November 14th, 2007, 04:18 PM #1
How to BBQ Turkey from Weber
November 15th, 2007, 12:48 PM #2
Been bbq'ing the turkey on the weber for as long as I can remember. That is a little more complicated than it really needs to be (at least the actual cooking part). Just put a pile of coals on each side of the grill (exenting only about 3-4" inches from side), light and when they're ready, add turkey, put on the lid and wait about 45 min. Then check to see the coals, if they're pretty burned down, add another layer, leave the top off until the flames go out, put lid back on; repeat if necessary. About 2-1/2 to 3 hours later its done. The skin will be pretty dark, but not burned. Add some mesquite or other wood to the coals if you so desire during the cooking process. Let me tell you, I won't eat turkey any other way.
November 19th, 2007, 01:45 PM #3
Brined and Barbecued Turkey with Pan Gravy
Prep time: 30 minutes
Marinating time: 18 to 24 hours
Grilling time: 2-1/2 to 3-1/2 hours
2 quarts apple juice
1 cup kosher salt
2 tablespoons dried rosemary
2 tablespoons dried thyme
1 tablespoon dried sage
1 teaspoon coarsely ground black pepper
1 turkey, 10 to 12 pounds, fresh or defrosted
1/2 cup melted unsalted butter, divided
1 teaspoon freshly ground black pepper
6 cups reduced-sodium chicken stock
1 large yellow onion, roughly chopped
2 large carrots, roughly chopped
2 celery stalks, roughly chopped
4 small chunks apple wood or 4 small handfuls apple wood chips, soaked in water for at least 30 minutes
Reserved pan liquid plus enough chicken stock to make 4 cups of liquid
1/4 cup unsalted butter, cut into 4 equal pieces
1/4 cup all-purpose flour
1/3 cup dry white wine
2 tablespoons finely chopped fresh Italian parsley
Freshly ground black pepper
1. In a large pot combine the brine ingredients. Stir vigorously until the salt has dissolved.
2. Remove the neck and giblets from both ends of the turkey and reserve in the refrigerator for the gravy. Cut off and reserve the wing tips for the gravy, too. If your turkey has a trussing clamp, leave it in place. Do not truss the turkey. Rinse the turkey inside and out with cold water.
3. Partially fill a cooler with ice. Open a large, sturdy plastic bag in the cooler. Place the turkey, breast side down, in the bag. Carefully pour the brine over the turkey and then add 3 quarts of cold water. The turkey should be almost completely submerged. If some the back is exposed above the brine, that’s okay. Press the air out of the bag, seal the bag tightly, close the lid of the cooler, and set aside for 18 to 24 hours.
November 21st, 2007, 12:16 PM #4
12 Layers of Aluminum foil, remove one layer every 30 minutes as you replace coals. Skin is not burnt, bird is cooked perfectly.
November 26th, 2007, 01:03 PM #5
OK I'm trying the apple juice brine from the recipe above. I had to adlib on some of the herbs but it should all wash out ok. I've got it in the fridge so I'll smoke/bbq it tomorrow.
November 27th, 2007, 05:47 PM #6
November 29th, 2007, 11:28 AM #7
we have the same grill i think
Weber Genesis Silver?
Did our tday Turkey on there last year...came out fantastic...
I use that grill probably 4 times a week for SOMETHING... best bbq ive ever owned.
November 29th, 2007, 12:23 PM #8
Yeah, best grill ever
November 30th, 2007, 08:12 AM #9
Rack me up as a person who has the Silver-B. Did my bird on that last week. Turned out great! Love that bbq.