android apple arrow cart-big-outline cart-full check chef-hat all-grid bullseye lightbulb circle-medium circle-small clock download download enlarge facebook instagram magnifier menu-arrow-down pointer printer share star twitter user-simple youtube
arrow_back arrow_down arrow_forward arrow_up menu-arrow-down call camera cart check close download_cloud download facebook filter flame gift-certificate-icon globe google_plus grill instagram linkedin menu minus pinterest plus search star_empty star_full star_half thumb_up trash twitter wallet xing youtube zoom_in zoom_out

Serves: 8

Juicy Brined Barbecue Turkey Roast with Crispy Bacon

Prep Time
24 h
Cooking Time
3:30 h
Prep Time
24 h
Cooking Time
3:30 h


Weber  Turkey  Overhead  Light 346X318
  • 8 litres cold tap water
  • 4 tangerines (quartered)
  • 8 tablespoons maple syrup
  • A good size sprig of Bay, rosemary, dill and thyme
  • 5 halved shallots unpeeled
  • 350g table salt
  • 300 grams sugar
  • 4 tablespoons black peppercorns
  • 2 cinnamon stick
  • 2 tablespoon caraway seeds
  • 12 cloves
  • 2 tablespoons allspice berries
  • 4 star anise
  • 4 tablespoons coriander seed
  • 2 table spoons dried ground ginger
  • 1 whole fresh 6.5kg turkey
  • 1 large clean 30 litre capacity bucket (available from all good garden centres)
  • 100g Butter at room temperature
  • Sea Salt
  • ground black pepper


    In the kitchen:

  • 01 Place the turkey in your clean bucket followed by the water. Add the rest of the ingredients and stir ensuring the salt and sugar have dissolved. N.B. The Turkey should be completely submerged and left in the solution for 24 hours. The brining process helps develop the flavour of the meat as well as retain maximum moisture content. You really will notice the difference.
  • 02 Once the bird has had its full 24 hours remove from the brine. The brine can now be discarded. It is now time to roast the turkey.
  • At the barbecue:

  • 01 Set up the barbecue for the indirect roasting method with a temperature of 180- 200C. If you’re using a charcoal kettle use two thirds of a chimney starter full of briquettes.
  • 02 Smother the turkey in butter. The bacon will be reserved for the last hour of cooking. Finish with a little sea salt and ground black pepper.
  • 03 If roasting on a charcoal kettle barbecue place a Weber drip tray underneath the cooking grate to collect the juices. If you are roasting your bird on a gas grill, you may want to roast the turkey in a roast holder with a tray underneath to collect any juices.
  • 04 After 2 hours of roasting in the barbecue lay rashers of smoked bacon on the breast of the turkey to help lock moisture in.
  • 05 Roast the turkey for 3-3 ½ hours or until the internal temperature of the meat has reached 70C. Let the turkey rest for at least 30 minutes before carving. Covering the turkey with foil will help to retain the heat.

All of our recipes are created by our expert chefs at the Weber Grill Academy. View more inspirational recipes or book a course at the Grill Academy now.

Grill Academy Logo

What do you need?

Recommended Tools