WEBER GRILLED TURKEY RECIPES RECIPES

Steps:

• 1. First remove the turkey from the refrigerator two hours before roasting. Place bird on your roasting rack. This helps to take the chill out of it.
• 2. Soften butter in a bowl. Add rosemary, cranberries, and cinnamon. Once well combined, roll into a log. Wrap butter in clingfilm and leave to harden in the fridge for 15 minutes.
• 3. Loosen the skin above the turkey breast meat.
• 4. Cut the log of butter into discs. Slide the discs under the skin that you have previously loosened.
• 5. Place the fresh rosemary, clementines, and garlic inside the cavity of the turkey.
• 6. Tie the legs together securely using butcher twine.
• 7. Finally, season with olive oil sea salt and black pepper.
• 8. Prepare the barbecue for indirect heat, approx. 170°C. If using a 57cm charcoal barbecue you will need 1/2 chimney starter of lit Weber® briquettes.
• 9. Place a Weber Drip Pan indirect underneath the Deluxe Poultry Roaster. This will collect the meat juices for a splendid gravy.
• 10. Roast the turkey for 3-3 1/2 hours or until the core internal meat has reached 75°C.
• 11. Let the turkey rest for at least 30 minutes before carving.

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.