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Herb-Rubbed Brined Turkey

Laura Romeo - Weber Grill Expert

Difficulty: medium
Fuel Type: Gas
  • People

    Serves 12

  • Prep Time

    20 min.

  • Brining Time

    24 to 48 h

  • Barbecue Time

    2 h

Ingredients
Instructions

the Ingredients

Herb Rubbed Brined Turkey 1
  • 5 kilograms whole turkey, thawed if frozen

Brine:

  • 2 cups boiling water
  • 1 cup table salt
  • 4 litres cold water

Herb Rub:

  • 2 garlic cloves
  • 2 tablespoons fresh rosemary leaves
  • 1 tablespoon fresh thyme leaves
  • 8 sage leaves
  • 1 teaspoon sea salt
  • 1 teaspoon freshly ground black pepper
  • 3 tablespoons olive oil

Instructions

The key to a juicy, succulent turkey is to use a meat thermometer to ensure it is perfectly cooked. Brining your turkey not only improves the flavour of the meat, but it also prevents the meat from drying out.
  • About 24 to 48 hours before cooking the turkey, in a jug, combine the boiling water and the table salt, stir until mostly dissolved.
  • In a large container or bucket (large enough to sit the turkey in). Pour in the salt solution, add the cold water and stir. Remove the neck, giblets and large clumps of fat from the turkey cavity, reserve for another use (i.e. gravy). Submerge the turkey into the water, breast side down. If needed, place a heavy weight on top to keep the turkey submerged. Refrigerate for 24 to 48 hours. Alternatively, the turkey and brine can be condensed into a large, food-grade, heavy duty plastic bag, sitting in a container.
  • On the day of cooking, prepare the herb rub. Finely chop the garlic, rosemary leaves, thyme leaves, sage leaves and mix with the salt, pepper and oil to form a paste. Reserve any of the herb stalks.
  • Prepare the barbecue for roasting over indirect medium heat (190°C to 210°C). If using a Kettle or Summit Charcoal, be sure to place a drip pan between the fires to collect the drippings.
    Prepare the barbecue for roasting over medium heat (190°C to 210°C). If using a Kettle or Summit Charcoal, be sure to place a drip pan between the fires to collect the drippings.
  • Remove the turkey from the brine and discard the brine. Pat the turkey dry with paper towel. Fold the wings behind the back. Rub the herb paste all over the turkey and inside the cavity. Add the herb stalks to the cavity (if desired). Tie the legs of the turkey together with butcher’s twine.
  • Roast the turkey over indirect medium heat for 2 hours, or until the internal temperature reaches 71°C in the thickest part of the thigh or deep into the breast, without touching the cavity. See below for a timing guide and size guide. The final doneness temperature for poultry is 74°C, the temperature will continue to rise 3 to 6°C while it’s resting.
    Roast the turkey over medium heat for 2 hours, or until the internal temperature reaches 71°C in the thickest part of the thigh or deep into the breast, without touching the cavity. See below for a timing guide and size guide. The final doneness temperature for poultry is 74°C, the temperature will continue to rise 3 to 6°C while it’s resting.
  • Once the turkey has cooked, remove from the barbecue and cover with aluminium foil. Leave to rest for 30 minutes before carving.

Turkey Size Guide:

The maximum sizes for the Weber Q® Range: Weber Baby Q® 1000: turkey roll only, Weber Baby Q1200: 3kg, Weber Q2000: 3kg, Weber Q2200: 4kg, Weber Family Q3100: 4.5kg, Weber Family Q3200: 6kg.

Turkey Cooking Timing Guide:

To calculate the cooking time for a whole turkey, allow for 20 minutes, plus an additional 20 minutes per kilogram. For example, for a 5kg turkey, allow 20 minutes plus 5 x 20 minutes for a total of 120 minutes.

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