|
Turkey on the BBQ
BBQ: Weber Charcoal
Wash the turkey and pat dry with a couple of paper towels, remove the bits and bobs sometimes left inside.
Massage the turkey with a liberal amount of olive oil for about 5 minutes.
Then sprinkle with about a tablespoon each of dried Sage, Thyme and Rosemary. If you have these herbs fresh use 1.5 tablespoons of each.
Add salt and freshly ground black pepper to taste.
Place on BBQ in a rack if the bird is not too large (say up to 14 pounds (6.4 kg) breast side up after tying the legs together.
And then place in centre of BBQ with a foil tray underneath to catch the drips.
About 25 heat beads per side for the first hour and then add 6 heat beads per side per hour with cooking time 2 ¼ to 3 hours. Keep the lid on apart from adding the extra heat beads; this is a no stress no work style of Kettle barbequing, allowing for cool beverage consumption, cricket playing and un-interrupted discussion with friends and relations.
In a small tinfoil tray that fits inside the big catch drip tray add 2 cups of Sauvignon Blanc or water (which one do you think I use!) and place in BBQ after the first hour. I pu the smaller tray inside the bigger one before starting the whole process and just add the wine when adding the first lot of coals. This addition of the savvy helps keep the bird moist and adds a lovely aroma to the wow the assorted guests who will amble over to interrupt and generally get in the way.
Make sure you keep them from opening the lid. Keep a generous stash of wine or beer handy to assuage damaged pride when you shout “DON’T LIFT THAT”, when they pop over for a nosey.
If the bird browns quickly I cover it with tinfoil to protect the lovely toasty colour for the rest of the cooking process.
Don’t BBQ a stuffed bird, instead place the stuffing in a small tinfoil container and cook alongside the bird. The stuffing normally takes longer to cook inside a bird than the bird needs to cook – therefore drying out the bird and making a botch up of the whole thing. Avoid this at all costs! Being in charge of a no-work BBQ with a couple of cold ones to hand couldn’t be a better way to enjoy Christmas Day!
Cheers!
|
A Weber BBQ not unlike the one we used for the Turkey.
On Christmas Day and at the beach most of the photos were taken on OLD camera's which had FILM in! Heavens!
So while we are searching for said film and camera and trying to get hold of those from overseas who attended with more modern equipment you shall just have to use your imagination....which may well result in better pictures anyway!
|