Turkey recipes are recipes of pure salivary satisfaction. Cooked on gas grills or barbeque smokers, they are sure to provide a mouth watering experience.

A golden brown, tender to the touch turkey is the goal of grilling recipes and barbequing enthusiast throughout when performing their craft. As you know, determine the doneness of food requires a lot of thought and testing. Barbecue food must always be watched under a keen eye as to prevent overcooking, but more importantly, undercooking.

Gas grills and bbq smokers are both capable of finishing off that famous bird, but only you are capable of determining its doneness.

Like grilled chicken and steak, you have to follow certain guidelines to ensure that your recipes for turkeys are properly cooked. The key number here is 200 degrees Fahrenheit. Make sure the breast meat for your bbq turkey reaches 200 degrees, as well as the thigh. Although all thermometers do a decent job in gauging temperature to within 2 degrees of its actual temperature, be sure to calibrate your thermometer beforehand to ensure accuracy. When grilling and barbequing, check to make sure your turkey is flexible. Its looser parts should move with ease. No part of the grill turkey should be pink – pink meat is synonymous with unpleasant tasting rare hamburger patties.

Remember, when frying a 15 pound turkey in a fryer, it should take about an hour to go from thawed out to fully cooked. Make sure you thaw out your grill turkey completely and rinse before grilling. Depending on the fryers BTU rating, it could cook faster or slower. The indirect heat some barbeque smokers and gas grills provide could make for longer grilling and barbequing times, but the result should be the same. Tender, golden brown turkey slapped on the table ready for your fingertips to pounce on.

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