sf wrote:
On Sun, 14 Dec 2003 19:23:50 +1100, "Fran"
wrote:

Here it is Xmas again! It's come too fast and I'm not ready yet.
Groan.

To keep the kitchen from getting too hot (Southern Hemisphere) I
would like to cook the turkey in the Weber but have never done this
before.

Hints, instructions, clues (and what to avoid) would be gratefully
received.


I do a whole (12-14 lb) turkey, unstuffed, directly on the
grill - breast side up. I cook it using indirect heat made
by circling the coals around the inside perimeter of the
Webber kettle. I find that by adding a new layer of coals
immediately to the existing coals at the time I put in the
turkey, that I'll only need one more addition of coals at
the most. Of course you'll cook the turkey with the cover
on and vents open. This gives the turkey a delicious smoky
flavor.... much better than commercial smoked turkey.


I find also that it never takes more than two hours to cook
the bird, often less. The best part of this process is that
your turkey is EVENLY cooked. The white meat is still moist
and the dark meat is cooked enough, which is absolutely
impossible for me to do in a regular oven.

Unlike the directions on the Webber site, I place my drip
pan on the same rack as the coals... that way the turkey is
evenly browned. Unfortunately, the drippings have too much
ash in them for my taste - but frankly I don't think I'd
like a smoky gravy anyway, so I make a very rich turkey
stock (brown your turkey parts and vegetables in the oven)
for the gravy base.

Oh, yes - I don't butter or oil the bird but I do rub my
favorite seasonings on it. I also have rosemary growing in
the yard, so I put a few springs inside the bird and throw
some woody clippings over the coals.

PS: I use ordinary grocery store charcoal briquettes, but I
prefer the type that's permeated with mesquite.

Agreed! Indirect heat. And I like to soak hickory chips and toss them on
with the coals. I would salt & pepper the bird and perhaps put a lemon cut
in half in the cavity along with the rosemary sprigs.

The most important advice I can think of is don't fuss with the bird once
it's on the grill. Leave the cover on, vented, and don't touch it for about
6 hours. You may have to replenish some of the coals the coals once halfway
through cooking, as sf says, (carefully remove the top grill containing the
turkey, don't drop it!!) But other than that, leave it alone.

Jill