Two Turkeys and a Growing Team: Our Thanksgiving at Renewed Horizon

Four of us started Renewed Horizon in January 2020. Now, in November 2025, there are 17 of us. When we first began, Heather and I ran everything out of our home. I couldn’t have imagined that we’d be where we are today—bringing all of our staff together for a Thanksgiving fest. It’s a surreal feeling when I stop and think about it.

This Thanksgiving, I was in charge of preparing the turkey. Last year, I decided to deep-fat fry our turkey. Since our staff count has grown by three since then, I figured it was the perfect time to make two turkeys. One will be deep-fat fried, and the other pellet-smoked, spatchcock style. Deep-fat frying is a more delicate process, and it can be dangerous if proper precautions aren’t taken.

Deep-Fat Frying

1. Empty the cavity of the turkey. Season to taste, cover, and refrigerate for 24 hours.

2. On the day of frying, set up your fryer and make sure you have enough propane for about 1.5 hours of total run time. Most people use peanut oil, but I prefer tallow oil. You’ll need approximately 3.5 gallons. My specific frying tub has a minimum/maximum fill line—follow it closely.

3. Turn on the fryer with a thermometer in the oil and bring the temperature to 350°F. This typically takes about 30 minutes.

4. Once the oil reaches the right temperature, turn off the propane. Make sure the turkey is completely dry. Slowly submerge the turkey, legs up. Turn the propane back on and bring the oil back to 350°F. Fry for 3 minutes per pound. Remove the turkey, check that the internal temperature is about 170°F, and let it rest for at least 20 minutes before carving.

Smoked Turkey (Spatchcock Style)

1. Cut the spine out of the turkey—good-quality shears work best. I like to do this the day before. Lay the turkey flat, season to taste, cover, and refrigerate for 24 hours.

2. On the day of smoking, heat your pellet grill to 275°F. I injected a stick of butter into the bird for extra flavor. A 13.5-pound turkey took about 3.5 hours to reach an internal temperature of 170°F.

3. Remove the turkey from the grill, cover, and let it rest for at least 20 minutes before carving.

By: Jason Hultgrien