Mastering Turkey On The Bbq Pit

Cooking turkey on a BBQ pit is a great way to free up space in your oven and impress your guests. The preparation for grilling a turkey is very similar to roasting it in the oven. You'll want to make sure your turkey is completely thawed, remove the giblets, and pat the bird dry. Then, rub softened butter all over the turkey, inside and out, and season generously with salt and pepper. You can also add extra flavour by stuffing the bird with aromatics like onions, lemons, garlic, and herbs. Place the turkey in a disposable aluminium roasting pan, breast-side up, and pour in some chicken stock. Preheat your BBQ pit to medium-high heat, place the roasting pan on the grill, and close the lid. Grill the turkey for 2.5 to 3 hours, checking on it every 30 minutes or so, until the temperature in the thigh reaches 180°F. Let the turkey rest for at least 20 minutes before carving and serving.

Preparing the turkey

Thawing:

It is very important to completely thaw your turkey before cooking. The recommended thawing time in the refrigerator is about three days for a 15-pound bird. If you're short on time, you can submerge the turkey in ice water, which will take around eight hours to thaw. Remember to plan ahead and give your turkey sufficient time to thaw properly.

Giblets and Neck Removal:

Once your turkey is thawed, remove it from the refrigerator. Take out the giblets and neck from the cavity. You can reserve these for other uses or discard them.

Drying:

Pat the turkey dry with paper towels. This step is crucial as it helps the skin brown up nicely and ensures even cooking.

Brining (Optional):

Brining is a popular technique to add moisture and flavour to the turkey. It involves submerging the turkey in a salty water bath for several hours. If you wish to brine, plan accordingly as it requires ample time. Alternatively, you can try dry brining by rubbing a salt mixture on the turkey and letting it rest for a few hours.

Seasoning:

Generously rub softened butter or ghee all over the turkey, making sure to get into every nook and cranny. The butter will help with browning and add flavour. Then, season the turkey with salt and pepper, or your preferred seasoning blend. Be generous with the seasoning to ensure a well-flavoured bird.

Stuffing (Optional):

You can choose to stuff the cavity of the turkey with aromatics like onion, garlic, herbs, or citrus fruits. This adds flavour and moisture to the meat. If you prefer, you can also stuff the turkey with your favourite stuffing recipe, but remember to adjust the cooking time accordingly.

Trussing:

Secure the legs of the turkey together with kitchen twine. This helps the bird maintain a nice shape during cooking and ensures even cooking.

Preheating the Grill:

Preheat your grill to a higher temperature than your desired cooking temperature, as opening the grill to place the turkey inside will cause a significant drop in heat. For example, if your desired cooking temperature is 325°F, preheat the grill to 450°F.

Using a Roasting Pan:

Place the turkey in a heavy-duty disposable aluminium roasting pan. This will make it easier to handle the bird and catch the drippings for gravy.

Now that your turkey is prepared, it's time to get it on the BBQ pit! Remember to monitor the temperature and baste the turkey occasionally for a delicious, juicy outcome.

Preparing the BBQ pit

Firstly, ensure you have the right equipment. You will need a BBQ grill with a lid, and it is recommended to use a disposable aluminium roasting pan or tray to make clean-up easier. If you are using a gas grill, you will also need wood chips and a drip pan. For charcoal grills, you will need charcoal briquettes and a foil drip pan. It is also essential to have a meat thermometer to ensure your turkey is cooked to the right temperature.

Before placing the turkey on the grill, make sure it fits comfortably inside the BBQ pit with the lid closed. The size of your turkey will depend on the capacity of your grill, so choose a bird that fits with some space around the edges for even cooking. It is also important to ensure your turkey is completely thawed and brought to room temperature before placing it on the grill. This step is crucial for even cooking and can take several days, depending on the size of your turkey.

The next step is to prepare the turkey for grilling. Remove any giblets, neck, or hock lock from the cavity of the turkey. You can also choose to brine your turkey at this stage, which involves soaking it in a salty water bath or rubbing it with a salt mixture to keep it moist during cooking. After brining, pat the turkey dry with paper towels. If you don't want to brine, simply dry the turkey with paper towels after removing it from the refrigerator.

