How To Bbq A Turkey
Marinate the turkey tips overnight. Depending on burner arrangement it may be necessary to turn turkey.
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When your barbecue turkey is done remove it from the smoker and tent with foil.
How to bbq a turkey. Place the turkey in the tray and cook with the BBQ lid down for half of the recommended cooking time this will depend on the size of your bird keeping the temperature inside the BBQ at 180C. Fill a disposable aluminium try with water which will double up as a drip pan and place this between the coals. Place turkey breast up on cooking grate over drip pan.
FOR THE FIRST ADDITION OF MESQUITE BRIQUETS - ABOUT 15 MINUTES AFTER PUTTING THE TURKEY ON THE GRILL this timing assumes that the turkey was put on the grill 45. Insert meat thermometer into thigh being careful not to touch the bone. Cover the barbecue with the lid and open the vents.
Set the turkey breast side up. Grill until a thermometer inserted in thickest part of thigh reads 170-175 1-12 to 2 hours longer basting frequently with remaining sauce. Place pan on barbeque grill preheated to medium and close lid.
Stuff the cavity of the turkey with the fruit cut into quarters. Pop into the garden and set up your BBQ for indirect cooking. If youre using a gas BBQ only turn on the outer burners.
Thawing Tip Allow 6 hours for every pound of frozen turkey. Start out cooking the turkey on one side flip to the other side then flip again so the breast is up and the legs point to the back of the grill and finish with the breast up and the legs pointing to the front of the grill. Then the next day when you are ready to grill remove the tips from the marinade and pat each piece of turkey with paper towels to remove any excess marinade.
Tie the legs together with butcher twine. Lightly brush with oil or melted margarine and sprinkle outside and cavity with seasonings. That gobbler gets hot.
Grill covered over indirect medium heat 1 hour. Coat the skin with peanut oil and season the turkey with The BBQ Rub on all sides. Place turkey over drip pan breast side up.
Brush or spray entire turkey with cooking or vegetable oil. Cover the top of the turkey with foil. Close lid and cook with minimal peeking.
Place the turkey with breast side up in roasting pan. Place the turkey on your barbecue. Brush with some of the sauce mixture.
Turn temperature down to approximately 350 F. Add cup 125 ml water or clear soup stock to bottom of pan. Sprinkle salt and remaining pepper over turkey and inside cavity.
Use an instant read thermometer to take the temperature at the thickest part of the breast and the thickest part of the thigh. Cook the turkey for 60 to 90 minutes or until meat is to your liking. Oil your grill or grill pan then cook the tips for approximately seven to ten minutes then flip and grill for another seven to ten minutes.
Pour wine over the turkey. Change the water a few times and allow the turkey to come back up to room temperature before you begin the barbecuing. Fold the turkey skin around the neck area to cover the hole and then turn the turkey over and pour wine into the opening at the other end until the turkey is full or the bottle is empty.
Easy enough but be careful. Step 3 Place the roasting pan on the grill and cover loosely with aluminum foil. Cook for 18-20 minutes per pound at 300F-325F until the internal temperature reaches 165F.
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