Ignite New Outdoor Cooking Traditions for a "Happy Thanksgrilling!"
Turkeys can be fried in less than an hour, smoked over low heat for several hours or even cooked on a grill - offering mouthwatering flavor, crisp texture and time to spare for more family time this holiday. With nearly 90 percent of Americans cooking out during the peak outdoor season, it's no wonder family chefs are turning to outdoor cooking methods to spice up Thanksgiving traditions.
FOR IMMEDIATE RELEASE
IGNITE NEW OUTDOOR COOKING TRADITIONS FOR A "HAPPY THANKSGRILLING!"
Fire up grills, smokers and fryers with tips from HPBA for full-flavored cooking this holiday season
Arlington, VA (November 3, 2010) - Turkeys can be fried in less than an hour, smoked over low heat for several hours or even cooked on a grill - offering mouthwatering flavor, crisp texture and time to spare for more family time this holiday. With nearly 90 percent of Americans cooking out during the peak outdoor season, it's no wonder family chefs are turning to outdoor cooking methods to spice up Thanksgiving traditions.
In fact, Americans agree that there are many reasons to be thankful for their grill this holiday season - and all year round - according to HPBA's 2010 National Poll. Consumers say the top reasons to give thanks for outdoor cooking include:
- More flavorful food than oven preparation (81 percent),
- Allows you to spend time out of the kitchen (80 percent),
- Cost savings compared to eating out (76 percent),
- Easier clean up (67 percent),
- Healthier preparations to explore, and
- Often less cooking time compared to oven recipes (53 percent)!
"The ease, affordability and delicious results of outdoor holiday cooking methods are becoming more popular each year," said Leslie Wheeler, HPBA Communications Director. "Even though temperatures may be cooling down outside, outdoor cooking remains a popular tradition because it frees up oven space and can cut down on cooking time, allowing more to be spent with family on Thanksgiving, or any special occasion."
The National Turkey Federation (NTF) agrees: "We are seeing an increase in requests for deep frying recipes and outdoor cooking preparations for holiday turkeys," said Sherrie Rosenblatt, NTF Vice President of Marketing and Communications. "With all the tasty meal options turkey provides, Americans are looking for ways to spice up tradition with grilling, smoking or frying."
NTF estimates 46 million turkeys will be cooked this holiday. With grilling, smoking or frying the whole turkey or turkey breast gaining popularity, HPBA and NTF offer preparation and cooking tips to ensure a safe and delicious meal.
HPBA and NTF Tips for the Ultimate Thanksgrilling Meal:
- Check to make sure the grill, smoker or fryer is in working order.
- Be sure to read the owner's manual for safety precautions.
- Stock up on enough charcoal, propane, oil or wood chips needed to cook the meal.
- Be sure to use the grill, smoker or fryer outside only - never indoors and make sure that it's set-up on a flat, stable surface, preferably on a protective grill pad, and away from any combustible materials.
- Purchase a whole turkey according to the weight recommendations in your grill's, smoker's or fryer's owner's manual.
- Thaw the turkey completely and pat it dry. Cook the bird un-stuffed.
- Brine the turkey for increased flavor and moisture.
- Outdoor cooking times depend on many factors: the size and shape of the turkey, the distance from the heat and the outside air temperature. Allow more time on cold or windy days and at high altitudes. Allow less time in very hot weather.
- Have a food thermometer handy to measure the internal temperature of the bird; the temperature should be 165° F to 170° F in the breast and 175° F to 180° F in the thigh.
Outdoor Cooking: Not Just for the Birds!
Delight holiday guests' taste buds with a dessert or side dishes from the grill. The deep and delicious flavor will keep your recipe on the books for seasons to come. Everything from vegetables, to grilled breads and stuffing can be prepared out of the oven. Try this easy recipe to enhance dessert pies or serve as a standalone dessert:
Fruit Cap: A special occasion dessert or holiday dessert garnish
Ingredients: Peaches, plums, nectarines or apricots
Instructions: Simply place halved peaches, plums, nectarines or apricots on the grill for about 3-4 minutes until lightly charred. Serve warm with ice cream or frozen yogurt.
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 (NTF)
The National Turkey Federation (NTF) is the national advocate for all segments of the $14 billion turkey industry, providing services and conducting activities that increase demand for its members' products by protecting and enhancing their ability to profitably provide wholesome, high-quality, nutritious products. Its award-winning Web site, www.EatTurkey.com, offers consumers, food professionals and the media an extensive library of information including healthy eating and restaurant trends, turkey cuts and purchasing tips, turkey nutrition and cooking techniques, and turkey facts and trivia. Additionally, the site presents a searchable database of more than 1,800 recipes, offers a recipe E-mail program and provides special seasonal and holiday ideas. The National Turkey Federation is headquartered in Washington, D.C.