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the Ingredients
Instructions
This Christmas, serve your family the perfect turkey straight off a Weber barbecue.
Method:
- 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.
- 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.
For the roasting:
- 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.
- 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.
- 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.
- After 2 hours of roasting in the barbecue lay rashers of smoked bacon on the breast of the turkey to help lock moisture in.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- After 2 hours of roasting in the barbecue lay rashers of smoked bacon on the breast of the turkey to help lock moisture in.
- 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.
In the kitchen:
At the barbecue:
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.
