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main course | on the grill | turkey

Barbecued Whole Turkey

Prep Time: 15 minutes Cooking Time: Refer to Poultry Pointers Varied servings


Products Included In Recipe

Ingredients

1 Granny's Young Turkey
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 ground pepper

Directions

Charcoal Barbecue Method

Rinse the fresh or thawed turkey and dry it with paper towel. Rub the skin with olive oil.
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.
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

Rinse the fresh or thawed turkey and dry it with paper towel. Rub the skin with olive oil.
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.
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.

Recipe courtesy of Chef Jason Wortzman

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