Last Year’s Turkey: Hoping to recreate the magic

So last year, I BBQ’d the turkey. It was ah-maze-ing. Truly. It was golden and juicy. Even the white meat was delicious (I’m a dark meat kinda girl but dang the whole bird was so good).

Of course, I didn’t document the recipe. So, I’m going to make one up/partially remember and jot it down. I hope it works as good this year as it did last year. I’ll let you know after Thanksgiving.

The Best BBQ'd Turkey

BBQ’d Turkey on a Gas Grill

  • 1 16-18 pound turkey (we use Mary’s heritage birds), giblets and neck and all the other strange stuff inside removed (save the neck and leftover carcass for stock)
  • Brining mix (I use Stonwall Kitchen’s Farmhouse Brine)
  • 2 quarts of water
  • Brining Bag
  • 1 stick of butter
  • 2 cups of chardonnay
  • handful of fresh thyme sprigs
  • 1 yellow onion cut into 4 pieces
  • 1 orange cut in half
  • 1/2 head of garlic (1 whole head cut in half across the cloves)
  • salt and pepper

The day before Thanksgiving: Clean your bird and then put her in the brining bag then put the whole thing in a foil roasting pan. Heat 1 quart of your water in a big pot and add the brining mix. Let cool. Once cooled, add the brining mix, water and extra 1 quart of water to the brining bag/turkey. Refrigerate the whole thing for 12 – 24 hours.

Thanksgiving Day: Remove the turkey from the brining bag and rinse with cold water. Pat dry. Salt and pepper the inside of the cavity. Fill the cavity with the thyme, onion, orange and garlic. Tie up your bird so the legs and wings are held in tight to the bird. Add pea sized pieces of butter under the skin (use care doing this so you don’t break the skin). Salt and pepper the outside of the bird.

Put the bird, breast-side up, on a foil roasting pan and let her rest.

Heat remaining butter in a pot. Add Chardonnay and put 1/2 the mixture in the bottom of the roasting pan.

Getting Ready

Ignite the grill and turn all burners to high. Close the lid and preheat 10 to 15 minutes to bring the grill to 500 to 550 degrees. Set two side burners to medium heat and turn off the center burner. Position your turkey in the pan in the center of the cooking grate and place the lid on the grill. Try to keep the grill covered unless your basting it. I remember basting the turkey about 4 times. If you see the bottom of the pan getting dry, add more of your Chardonnay/butter mixture to the bird.

Cook 11 to 13 minutes per pound or until an instant read thermometer inserted into the thickest part of the thigh not touching bone registers 180 degrees and the juices run clear. Transfer turkey to a platter. Let stand for 15 minutes before carving.
Happy Thanksgiving!!! xoxoxo
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