
Cooking a turkey in a kettle BBQ is a fairly straightforward process. The first step is to prepare the turkey by brining it, coating it with olive oil, and seasoning it with salt and pepper. Next, light the charcoal in a chimney starter and spread them in the kettle, placing a drip pan to catch the drippings. The temperature settings depend on the desired cooking style – low and slow or roasting. For low and slow cooking, set the temperature between 225-250 degrees Fahrenheit, and for roasting, set it between 275-375 degrees Fahrenheit. Place the turkey in the kettle and cook until the innermost part of the thigh reaches 165 degrees Fahrenheit. Remove the turkey, cover it with foil, and let it rest for 20-30% of the cooking time.
Characteristics | Values |
---|---|
Turkey weight | 12-20 pounds |
Defrosting time | 24 hours for every 4-5 pounds |
Temperature | 225-375°F |
Cooking time | 15-30 minutes per pound |
Internal temperature | 165°F |
Resting time | 20-30% of the cooking time |
What You'll Learn
Choosing the right turkey size
Choosing the right size of turkey is crucial when cooking a turkey in a kettle BBQ. While a 20-pound bird might look impressive, it takes a long time to cook and provides only a limited amount of dark meat. A 12-13-pound turkey, on the other hand, can be cooked in around 3 hours and provides enough food for eight people. If you need to feed more people, it is recommended to cook two smaller turkeys rather than one large one, as this will give you more dark meat to share and ensure that everyone gets a portion of their preferred meat.
When choosing a turkey, it is also important to consider the defrosting and brining time required. If you opt for a frozen turkey, make sure to allow enough time for it to defrost properly, keeping it in the food-safe zone (under 39°F) during the entire process. For a 12-pound turkey, this will take about one day. Additionally, brining the turkey can add weight and moisture, so factor in the time needed for this step as well.
The size of the turkey will also impact the cooking time and temperature. Smaller turkeys will cook faster and may require a higher temperature to ensure even cooking. When cooking a turkey on a kettle BBQ, it is recommended to cook it at a medium heat of around 300-350°F, which takes about 15 minutes per pound. At a lower temperature of 225°F, the cooking time will be longer, at about 30 minutes per pound.
It is also important to ensure that the turkey fits comfortably in your kettle BBQ. You will need to allow space for a drip pan to catch the drippings and act as a heat sink, so choose a turkey that will fit with this setup. Additionally, consider the weight of the turkey and ensure that your BBQ can support it.
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Preparing the turkey
Firstly, select a suitable turkey that fits your kettle BBQ. It is recommended to choose a fresh turkey weighing around 12-14 pounds, which can feed approximately eight people. If you need to feed more, consider cooking two smaller turkeys instead of one large bird, as this will provide more dark meat and ensure even cooking.
Defrost your turkey properly if it is frozen. Keep it in the food-safe zone, under 39°F, during the defrosting process. For a 12-pound turkey, allow it to defrost in the fridge for about three days before smoking. Always use a rimmed sheet pan to catch any leaking juices.
Remove the bag of innards, such as gizzards and the heart, from the turkey's cavity. You can cook these with your stuffing or discard them. Reach into the cavity to find the neck, which you can smoke or boil to make a tasty turkey broth for gravy.
To enhance the flavour and moisture of your turkey, consider brining it. You can opt for a dry brine or a wet brine. For a dry brine, rub the turkey inside and out with a blend of herbs and spices, such as an apple cider sea salt rub, or your preferred poultry seasoning. If you have time, let it rest in the refrigerator overnight. For a wet brine, soak the turkey in a brine solution overnight to add weight and moisture.
Before placing the turkey on the grill, lightly coat it with olive oil and season generously with salt and pepper, both inside the cavity and on the skin. You can also add other seasonings or a rub to suit your taste preferences.
Finally, truss the turkey with butcher twine. Tie the legs together and then wrap the twine towards the neck, securing the wings in place. Trussing promotes even cooking and gives your bird a neater appearance when finished.
Now your turkey is prepared and ready for the kettle BBQ!
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Setting up the grill
Firstly, decide on the temperature range you want to cook at. For low and slow cooking, you'll be aiming for a temperature of 225-250 degrees Fahrenheit. Light a chimney starter filled a third of the way with briquettes (around 25-30 briquettes) and wait for it to ash over. If you're cooking at a higher temperature of 275-300 or 350-375 degrees Fahrenheit, fill the chimney starter halfway with charcoal (about 50-60 briquettes).
