|1 whole||Granny's turkey, fresh or thawed|
|1 tbsp | 15 ml||garlic, finely chopped|
|3 tbsp | 45 ml||butter, softened|
|1 tbsp | 15 ml||olive oil|
|1 tbsp | 15 ml||fresh poultry herbs, chopped|
|2 tbsp | 30 ml||onion, finely chopped|
|1 tsp | 5 ml||Dijon mustard|
|1 1/2 tsp | 7.5 ml||sea salt|
|1/2 tsp | 2.5 ml||cracked black pepper|
Rinse the turkey and dry it with paper towel. Combine all seasoning ingredients and mix into a paste. Lift skin from breast and thighs, being careful not to tear it. Tuck seasoning mixture between skin and meat, spreading it around as much as possible. Extra seasoning can be rubbed inside the cavity of the turkey. Rub the skin with olive oil.
Charcoal Barbecue Method: Build up hot coals around a drip pan. Cover, open all vents and add extra coal as required trying to maintain a barbecue temperature of 350°F – 375°F (180°C - 190°C).
Gas Barbecue Method: Roast the turkey in a shallow foil pan either on very low or indirect heat. The barbecue should remain covered during cooking. Try to maintain a barbecue temperature of 350°F – 375°F (180°C - 190°C). You can add wood chips to a smoking pan to get more flavourful results.
Recommended cooking times for different sized turkeys: Meat thermometer should read 77°C (170°F) when turkey is done.
For barbecue times, please refer to our Poultry Pointers section.
Recipe courtesy Chef Jason Wortzman.