Turkey on the Barbeque

This is a wonderful way to “roast” a turkey.  Our Weber BBQ is a medium size so we are limited to a 10 – 14 lb. turkey.  This method results in a moist and flavorful turkey.  This cooking process must be done outside on your deck, patio etc.

10 – 14 lb Fresh turkey  (or larger if you have a large Weber BBQ)
Your favorite stuffing if desired (see my Walnut Stuffing for Cornish Hens:  Feb. 29, 2012)
Basting sauce (Wine Sauce recipe on my blog: Feb. 29, 2012)

We use the indirect method for cooking the turkey.  Equal amounts of charcoal are placed on two sides of the kettle using a charcoal rail (purchased in hardware store).   Ignite the charcoal and leave cover off until coals have a light coating of gray ash (about 30 minutes).

Center a drip pan between the charcoal rails.  Place the turkey on a cooking grill inside the aluminum drip pan and center on cooking grill.   Your Weber kettle may have instructions for this procedure.    You will need to add additional coals during this process to keep the temperature up.

A 12 pound turkey will cook in 2 – 2 ½ hours.  Use your thermometer to check for doneness.  It is now recommended that turkey be cooked to 165 – 170oF at the thickest part of the thigh.  Be sure not to hit a bone when taking the temperature reading.

Cover the kettle and baste about every 30 minutes with the wine sauce.  Let turkey rest ~ 15 minutes before carving.

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