21 Nov BBQ Turkey
|Serves 6 to 10 |
1 whole turkey (15 lbs.)
1 store-bought disposable aluminum roasting pan
|Outdoor Grilling: If using a gas barbecue, preheat it to low. A similar temperature is required for charcoal/wood-burning barbecues. This temperature must be maintained for 3½ to 4 hours, so have enough fuel for the fire.|
Season the Turkey: Rub the bird (inside and out) with butter. Then, do the same with the chicken base.
Toss, in a large bowl, the apples, onions, garlic, herbs, and remaining butter (cut into cubes). Stuff the bird with this mixture. The turkey skin around the neck area can be folded to cover the hole. Although not required, turkey trussing pins or a lacer set may be used for this task. Place the bird in the pan with the breast side up. Now, pour the entire bottle of wine into the turkey’s cavity. If you have (or wish to use) a pop-up timer or heat safe meat thermometer, insert it into the turkey breast. Loosely cover the pan with aluminum.
Grilling: When the grill temperature is right, place the roasting pan on the grill and close the lid. The grilling time is approximately 3½ to 4 hours depending on the grill’s temperature.
Allow the bird to roast until the temperature in the breast reads 170 degrees F (75 degrees C), and the temperature in the thickest part of the thigh reads 180 degrees F (80 degrees C).
During the last 20 to 30 minutes of cooking, remove the aluminum foil and allow the skin to turn a beautiful golden brown.
Remove the pan from the grill and drape the bird with foil. Before carving, the turkey should rest for at least 20 minutes.
The turkey should be served warm with all your favorite fixings.
• Barbecuing your turkey leaves more room in your oven for all of the fabulous Epic D side dishes.