Cooking a Turkey on the Barbecue
The natural gas barbecue can easily be used as an oven to roast a turkey. This will give the convenience of having a second oven.
Weather conditions (temperature, wind and humidity) may influence the time required for cooking a turkey. The ATCO Blue Flame Kitchen does not recommend barbecuing at temperatures below -16°C (3°F).
Prior to cooking the turkey, check first to make sure the turkey and roasting pan will fit on the natural gas barbecue when the lid is down. There should be at least 1 inch (2.5 cm) of space between top of turkey and lid. Do not barbecue turkeys larger than 12 lb. (5.5 kg).
Preheat natural gas barbecue on high for at least 10 - 15 minutes. Turn control down to medium or to a setting that maintains a temperature of 325- 350°F (160- 180°C). When using a dual burner natural gas barbecue, it may be necessary to adjust the control to low or off on the side where turkey is to be roasted. On a triple burner natural gas barbecue, turn center burner off. If barbecue does not have an accurate heat indicator, place an oven thermometer on grid to monitor temperature.
Prepare turkey for roasting; do not stuff.
Place turkey, breast side up, in a roast holder or on a rack set inside a large foil pan. For increased stability, place foil pan on cookie sheet or jelly-roll pan.
Rub turkey skin thoroughly with softened butter, margarine or oil. Sprinkle with seasonings, if desired. Insert meat thermometer into the middle of thick thigh muscle parallel to bone and next to body or into thickest muscle of breast. Be sure thermometer does not touch bone.
Place pan with turkey on barbecue grid. Cook, with lid down, until meat thermometer registers 180- 185°F (82- 85°C). Baste turkey occasionally.
If desired, 1 cup (250 mL) water may be added to roasting pan periodically to prevent fat from splattering. A 12 lb. (5.5 kg) turkey will generally require 3 - 3 1/2 hours cooking time on a natural gas barbecue.
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