We just wondered how your Christmas turkey tasted? Was the meat succulent and the bird nice and crispy on the outside?
If not, have you ever considered cooking a turkey on the barbecue? It’s a lot easier than it sounds and we’re talking just around two hours cooking time in total, then an hour for the bird to ‘rest’ before serving.
And you don’t need a huge grill either. It is best to have a barbecue with lid though so that the heat can be reflected back onto the bird.
The way to cook a turkey – or other large bird for that matter – on the barbecue is to use indirect heat. This means pushing the coals etc to the side of the barbecue while the bird sits on the middle of the grill pan (ie not directly above the hot coals). This way the heat from the coals is able to circulate throughout the barbecue oven.
Before you start cooking, ensure your coals have a thin sheet of ash over them, ensuring they are at just the right temperature (around 180C). You may need to add more coals later (maybe two or three times overall) to keep the temperature stable.
Next rub the bird all over in butter, squeeze some lemon juice over it and put lemon slices in the cavity. If there’s any herbs you’re particularly fond of too such as tarragon or rosemary etc then put these in here too.
Melt some butter and sprinkle in a few herbs (the same as those in the cavity) then use this to baste the turkey during cooking to ensure the flavour sinks in to the bird.
To check whether the bird is ready or not at the end of cooking it is a good idea to use a meat thermometer. Take the thickest part of the flesh and test from there. Ideally its internal temperature should be around 65C.
Before serving let the bird ‘rest’ for at least an hour to ensure all the juices remain intact.
Seeing as its Christmas we just wondered if you had added to your barbecue arsenal with a few gifts this year?
We were drawing up our Wish List the other night there and items on it included:
- A new pair of barbecue tongs – these are essential if you don’t want charred fingertips. We’d like a pair which are strong enough to grab big items of food but easy to handle so that it doesn’t cause us to squash smaller items
- Charcoal chimney starter – sometimes it can take ages to get your charcoal burning. This product makes it possible without having to use any dangerous chemicals
- Barbecue grill brush and scraper – this would help us clean up quicker and make sure there’s no burnt bits clinging to any freshly cooked meat
- Grill gloves – in order to handle hot equipment properly without fear of permanent scarring (see point one above) we’d like these as a gift, especially the ones with the soft fabric liner and seude outers for added protection and a good grip