Every November, fire departments and public-safety agencies repeat the same warning, and every November some of it goes unheard. Thanksgiving is the peak day of the year for home cooking fires, and outdoor turkey cooking, in smokers, on grills and especially in deep fryers, adds hot oil, open flame, bulky equipment and a time-pressed host to the mix.
None of this means you should not cook the bird outdoors. A smoked or grilled turkey is a pleasure, and it frees the oven for everything else. It does mean that the method needs thought and respect for the risks. This guide compares the ways to cook a turkey outdoors, smoker, grill and fryer, and sets out the safety principles that matter most. It is general guidance. The manufacturer’s manual, local fire rules and the recommendations of public-health and fire-safety agencies take priority, and we do not give food-safety advice or instructions for gas installations.
The host lowers a half-thawed turkey into a pot of hot oil on the wooden deck, and the oil boils over onto the burner. The plan was a fried bird; the result was a fire department visit.
Three ways to cook a turkey outdoors
In a smoker
A smoker cooks the bird slowly at low temperature, around 225 to 275 degrees Fahrenheit, giving it a smoky flavor.
Excellent flavor, hands-off once the temperature is stable, and it frees up the oven. Lower fire risk than oil frying.
Takes many hours, and the timing is hard to predict. The skin can be rubbery at low temperatures unless the cook raises the heat at the end. A large bird may not fit in a small smoker.
On a grill
A turkey can be roasted on a grill with indirect heat, using a two-zone setup and a lid. It is similar to oven roasting, with some smoke.
Faster than a smoker. Crisp skin and good flavor. A familiar technique.
Needs careful management of indirect heat so the bird does not burn. Requires a large enough grill with a lid. Dripping fat can cause flare-ups.
In a turkey fryer
A turkey fryer is a large pot of oil heated by a propane burner, in which the bird is submerged.
Fast, and it produces a juicy bird with crisp skin.
The most dangerous of the three. Hot oil, a flame and a large frozen or wet bird are a notorious combination. Fryers cause fires, burns and injuries every year. Many fire-safety organizations recommend against using traditional outdoor deep fryers. Some electric and oil-less fryers are designed to reduce the risks, but they have their own rules.
The safety principles that apply to every method
Location
- Never use a grill, smoker or fryer in a garage, on a porch, under an overhang, inside a tent or anywhere enclosed. They produce carbon monoxide and can start fires.
- Manufacturers and fire agencies publish minimum distances, so check the manual.
- such as concrete or packed ground. Do not set up on a wooden deck, on grass that is dry or on a slope.
- but not by enclosing it.
Fire protection
- rated for grease and electrical fires, such as a multipurpose dry chemical extinguisher, within reach, and know how to use it. Do not use water on a grease fire.
- including who will call emergency services.
- from the cooking area.
- while it is on.
Fuel handling
- as the manual directs, usually with a soapy water test, and never use an open flame to test for leaks.
- away from the cooker.
- before refilling or moving a cylinder.
- before refueling charcoal or moving it.
- as embers can remain hot for hours.
Personal safety
- Avoid loose clothing.
Frying a turkey: if you choose to
Fire-safety authorities warn about the dangers of deep frying turkeys, and some recommend against it. If you do choose to fry, follow the equipment’s manual strictly and take these precautions, which are commonly published by safety agencies.
- A frozen or wet turkey in hot oil causes violent boiling over and can start a fire.
- by placing the turkey in the empty pot, filling with water to cover it and marking the level. Then dry everything. Overfilling causes spills onto the flame.
- and lower the bird slowly.
- using a thermometer, and do not let it overheat.
Oil-less and electric fryers designed for turkeys can reduce some risks, and they must still be used as directed. Many people prefer smoking or roasting for this reason.
Food safety: where to find the rules
Poultry must reach a safe internal temperature, and handling raw poultry carries risks of cross-contamination. Public-health agencies publish the recommended temperatures and procedures for thawing, handling, cooking and storing turkey. We do not give food-safety advice. Consult those sources, use a reliable food thermometer and plan your timing accordingly. Thawing a large bird in the refrigerator takes days, so plan ahead.
Timing and planning
Outdoor cooking is unpredictable. Wind, cold and fuel all affect timing. Build in a margin, and have a backup plan, such as finishing the bird in the oven if needed. Allow the bird time to rest after cooking, as the recipe or your guidance suggests. Plan the rest of the meal around it.
Equipment checklist
- Reliable thermometers — For the cooker and for the bird.
- Fire extinguisher — For grease and general fires.
- Heat-resistant gloves — For handling hot items.
- Long tongs and utensils — To keep hands away from heat.
- Drip pan — To catch fat and reduce flare-ups.
- Metal ash container — To dispose of embers safely.
- Level, non-combustible surface — For stable placement.
- Fuel in sufficient quantity — To avoid running out.
- Backup plan — In case the weather turns.
Choosing the method
- a grill or smoker with a stable temperature is the safest introduction.
- a smoker, or a pellet grill.
- a grill with indirect heat.
- only with caution, strict adherence to the manual and the recommendations of fire-safety authorities.
Our guide to cooker types can help you choose equipment, and our temperature control guide explains how to hold a steady heat. For fuel, see our fuel and wood guide.
The short version
Cook the turkey outdoors only on a stable, non-combustible surface, well away from structures, with a fire extinguisher at hand and an attentive cook. Smokers and grills are the safer methods, and deep fryers deserve serious caution. Thaw the bird fully, check temperatures with a thermometer and follow public-health guidance. A calm, prepared cook has the best Thanksgiving.
Pick the method
- First outdoor turkey: a smoker or indirect-heat grill is the safer introduction.
- Smoky flavor and relaxed timing: a smoker or pellet grill.
- Limited time: a grill with indirect heat.
- Fryer: only with strict adherence to the manual and fire-safety guidance.
