Recky started making the Thanksgiving Turkey on the BBQ when we moved out to Arizona, because she didn't have enough room in the ovens. It was a fabulous invention that has carried on, regardless of the kitchen size!
HOW TO:
Take out insides.
Look for clumps of blood in cavities.
Take feathers or hairs out.
Salt inside (handful of salt).
Cover outside of turkey with salt, pepper and paprika (even amounts).
Put small pieces of butter in between wing/leg and body, inside the cavity,
and underneath skin on top of breast.
Take out insides.
Look for clumps of blood in cavities.
Take feathers or hairs out.
Salt inside (handful of salt).
Cover outside of turkey with salt, pepper and paprika (even amounts).
Put small pieces of butter in between wing/leg and body, inside the cavity,
and underneath skin on top of breast.
COOK ON BBQ:
Place turkey in aluminum foil pan that has a large piece of aluminum foil extending over sides.
If you have turkey rack, place turkey on rack in pan.
Cover turkey with foil loosely.
Place turkey in center of BBQ that has been preheated on high.
Lower temp to medium - medium/low.
After calculating the time the turkey needs to be completely done, subtract 1 hour.
At that time, uncover the turkey and baste every 10-15 minutes.
It will get a golden color.
Remove when done from BBQ and let rest for 15 minutes before carving.
Place turkey in aluminum foil pan that has a large piece of aluminum foil extending over sides.
If you have turkey rack, place turkey on rack in pan.
Cover turkey with foil loosely.
Place turkey in center of BBQ that has been preheated on high.
Lower temp to medium - medium/low.
After calculating the time the turkey needs to be completely done, subtract 1 hour.
At that time, uncover the turkey and baste every 10-15 minutes.
It will get a golden color.
Remove when done from BBQ and let rest for 15 minutes before carving.