rest.  You should let your turkey rest for about 15 minutes covered with aluminum foil.  As it rests the juices will redistribute throughout the bird creating a juicy, tender smoked turkey.

Smoking a turkey is pretty easy, and it opens up the kitchen for other tasks.  Feel free to experiment a bit too.  You can brine your turkey, inject it with different seasonings, rub it with your favorite spices; the options are endless.  Another great idea is adding wine, beer, or juices to the drip pan for moisture.  Half the fun in smoking a turkey is experimenting.

Follow Mastering the Flame by subscribing to the Free Feed!

Related Posts

]]> http://www.masteringtheflame.com/2008/11/how-to-smoke-a-turkey/feed/ 3 How to Grill a Turkey http://www.masteringtheflame.com/2008/11/how-to-grill-a-turkey/ http://www.masteringtheflame.com/2008/11/how-to-grill-a-turkey/#comments Fri, 21 Nov 2008 17:54:11 +0000 Tom http://www.masteringtheflame.com/?p=174 Grilling a turkey is simple and delicious.  It just makes sense to grill a turkey.  Your oven and kitchen are already busy multitasking every other dish and side you are making for your feast, so take that turkey outdoors and throw it on the grill.

Image by Southernpixel

It doesn’t matter whether you have a gas or charcoal grill, you can grill a turkey on either one.  And it is not difficult at all.  The next several steps will show you how to grill a turkey with success.

Here are the steps for Grilled Turkey Success

  • A turkey must be grilled using indirect heat.  Indirect cooking basically means that you will not be grilling your turkey directly over the heat source; rather you will place the turkey to the side of heat source or the heat source will be surrounding the turkey.
  • Prepare the charcoal grill by opening the vents, removing the top grate and placing a drip pan in the center of the bottom grate.  You’ll want to build your heat source around this drip pan or built it up on the two longest sides of the pan.  For your initial heat you’ll need approximately 30 charcoal briquettes.
  • After the coals have formed a grayish ash on them, place the top grate on the grill.  And brush the grate with a bit of canola or olive oil to help prevent sticking.
  • If a gas grill is being used to grill your turkey, prepare a side for indirect grilling.  Consult your owner’s manual on how to adjust the heat to one side.  Place the drip pan underneath the grate below where the turkey will be grilled.  The gas grill will need to be preheated prior to placing your turkey on the grill.
  • If you were so inclined you could have already seasoned, injected, or brined the turkey prior to placing on the grill.  If you choose not to season or baste the turkey, brush it with bit of oil prior to placing it on the grill.  Place your fresh or already thawed turkey on the grate breast side up directly over the drip pan.
  • Cover your grill.  Grilling the turkey will take some time and the heat will need to be kept up.  If you are using a charcoal grill every hour you’ll want to add additional coals to each side.  Try to cook the turkey at approximately 350°F over medium heat whether using a charcoal or gas grill.
  • Grill the turkey to a breast temperature of 170°F and a thigh temperature of 180°F.  Cooking times will vary depending upon grill types and levels of heat.  But on average is should take from 2 – 3 hours for a 10 to 18 pound turkey.  Check internal temperatures often to ensure it is cooking at a steady rate.
  • Once the turkey is finished grilling, take it off the grill and let it rest for approximately 15 minutes prior to carving.  Carve up your turkey and enjoy!

Additional points

  • Do not stuff a turkey you plan on grilling.  It will take too long for the stuffing to cook.
  • Ovoid opening the grills cover to reduce heat loss.
  • You may also place your turkey directly into an additional pan for basting.
  • Rotate the turkey if one side looks to be cooking quicker than the other.
  • Check internal temperatures often to make sure the turkey is cooking at an even steady pace.

Keep up to date, subscribe to Mastering the Flame now!

Related Posts

]]> http://www.masteringtheflame.com/2008/11/how-to-grill-a-turkey/feed/ 2