The Ultimate BBQ Turkey
Get ready to become the de facto Turkey chef if you serve this at Christmas!
Ingredients
- 800 g salt (to brine)
- 1 whole turkey (around 5kg)
- 2 lemons
- 1 garlic bulb
- 80 g Coat of Arms seasoning
- 200 g softened butter
Instructions
- For the best flavour results, brine the turkey the night before you cook it. Place the turkey in a large tub and cover it with a brine solution made from 800g of salt and 10 litres of water. Mix the salt with the water until it is completely dissolved, cover, and store the mixture in the fridge overnight. You can do this for up to 24 hours but be sure to remove the brine 2 hours before you cook the turkey.
- Drain the liquid out of the tub, refill it with fresh water, and allow the turkey to sit for another hour. Every 15 minutes, replace the tub with fresh water to make sure all the excess salt is removed. Pat the turkey dry and allow it to come to room temperature.
- Get your BBQ ready by lining coals around the edges. This technique is known as indirect cooking and is the key to success for this BBQ turkey recipe. You can use a disposable foil tray set in the middle to catch any juices.
- Light your coals to get them heating up. In the meantime, cut one of the lemons in half and place it in the turkey cavity along with half of your herb or spice blend and the garlic (cut in half). Rub half of the softened butter all over the turkey skin. Season with salt and pepper. Squeeze the remaining lemon over the turkey.
- When the coals are turning ashen, put your turkey over the drip tray in the middle of the rack. Close the lid and allow the turkey to cook for 2 to 3 hours. Cooking times vary, so be sure to keep an eye on it occasionally. Avoid lifting the lid too often or you’ll increase the cooking time.
- Add the remainder of your herb and spice blend to the rest of the melted butter and mix them together to create an amazing herbed butter! Every 45 minutes, baste the turkey with this herb butter. Add extra coals as needed to maintain a consistent temperature of roughly 180 to 200°C.
- Use a meat thermometer to ensure the turkey has reached a safe internal temperature of 70°C. Remove the turkey, cover it in foil, leave to rest for 30 to 45 minutes before you carve it. It can stay hot for up to an hour when covered in foil and draped with a towel.
Tried this recipe?Let us know how it was!