Now it's time to preheat your grill. For a gas grill, preheat all burners to medium-high heat, around 450 degrees Fahrenheit. If using wood chips, soak them in water or beer for 30 minutes to 2 hours beforehand, then put them in a smoker box or the built-in smoker box if your grill has one. Place a drip pan with water or a small amount of water under where the turkey will go. For charcoal grills, open all vents and use charcoal dividers to hold the charcoal briquettes. Ignite the briquettes and let them burn until they are lightly covered with grey ash.

Once your grill is preheated, it's time to prepare the roasting pan. Place the turkey in the pan, breast-side up. You can fill the cavity with aromatics such as halved onion, lemon, garlic, and fresh herbs for added flavour. Tie the legs together with kitchen twine and tuck the wings under the turkey.

Finally, before placing the turkey on the grill, rub it with softened butter or oil and season generously with salt and pepper. You can also add dried herbs like thyme, sage, and rosemary. Now your BBQ pit is ready for cooking that delicious, juicy turkey!

Cooking time and temperature

Firstly, it is important to preheat your grill to the desired temperature before adding the turkey. For a charcoal grill, you should open all vents and use charcoal dividers to hold the charcoal briquettes. Place the dividers with briquettes on either side of the charcoal grate, and ignite them. Allow them to burn for around 25 to 30 minutes until they are lightly covered with grey ash. For a gas grill, preheat to medium-high heat, about 450 degrees Fahrenheit. You should preheat all burners.

When it comes to cooking time, a good rule of thumb is to grill your turkey for approximately 11 to 13 minutes per pound. A 15-pound turkey, for example, will likely take around 3 hours to cook. However, it is important to monitor the temperature of the turkey to ensure it is cooked properly. Insert a meat thermometer into the thickest part of the thigh, making sure it does not touch the bone. The ideal internal temperature for a fully cooked turkey is 165 degrees Fahrenheit.

During the cooking process, it is recommended to check on the turkey every 20 to 30 minutes to ensure your grill maintains its temperature and you do not run out of fuel. You can also baste the turkey with the juices from the bottom of the pan during these checks. Halfway through the cooking time, rotate the roasting pan and add more stock if needed.

Once the turkey reaches an internal temperature of 160 to 162 degrees Fahrenheit, remove it from the grill and baste it with the juices from the pan. Then, let the turkey rest for 15 to 30 minutes while covered in foil. During this resting time, the internal temperature will continue to rise and should reach 165 degrees Fahrenheit.

Finally, carve and serve your perfectly grilled turkey! Enjoy!

Resting the turkey

While the turkey is resting, you can make use of the drippings in the pan to make a delicious gravy. Simply strain the juices and heat them up in a saucepan, adding a rue to thicken if desired.

If you are using a disposable aluminum roasting pan, you can also use this time to transfer the turkey to a platter or cutting board for carving. This will make cleanup easier and ensure that your presentation is neat and tidy.

Additionally, resting the turkey will give you time to finish preparing any side dishes or desserts that you may be serving alongside your grilled turkey.

Remember, the key to resting a turkey is to let it sit undisturbed for the recommended amount of time. This will ensure that your bird is juicy, flavourful, and cooked to perfection.

Carving and serving

Once your turkey has reached the correct internal temperature, remove it from the grill and let it rest for at least 15-30 minutes before carving. This will give the juices a chance to settle in the meat, ensuring a moist and juicy bird.

When you're ready to carve, there are a few different methods you can use. One popular method is to remove the legs and thighs first. To do this, pull the leg and thigh away from the body and cut through the joint that attaches it to the body. Separate the drumstick from the thigh by cutting through the joint that connects them. Repeat on the other side.

Next, remove the wings. You can do this by cutting through the joint that attaches the wing to the body. Repeat on the other side.

Now, you can start slicing the breast meat. Using a sharp knife, cut thin slices perpendicular to the breastbone. Start at the top of the breast and work your way down. If you like, you can also remove the breast meat in large pieces by cutting along both sides of the breastbone.

Don't forget to use the drippings in the pan to make a delicious gravy! Simply pour the drippings into a saucepan and heat over medium heat. Whisk in a little flour or cornstarch to thicken, and season with salt and pepper to taste.

Finally, arrange the carved meat on a platter and serve with your favourite holiday sides. Enjoy!

Frequently asked questions