Turkey Tools
November 17, 1999. Detroit Free Press.
Here's what you'll need to assemble for the turkey methods described in today's report.
For brining
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Fresh turkey (about 12-14 pounds is best) or frozen turkey that is not self-basting or kosher, because those have been treated with salt.
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Large, clean bucket (available at hardware stores for about $5) or large stockpot. Make sure it will fit in the refrigerator.
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Box of kosher salt (2 cups of salt for every 2 gallons of water).
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Cold water to cover the turkey.
For deep frying
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Fresh or thawed turkey no larger than 16 pounds. Remove the pop-timer, if the turkey has one.
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Turkey deep-fryer, which has a large pot, burner, long-stemmed thermometer, stand with a metal stem to hold the turkey upright and a hook for safely lowering and lifting the turkey. Look for deep-fryers at stores that sell outdoor equipment. We also found them at Service Merchandise and Sam's Club. The prices vary from about $60 to $150. The more expensive models have stainless steel pots instead of aluminum. We used a stainless-steel model made by Eastman Outdoors of Flushing that sells for about $150; for more information, call Eastman at 800-241-4833, 8 a.m.-5:30 p.m. weekdays.
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Propane tank to attach to fryer burner.
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Lots of oil. We used nearly all of a 35-pound jug of peanut oil.
For grilling
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Fresh or thawed turkey (can be brined) to fit the grill. Make sure there's at least 1 inch of space around the turkey and the grill lid.
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Charcoal grill. (If using gas, follow the manufacturer's instructions for indirect cooking.)
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Plenty of briquettes. You'll need at least 50 to start with, plus more to add during grilling.
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Drip pan. Foil pans about 2 inches deep work well.
Compiled by Susan Selasky
Printed by permission from the Detroit Free Press. 1999.

