Turkeys can be effectively cooked and simmered to perfection using the likes of barbeque smokers, gas grills, natural gas grills - whichever grilling machine suits your taste!

Grilling turkeys every Thanksgiving (although usually cooked using ovens, a poor mans version of a Weber grill) is a national pastime, even bordering on the lines of superstition and cult like tradition, so to speak. Before grilling your turkey, let’s become acquainted with the classes of turkey available in the supermarket. Grilling requires thorough know-how not only of learning cooking methods (proper temperatures, use of barbecue accessories, etc.) but becoming a bit familiar with the foods we eat as well.

There are four classes of turkey: roasters, young, yearling, and a mature turkey. A roaster is the youngest turkey as well as the lightest weighing at a maximum of 8 pounds. Young ones are 4 to 8 months old and have tender meat. Tender meat is most common among younger turkeys no older than 8 months. Yearlings and mature turkeys are the older turkeys and have harder meat. Barbeque your turkey and produce fine grilling recipes using the tender meat of a baby roaster.

Add feed to your barbeque grills, gas grills, and barbecue smokers by choosing either fresh turkey or frozen turkey.

Fresh turkeys are always better quality because of the handling methods these barbequing delights undergo. 26 degrees Fahrenheit is the standard temperature for fresh turkey to freeze. Frozen turkey is turkey that has been cooled under 0 degrees Fahrenheit with special industrial machines. The disadvantage to using frozen turkeys is that you have to thaw it out for a long time after buying, a disadvantage to the barbequing novice or barbecue enthusiast. BBQ Grill, a natural gas grill, a Weber Gas Grill, or any barbequing machine will suffice to produce the fine turkey we’ve all come to know and love.
 
For more information on barbecue smokers and smoker accessories go to our barbeque smokers product page.