BBQ Turkey Instructions

Thanksgiving 2000

Due to popular demand I am publishing my method of barbecuing a turkey.

 

I recommend a 22 ½” Weber barbecue in order to use an indirect cooking method.

 

This method was pioneered and passed along to me by my best friend Gary T. I would like to acknowledge his work in the early 1990’s. His sacrifice in those early days in creating 2 and 3 pound cooked turkeys (turkey-jerky) was instrumental in refining this method to it’s current succulent level. Gary has since retired his turkey bar-b-cue crown and now deep fries his birds. But that is another story.

 

This method has been field tested under rigorous desert camping conditions and has been certified by all of the survivors.

 

You will need:

  1. 1 12 to14 lb. Turkey, this victim is a fresh California free range.
  2. Roasting pan, (aluminun throw-a-way). If too tall I crimp the sides down.
  3. Cheesecloth
  4. Peanut oil   
  5. Turkey popup timer
  6. Baster
  7. Beer, nothing wimpy, aka desert milk.
  8. Garlic cloves

 

 

bbqturkey01.jpg
bbqturkey01.jpg

Preparation Instructions:

  1. Prepare the bird the normal way, remove neck and giblets, rinse and pat dry.
  2. Cut off 12 inches of cheesecloth and position lengthwise on breast (the turkey’s).
  3. Wrap the rest of the cheesecloth around the bird and place in pan.
  4. Use a knife to cut a small hole in cheesecloth and insert turkey timer.
  5. Saturate the cheesecloth with ¼ cup peanut oil, patting it in to all the crevices.
  6. Place rinsed giblets, garlic cloves and neck in pan at one end. Sprinkle with Cayenne pepper
  7. Pour ½ cup beer over the bird.

 

 

bbqturkey02.jpg
bbqturkey02.jpg

Grill Instructions:

  1. Preheat enough coals to completely cover the grate.
  2. When almost all white / ash, cluster them around the perimeter of the barbecue base.
  3. Place a stainless steel bowl filled with water and a handful of hickory chips in the center. The bowl will be permanently stained so don’t plan on returning it to wife’s collection. If your grill does not have the hinged access flaps, soak the hickory chipsseparately and place to the side.
  4. Replace the grill and place the roasting pan in the center.
  5. If the grill isn’t level spin the pan around so that the cheesecloth stays in the drippings.
  6. The bottom vents can be wide open. Mine have long rusted and broken off. The top vent should be a least 50% open.
  7. Note the time and finish the open beer as not to waste it.

 

Cooking Instructions:

  1. Every half hour remove the cover and baste several times.
    • If no liquid is present it is OK to open another beer for the good of the cooking experience. Pour a small amount in pan.
    • Flip open the grill flap and with tongs or other suitable device retrieve some of the soaked  hickory chips and place on coals. Or if to cheap to have a premium cooking grill toss some of the chips you have soaking on the side into the coals.
    • Adjust coals for even burning.
  1. At the end of the first hour remove the giblets, garlic and neck for a snack. I recommend a beer to compliment the subtle pepper flavor now infused into liver and heart. You might wish place the neck directly over the coals for a few minutes to crisp up a bit.
  2. Somewhere between 2 and 2 1/2 hours into the cooking you will need to replenish the coals. Make sure that you do not wait too long to have the old coals ignite the new ones. Do not use the self starter coals!!!
  3. It will take at least 3 ½ to 4 hours to finish.
  4. At the 3 hour mark I remove the pan and grill and cluster all of the coals on one side. This will ignite any of the slow one and provide for a hot finish. 
  5. At 3 ½ hours I remove the turkey from the pan and place on the grill but not over the coals.
  6. When done, remove and cut the cheesecloth off with a scissors.
  7. Let turkey stand 20 minutes before carving. The tinfoil in the picture was strictly for travel convenience.
  8. Click on a picture to see a larger image.
  9. Don’t forget to share!

 

 

bbqturkey03.jpg
bbqturkey03.jpg

bbqturkey04.jpg
bbqturkey04.jpg

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bbqturkey05.jpg

Here is my Thanksgiving 2006 turkey. I’ve matured now and did not use any beer this year. I’ve did use some fresh poultry herbs nestled under the cheesecloth. How gay is that? This infused the juices with rosemary, thyme and some others flavors. The last 45 minutes out of the pan is very important.