UK BBQ Mag Winter 2015/2016 - Page 7

Most of us think of our festive turkey with a little sad regret, the feeling of tasteless dry cardboard. But turkey doesn't need to be like that.

There's a few things you can do to make the most amazing turkey with a hint of smoke, cooked on the BBQ.

Break it down

Turkey Leg and Breast cook very differently, so it makes sense to break down the turkey into crown and legs, or spatchcock. But if you want to keep it whole, make sure you...

Brine it

For a simple brine for your turkey use 5 litres of cold water, 280g of coarse sea salt and 150g of dark brown sugar.

Stir the salt into the water until it becomes clear. Stir in the sugar until it too dissolves. Add any extra flavours here, a little orange or lemon juice, herbs, bay leaves, garlic, peppercorns etc.

Pop the turkey into a clean sterile plastic bucket that it will fit in, and pour over the brine. Cover and keep refrigerated overnight, at least 8 hours.

Remove the turkey from the brine and rinse in cold water.

Pat dry inside and out with paper towels.

Leave the turkey in the fridge uncovered for a few hours so the skin dries and can crisp up.

Season with sea salt and black pepper or the dry rub of your choice.

Whatever you do....

Don't overcook it

Smoke with your choice of wood, I like cherry, beech and apple, indirectly on the BBQ for about 5 hours at 120deg C until all parts reach 65 degC, if you’re not sure of the quality of your turkey take it to 70 deg C. Any higher will guarantee that your bird dries out.

Allow to rest for at least an hour.


how to

bbq your turkey