From Grill to Table, Reinvent Thanksgiving Classics Outdoors
Hearth, Patio & Barbecue Association and the National Turkey Federation Offer Tips to Put a Twist on Holiday Meals
Washington, D.C., November 1, 2011 -
Year-round outdoor cooking is on the rise as consumers are becoming more adventurous chefs, forgoing the oven or stove-top and opting for turkey and trimmings cooked on the grill, smoker or fryer. According to the Hearth, Patio & Barbecue Association (HPBA) 2011 State of the Barbecue Industry report, 62 percent of consumers are cooking outdoors year-round and 15 percent are cooking part of their Thanksgiving meals outside, up 9 percent from 2009. Whether it’s for the convenience, minimal cleanup or crisp fresh air, consumers are willing to prepare the entire Thanksgiving meal – from the turkey to desserts – outdoors.
The National Turkey Federation (NTF) agrees: “With an estimated 46 million turkeys being cooked this holiday season, Americans are continuously looking for ways to reinvent their Thanksgiving feasts,” said Sherrie Rosenblatt, NTF vice president of marketing and communications. “Turkeys can be fried, smoked or even grilled to add a new twist on the traditional Thanksgiving turkey.”
Savory Grilled Turkey: The Ultimate Grilled Turkey
Delight holiday guests’ taste buds with a new take on the holiday bird. The savory and rich flavor profile the grill adds to the turkey will keep your recipe in the books for seasons to come.
1 (12 pound) whole turkey
1 Cup unsalted butter, cubed
1/2 Cup cider vinegar
1/2 Cup freshly squeezed lemon juice
1 Tablespoon Worcestershire sauce
1 Tablespoon A.1. steak sauce
1 Teaspoon kosher salt
1 Teaspoon freshly ground black pepper
1 Teaspoon Louisiana-style hot sauce
1. Remove giblets from turkey (discard or save for another use).
2. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare grill for indirect heat, using a drip pan in the center. Skewer turkey openings closed.
3. When the grill temperature has reached about 350° F, place turkey on the grill rack, directly over the drip pan. Grill, covered, over indirect medium heat for 1 hour.
4. Meanwhile, in a small saucepan, combine the remaining ingredients. Bring to a boil. Reduce heat; simmer for 10 minutes, stirring occasionally. Remove from the heat. Set aside and cover 2/3 cup for serving.
5. Continue to grill turkey 1 hour-2 hours longer or until a meat thermometer reads 175° F in the thigh, basting frequently with remaining sauce.
6. Cover turkey and let stand for 15 minutes before carving. Serve with reserved sauce.
*Recipe courtesy of NTF
For more recipes and tips on grilling, smoking and frying turkey, visit HPBA at www.hpba.org, www.facebook.com/TheBBQSource, www.twitter.com/TheBBQSource and NTF at www.eatturkey.com, www.facebook.com/NationalTurkeyFederation, or www.twitter.com/TurkeyGal.
About Hearth, Patio & Barbecue Association (HPBA)
The 2,800-member Hearth, Patio & Barbecue Association (HPBA), based in Arlington, VA, is the North American industry association for manufacturers, retailers, distributors, representatives, service firms and allied associates for all types of hearth, barbecue and patio appliances, fuels and accessories. The association provides professional member services and industry support in education, statistics, government relations, marketing, advertising, and consumer education.
About the National Turkey Federation
|© 2010 National Turkey Federation
1225 New York Avenue NW • Suite 400 • Washington, D.C. 20005
EMAIL: email@example.com • TEL: 202.898.0100 • FAX: 202.898.0203