BBQed Turkey

January 30th, 2011 § 0 comments

 


Buy your turkey from a butcher, just so you can ask them to butterfly it; that means they should remove the back bone, wishbone and rib case. My sister did this for me, and well, it wasn’t a pretty sight, and she can’t eat a turkey for a while now.

I cooked this for Christmas Dinner and it was the easiest celebratory meal I’ve cooked so far.

You will need:

  • One 4kg (9 pound) turkey, deboned.
  • 250g (2 sticks) softened butter
  • Eight cloves crushed garlic
  • 2 tbsp chopped sage
  • 1/4 cup olive oil
  • Paprika
  • Sage leaves, picked off the stem
  • 2 tbsp lemon juice
  1. In a big ass BBQ, put all the burners on full and close the lid.
  2. Wash the turkey inside out and pat dry with paper towels. If you’re a shearing pro and you need to butterfly the turkey yourself, using strong shears cut down each side of the turkey backbone and discard. Cut out the wishbone and ribcage as well as the large bone near each thigh joint. Turn the turkey over and press down firmly to flatten the bird. Warning: We gave up on the scissors and used a meat cleaver. Fun in theory, not in practice.
  3. Cut deep slashed into the legs and thighs of the turkey. Take large skewers and pierce it through the turkey to help keep it’s shape while cooking. Place on a baking dish.
  4. Mix half the butter with the garlic and chopped sage. Press into the slashes in the thighs and in between the skin and the breast. Rub the bird all over with olive oil. Season ridiculously well with salt, pepper and paprika. When you feel like it’s seasoned well, season it again. The paprika gives this it’s gorgeous brown/red colour so use it freely.
  5. Turn off the central burners on the BBQ, this is where you’re going to place the baking dish. If you don’t do this, the bottom will burn and the top will remain uncooked. Place the turkey in this area, leaving the side burners on medium. Close the lid.
  6. It should take 1.5 hours to cook, but monitor as every BBQ is different. To test if it’s cooked through, pierce a thick area with a thin knife. If it feels firm, you see white meat and the juices run clear, it’s cooked through.
  7. Remove the turkey from the BBQ and cover loosely with foil. Rest for 20 mins. Don’t skip the resting part, it gives the flavours a whole other level of yumness.
  8. Melt the remaining butter in a frying pan, add the sage leaves and stir until crisp. Stir in lemon juice. Viola! Your sauce.
  9. Remove the skewers and cut up your turkey. It should be pretty easy since the majority of the bones are removed. Plate up, drizzle your butter, I mean sauce, over the turkey and you’re done!

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