Monday, December 10, 2012

DIY.. How to BBQ or Grill a Whole Turkey | Meal Plan

Are you planning your great Christmas Feast this year? Well I am and I started practicing on Thanksgiving. As many of you know I don't normally cook for Thanksgiving but due to the fact I had found some new yummy recipes I cooked. So this is my Meal Plan Operation Christmas! 

How To Barbecue or Grill A Whole Turkey

BBQ Grilled Turkey



Ingredients:
1 (15 to 20 pound) turkey, fresh or thawed, with giblets and neck removed.
1/2 cup butter, room temperature or softened and  divided, Salt and pepper, garlic, onions and lemons.



Preparation:

1. Preheat barbecue grill. 

2. Wash and pat dry turkey, rub with butter and season with Salt, pepper and other seasonings of choice. Rub the inside cavity of the turkey with 1/2 of the softened butter. Stuff with garlic, onions and 1-2 Lemons.
 
3. use 25 briquettes on each side of the pan for the first hour of grilling and add 8 briquettes to each side every hour to maintain heat.  

4. Make sure you follow step 3 every hour or the charcoal will go out... if you have a grill like the one I used above you will need a little help to this. I had to lift the rack by hand (make sure you have hot pads!!!) and have some restock the coals. 

Try to resist peeking under the lid too often. Every time you open your barbecue you will loose heat, and the cooking process will take longer. During the roasting process you control the temperature inside the barbecue by gradually opening or closing the bottom vent holes. Mind you: the top vent holes will ALWAYS remain fully open during roasting and smoking. During roasting, you should see only a whips of light Hot Smoke coming from your barbecue. 

5. After 3 hours of cooking check the temp to see if finished. I happen to use the thermometer that came in the turkey this year and it came out perfect.

6. Enjoy and Merry Christmas

What are you eating this holiday?  Post and let us know.... I love to try new dishes.



Because I love meeting new people and sharing, this post is linked to:


 
Bye for now,

 


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