TURKEY CLOCK RECIPES

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CHRISTMAS TURKEY | POULTRY RECIPES | WEBER BBQ



Christmas Turkey | Poultry Recipes | Weber BBQ image

Nestled under the skin of this turkey is a delicious mix of butter, smoked bacon, onion, garlic and rosemary- an extra special turkey for Christmas day.

Provided by Laura Romeo - Weber Grill Expert

Categories     Poultry

Total Time 2 hours 30 minutes

Prep Time 30 minutes

Cook Time 2 hours

Yield 8 to 10 servings

Number Of Ingredients 9

1 x 4.5 to 5.5kg whole turkey
2 brown onions
6 sprigs of fresh rosemary
100 grams butter, cubed
4 rashers smoked bacon, rindless, roughly chopped
4 garlic cloves
1½ teaspoon sea salt, plus extra to season
1 teaspoon freshly ground black pepper, plus extra to season
Olive oil

Steps:

  • Remove the neck and giblets from the cavity of the turkey (if desired, save to make gravy). Dry the skin of the turkey with paper towels. Fold the wings under the turkey.
  • Roughly chop one-half of one of the onions. Remove the leaves from four sprigs of rosemary. Put the chopped onion and rosemary leaves into a food processor along with the butter, bacon, garlic cloves, 1½ teaspoons salt, and 1 teaspoon pepper. Blitz into a paste.
  • Stuff the paste under the skin of the turkey’s thighs and breast. Lightly coat the turkey all over with olive oil. Season with salt and pepper.
  • Prepare the barbecue for indirect cooking over medium heat (190°C to 230°C). If using a Weber Family Q barbecue, set up your barbecue with a convection tray and a trivet.
  • Chop the remaining onion into quarters. Place the onion quarters and the two remaining sprigs of rosemary into the cavity of the turkey. Using kitchen string, tie the legs together.
  • To calculate the cooking time for whole turkey, allow for 20 minutes, plus an additional 20 minutes per kilo. For example, for a 5kg turkey allow 20 minutes plus 5 x 20 minutes for a total of 120 minutes.
  • Roast the turkey over indirect medium heat, with the lid closed, for the required cooking time or until the internal temperature has reached 71°C. The internal temperature will continue to rise 3° to 6°C while resting (final doneness temperature for turkey is 74°C).
  • Once the turkey has cooked, cover with aluminium foil and leave to rest for 20 to 30 minutes before carving.

Nutrition Facts : Calories calories

BEER-BRINED TURKEY | POULTRY RECIPES | WEBER GRILLS



Beer-Brined Turkey | Poultry Recipes | Weber Grills image

Beer-Brined Turkey

Provided by Jamie Purviance

Categories     Poultry

Total Time 17 hours 25 minutes

Prep Time 25 minutes

Cook Time 17 hours

Yield 8 to 12 servings

Number Of Ingredients 22

4 bottles (each 12 ounces) lager
1 cup/200 grams packed light brown sugar
¾ cup/105 grams kosher salt
3 tablespoons smoked paprika
1½ tablespoon dried thyme
1 tablespoon coarsely cracked black peppercorns
1 tablespoon granulated garlic
1 tablespoon granulated onion
½ teaspoon ground cayenne pepper
3 quarts/2.8 liters ice water
1 whole turkey, 12 to 14 pounds
4 yellow onions, about 1¾ pounds total, coarsely chopped, divided
4 sprigs fresh thyme
3 tablespoons unsalted butter, melted
1 quart/960 milliliters low-sodium chicken broth
Low-sodium chicken broth, as needed
Melted unsalted butter, as needed
½ cup/70 grams all-purpose flour
½ cup/120 milliliters lager
1 teaspoon chopped fresh thyme leaves
Kosher salt
Freshly ground black pepper

Steps:

  • About 14 hours before grilling, in a very large bowl whisk all of the brine ingredients, except the ice water, until the salt and sugar are dissolved. Whisk in the ice water. The brine should be very cold.
  • Remove the giblets, neck, and lumps of fat from the turkey and reserve (discard the liver). Place in a bowl, cover, and refrigerate until ready to grill. If the turkey has a plastic truss or a pop-up timer, remove and discard it. Place the turkey inside a sturdy plastic bag and put it in a 10-quart or larger stockpot. Pour enough of the brine into the bag to cover the turkey as much as possible when the bag is closed and tightly tied. Discard any extra brine. Seal the bag. Refrigerate the turkey for at least 12 hours and no longer than 14 hours.
  • Remove the turkey from the bag and discard the brine. Rinse the turkey under cold water and pat it dry inside and outside with paper towels. Put one-third of the chopped onions and all of the thyme sprigs into the body cavity. Tuck the wing tips behind the turkey’s back and loosely tie the drumsticks together with butcher’s twine. Brush the turkey all over with the melted butter. Place one large disposable foil pan inside of the other to create a single pan of double thickness. Put the remaining onions into the pan and place the turkey, breast side down, on top of the onions. Allow the turkey to stand at room temperature for 1 hour before grilling.
  • Soak the wood chips in water for at least 30 minutes. Prepare the grill for indirect cooking over medium-low heat (about 350°F).
  • Place the reserved giblets, neck, and lumps of fat in the roasting pan and pour in the chicken broth. Drain and add two handfuls of the wood chips to the charcoal or to the smoker box of a gas grill, following manufacturer’s instructions, and close the lid. When the wood begins to smoke, cook the turkey over indirect medium-low heat, with the lid closed, for 1 hour, keeping the grill’s temperature as close to 350°F as possible. If using a charcoal grill, replenish the charcoal as needed to maintain a steady temperature, adding 8 to 10 unlit briquettes every 45 minutes to 1 hour. Leave the lid off the grill for about 5 minutes to help the new briquettes light.
  • After 1 hour, turn the turkey over so that the breast faces up. Drain and add two handfuls of wood chips to the charcoal or to the smoker box. Cook the turkey for another 45 minutes, and then drain and add the remaining two handfuls of wood chips to the charcoal or to the smoker box. Continue cooking the turkey, with the lid closed, until an instant-read thermometer inserted into the thickest part of the thigh (not touching the bone), registers 170ºF, 45 minutes to 1¼ hours more.
  • Remove the pan with the turkey from the grill. Tilt the turkey so the juices run out of the body cavity and into the pan. Transfer the turkey to a cutting board and let rest for 20 to 30 minutes (the internal temperature will rise a few degrees during this time). Save the pan juices to make the gravy.
  • Strain the pan juices into a large gravy separator. Let stand until the fat rises to the surface, about 3 minutes. Pour the pan juices into a large glass measuring cup, reserving the fat. If necessary, add chicken broth to the pan juices to measure 1 quart of liquid.
  • Measure the reserved fat. If necessary, add melted butter to make ½ cup. In a medium saucepan heat the fat (and butter) over medium heat. Whisk in the flour and let it bubble for 1 minute, whisking constantly. Whisk in the pan juices and the lager. Bring the gravy to a simmer, whisking frequently. Reduce the heat to medium-low, stir in the thyme, and simmer until slightly thickened, 3 to 5 minutes. Remove from the heat and season with salt and pepper, if desired (the salt and pepper in the brine may have provided enough seasoning already).
  • Carve the turkey and serve with the warm gravy.

Nutrition Facts : Calories calories

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