6 Tips for a BBQ roasted turkey on the barbecue
Roasting on your BBQ requires a lid, a steady indirect heat source and a little practice before December 25th, so if you’re thinking of having a roast this weekend try freeing up your oven space and use the barbecue..
Using the ‘lid down’ cooking method allows an unlimited range of dishes that can be cooked up on a barbecue.
To create an indirect heat zone on a 3-burner gas BBQ you would light the 2 outside burners and leave the middle one off.
With the 2 outside burners on a medium-medium high heat and the lid closed, the heat inside the cook-box will build.
You can adjust the temperature up or down using both outer burners and roast the turkey in the centre zone.
This heat setup can be replicated on a charcoal kettle style BBQ in the same way.”
- A clean BBQ cook grate will avoid flavour transfers from previous cooks.
- Be sure you have enough fuel to get you through the cook. For charcoal BBQ’s, add a little charcoal often to maintain the temperature, ideal with our Wood Free Briquettes.
- Remove the turkey from the fridge 2 hours before it will go on the BBQ. The meat will come up to room temperature to give a more even and slightly quicker cook.
- Cook uncovered until the outside of the bird achieves a beautiful golden colour. At this point cover with tinfoil to stop it going any darker.
- Check your turkey is cooked by using a digital temperature probe. Follow your cooking time guidelines but remove the turkey when the deepest parts of the breast meat and legs reach 75c.
- Remove from the grill and rest covered in a warm place for at least 1 hour.