Once your coals are ready, it's time to set them in the kettle. For low and slow cooking, dump the lit charcoal onto one side of the charcoal grate, placing a large drip pan next to it to catch any drippings. This setup helps maintain consistent temperatures without fluctuations. On the other hand, for higher-temperature cooking, evenly distribute the charcoal on both sides of the kettle, placing a large drip pan in the centre to catch drippings.
The next step is to place the cooking grate on the kettle. Ensure that the hinged part of the grate is directly over the charcoal, allowing easy access for adding more briquettes during cooking. Adjust the bottom and top vents to control airflow and temperature. Keep the bottom vents open about a quarter of the way, and start with the top vent halfway open. You can adjust the top vent during cooking to increase or decrease the temperature as needed.
Cover the grill and adjust the lid so that the thermometer is positioned over an indirect area, measuring the convection heat rather than the direct heat of the charcoal. Let the grill preheat for 10-15 minutes. If you're cooking at a higher temperature, add wood chunks to the lit briquettes in a 3:1 ratio of cherry to hickory for optimal flavour.
Now your grill is set up and ready to go! Place your prepared turkey on the grill, and you're one step closer to enjoying a delicious, smoky BBQ turkey.
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Cooking times and temperatures
The cooking time and temperature for your turkey in a kettle BBQ will depend on the weight of your bird and your desired cooking temperature. A lower temperature will result in a longer cooking time and a crispier skin.
For a low and slow cook, set your BBQ to 225-250°F. This will take around 30 minutes per pound of turkey. For a 12-pound turkey, this will take around three hours.
For roasting, set your BBQ to 275-300°F or 350-375°F. The higher temperature will take around 15 minutes per pound of turkey. For a 12-pound turkey, this will take around three hours.
You can also adjust the temperature by controlling the bottom and top vents. Keep the bottom vents open about a quarter of the way and start with the top vent halfway open. To increase the temperature, open the top vent further; to decrease it, close the top vent a little.
When cooking, it's important to keep the lid on the BBQ to maintain the temperature. However, you will need to open the lid to spritz the turkey with apple cider, beer, or water, which will help create a golden color and add moisture. You should also flip the turkey halfway through the estimated cooking time.
The turkey is done when the internal temperature in the innermost part of the thigh and the thickest part of the breast reaches 165°F. Once the turkey is cooked, let it rest for 20-30% of the total cooking time before carving.
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Resting and serving the turkey
Once your turkey has reached an internal temperature of 165°F, it's time to take it off the grill and let it rest. This is an important step, as it allows the juices to settle and redistribute throughout the bird, making for a juicier and more flavorful final product. Aim to let the turkey rest for 20-30% of the total cooking time. For example, if your turkey took three hours to cook, you should let it rest for 45 minutes to an hour.
You can loosely cover the turkey with a piece of aluminum foil while it rests, or you can simply leave it uncovered. Either way, the bird will continue to cook slightly as it rests due to residual heat, so be sure to take that into account when planning your meal.
While the turkey rests, you can use the drippings caught in the pan to make a delicious gravy. Just be sure to skim off any excess fat first. You can also use this time to finish preparing any side dishes or desserts.
Once the turkey has rested, it's time to carve it. Be sure to use a sharp knife to make clean cuts, and always carve against the grain of the meat. Start by removing the legs and thighs, then move on to the breasts and wings. Try to cut the meat into even slices, and use a spoon or fork to help guide the knife if needed.
Finally, it's time to serve the turkey. Arrange the carved meat on a platter, and garnish with fresh herbs if desired. Be sure to reserve some of the drippings to drizzle over the carved meat, adding extra moisture and flavor. Enjoy your delicious kettle BBQ-cooked turkey!
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Frequently asked questions
It is recommended to cook your turkey at a medium heat of between 300 and 375 degrees Fahrenheit.
The cooking time will depend on the size of the bird and the temperature of your grill. At 225 degrees Fahrenheit, it will take around 30 minutes per pound. At 300-350 degrees Fahrenheit, it will take about 15 minutes per pound.
You should season the turkey and, if you like, brine it in a wet turkey brine or dry brine. You can also coat the turkey with olive oil or butter and apple cider.
Set up your grill with a drip pan in the middle to catch the drippings. If cooking at a lower temperature, place the drip pan next to the charcoal. If cooking at a higher temperature, place the charcoal on either side of the drip pan.
You can check the temperature of the turkey with a thermometer. It is fully cooked when the innermost part of the thigh and the thickest part of the breast reach an internal temperature of 165 degrees Fahrenheit.