Merry Christmas from Big Sky
SLOW-COOKED BBQ TURKEY RECIPE
Thought I would share with you one of my favourite ways to cook Christmas Turkey - use a BBQ!
So what to do:
I’m using my Traeger pellet off set smoker. This recipe is a Kiwi variation on a recipe for USA Thanksgiving holiday.
I am using a bird that weighs about 5-5.5kg. This should feed up to 8-12 people. I set the temperature for 135 Celsius for up to four hours
It all starts with getting the bird, then the bbq ready.
Prep:
If frozen start defrosting 3 days prior to Xmas, this leaves another day for brining before cooking on Christmas day.
Put the bird in an oven tray and into the fridge. Heavier turkeys may take up to four days to defrost in the fridge.
Brining the day before Christmas allows the turkey to remain moist during the cook and allows the bird to cook evenly without drying out. If during the cook you notice wings or leg tips burning, cover those with small alfoil strips.
Remove all inside bits from the turkey, rinse with cold water inside and out, blot dry with paper towels. Pop the turkey into a large pot and cover it with the brine.
The brine:
1.5 cups of coarse salt
1 cup of maple syrup
1 medium onion sliced
4 cloves of crushed garlic
10 black pepper corns
5 bay leaves
2 whole cloves
4 good strips of lemon
16 cups of cold water
4 cups of hot water.
Mix salt hot water until dissolved
Add cold water and all ingredients.
Allow water to cool to room temperature
Add turkey and on top place a sealed plastic bag of cold water to hold the turkey under the brine. Cover with lid and leave in fridge overnight.
Cooking on Xmas day:
You’ll need 6 tablespoons of butter, melted along with a basting brush.
Using the Traeger pellet smoker, allow 3.5 to 4 hours to cook, then rest (covered loosely with foil) for 20-30 mins.
So if you are eating at 1pm that means you put the bird in at 8-30am, out by 12-30 and popping the crackers, and eating by 1!
Allow extra time to get your bbq up to temp before then, so an 8am or earlier start.
Set the temp to 135 Celsius
While the bbq is warming remove the turkey from the brine, wash thoroughly and pat dry with paper towels.
Baste the turkey with some of the melted butter. You might want to lay a couple of strips of streaky bacon on the top
When the bbq is at temp put in the bird. You can put a drip tray underneath if you want to. Every hour baste the turkey with the butter.
Using an instant-read temp pen you’ll know it’s cooked correctly with the breast temp reads 77 Celsius and the thickest part of the thigh (not touching the bone) reads 82 Celsius
This recipe is really easy and does have the advantage of freeing up the oven inside for cooking something else and for me bbqing on Xmas day, as on any day, is a very good day.
Merry Xmas and happy eating
Smokie D and Erin
