Mastering Turkey On The Bbq: A Tasty Guide

Cooking a turkey on the barbecue is a great way to free up space in the oven and can be done in a few simple steps. The first step is to prepare the turkey by removing the neck and giblets and patting the skin dry. Then, rub the turkey with butter, oil, or margarine and season with salt and pepper. For extra flavour, you can also stuff the turkey with onions, lemons, herbs, and garlic. Place the turkey in a disposable aluminium roasting pan, breast-side up, and insert a meat thermometer into the thickest part of the thigh. Preheat your barbecue to medium heat and place the roasting pan on the grill, closing the lid. Cook until the internal temperature reaches 71°C, or 170°F-180°F for an unstuffed turkey, basting the turkey every 15-30 minutes. Finally, remove the turkey from the grill and let it rest for at least 20 minutes before carving.

Preparing the turkey

Firstly, choose a turkey size that fits your barbecue. The Weber Q Range, for example, has specific size limitations for different models. It's important to consider this before purchasing or removing the turkey from its packaging. The last thing you want is a bird that doesn't fit your grill!

The night before grilling, remove any giblets and the neck from the turkey. You can save these to make gravy later if you wish. Pat the turkey dry with paper towels and place it in a large baking dish. Leave it in the fridge, uncovered, overnight. This step helps to dry out the skin, which will result in a crispier finish after cooking.

On the day of grilling, take the turkey out of the fridge about an hour before cooking. Before you begin preparing the bird, ensure your propane tank is full and that you have a backup, as grilling a turkey takes a considerable amount of time.

Now, it's time to prepare the turkey. Start by folding the wings under the bird and tying the legs together loosely with kitchen twine. You can also tuck the wings under the turkey if you prefer.

Next, it's time to add flavour. One option is to rub the turkey all over with softened butter, getting into every nook and cranny. You can also add a sprinkling of dried herbs, such as thyme, sage, and rosemary, for extra flavour. Alternatively, you can create a herb paste by blending butter, bacon, onion, garlic, salt, and pepper in a food processor. Stuff this paste under the skin of the turkey's thighs and breast for a juicy, flavourful bird.

After the turkey is nicely coated, place it in a disposable aluminium roasting pan, breast-side up. If you want to add more flavour, fill the cavity with aromatics like halved onion, lemon, garlic bulb, and fresh herbs. You can also add a cup or two of chicken stock to the bottom of the roasting pan for extra moisture and flavour.

Finally, insert a popup timer or a heat-safe meat thermometer into the breast of the turkey. This will help you monitor the temperature of the meat to ensure it is cooked properly.

Preparing the barbecue

The barbecue temperature is important, and you should aim for a medium heat setting of around 180°C to 230°C. You can adjust the burners to achieve this, and it is a good idea to keep a close eye on the temperature to ensure it remains constant. Place a disposable aluminium roasting pan on the grill, and if your barbecue has a lid, close it.

You will need a meat thermometer to check the internal temperature of the turkey. Insert this into the breast before placing the bird on the grill. For an accurate reading of doneness, the thickest part of the thigh should reach 180°C.

Cooking the turkey

Take the turkey out of the fridge about an hour before you plan to start cooking. Preheat your BBQ to a medium-high heat of around 425-450°F. You'll need a disposable aluminium roasting pan for your turkey, and it's recommended to double up the pans to prevent discolouring and warping. Place your turkey in the pan, breast-side up.

Now it's time to season your turkey. You can fill the cavity with a halved onion, a lemon, a bulb of garlic, and a bunch of fresh herbs. Tie the legs together with kitchen twine and tuck the wings under the bird. Next, rub the turkey all over with butter and sprinkle with salt and pepper. You can also add some dried herbs, like thyme, sage, and rosemary.

Pour 1-2 cups of chicken stock into the bottom of the roasting pan and add some extra lemon wedges and onions. Place the roasting pan on the BBQ, turn the centre burner to medium-low, and close the lid. You'll want to maintain a temperature of around 425-450°F, so adjust the heat accordingly.

Grill the turkey for 2.5-3 hours, checking on it every 30 minutes or so. You can baste the turkey with the juices from the pan, but only keep the grill open for a minute at a time. Halfway through the cooking time, rotate the pan and add more stock if needed.

After 2.5 hours, check the temperature of the turkey. It's ready when the temperature in the thigh reaches 180°F. Once it's cooked, let the turkey rest for 30-60 minutes before carving.

Resting the turkey

During the resting period, the internal temperature of the turkey will continue to rise by approximately 3° to 6°C. This means that if your turkey reaches an internal temperature of 71°C, it will be cooked through to a final temperature of 74°C after resting.

While the turkey is resting, you can make use of the juices in the pan to create a gravy. You can also use this time to prepare any side dishes that may have been delayed due to oven space constraints.

It is important to note that the turkey should be left undisturbed during the resting period. Covering it with foil will help to keep it warm, and ensure that it is not overcooked or dried out.

The resting period is a crucial step in the cooking process, as it allows the turkey to finish cooking evenly and results in a more flavourful and juicy bird.

Carving the turkey

Once your turkey has been cooked on the barbecue, it's important to let it rest before carving. This will allow the juices to settle, ensuring the meat is tender and moist. Cover the bird with aluminium foil and leave it to rest for at least 20 minutes, or up to 60 minutes for the best results.

When you're ready to carve, place the turkey on a cutting board with the breast side facing up. Start by removing the legs. To do this, cut through the skin between the leg and the breast, then pull the leg away from the body and cut through the joint that attaches the leg to the backbone. Separate the thigh and drumstick by cutting through the joint that connects them. Repeat on the other side.

Next, remove the wings. Cut through the skin between the wing and the breast, then pull the wing away from the body and cut through the joint that attaches it to the shoulder. Repeat on the other side.

To carve the breast, start by slicing down one side of the breastbone, as close to the bone as possible. Continue slicing, following the contour of the rib cage, until you have removed the entire breast. Repeat on the other side. Slice the breast meat against the grain to the desired thickness.

Finally, don't forget to remove the meat from the thighs and drumsticks. Cut down either side of the thigh bone to remove the majority of the meat, then cut around the end of the bone to release the rest.

Frequently asked questions