Barbecued Whole Turkey
By 
You’ll Need
- 1 15lb fresh or thawed turkey, rinsed and patted dry
- Salt and pepper to taste
- 1 onion, peeled and quartered
- 2 celery stalks, chopped
- 1 lemon, quartered
- Fresh savory or thyme, bundled
- Olive oil or butter
- Water
Prep and Cook
- Tie wings to body, tuck in or tie legs together securely with string.
- Season the inside of the turkey with salt and pepper.
- Stuff the turkey cavity with onion, celery, lemon, and fresh herbs.
- Place turkey breast side up in a large (BBQ-safe) roasting pan.
- Rub turkey with olive oil or butter and season with salt and pepper.
- Add ½ cup water to the bottom of the pan.
- Place pan on grills preheated to medium and close lid.
- After 20-30 minutes, lower heat to medium-low and tent turkey with foil to prevent over-browning.
- Baste turkey with drippings every 15-20 minutes.
- For barbecues with temperature settings, keep barbecue adjusted to 160-190ºC (325-375ºF).
- Add more water to pan if it dries out during cooking.
- 3.5-4.5 kg (8-10 lbs): 1-2 hours
- 4.5-5.5 kg (10-12 lbs): 1½ - 2½ hours
- 5.5-7.0 kg (12-16 lbs): 2 - 2½ hours
- Remove the bird from pan and transfer to a cutting board.
- Tent with foil and let stand for 10 minutes before carving.
- Don't forget the cranberry sauce!
