Annual Turkey BBQ
December 25th. Rain, hail or shine. The trusty Weber gets fired up and I BBQ the turkey. Frees up the oven and gets me a garden pass with mulled wine! It does result in a juicier meat and the flavour is always enhanced by the charcoal and wood chips.
I coated the turkey in course sea salt and left it over night. Then basted it with a lemon thyme butter and stuck a quartered lemon, a few cloves of garlic and some fresh rosemary in the cavity. And draped it with smoked bacon.
A photo posted by Eoin Looney (@corkonian) on
With the help of some hickory wood chunks and occasional basting, it came out ok. 🙂
I used an iGrill mini this year. Its probe was through the BBQ lid vent and in the turkey breast. My iPhone kept me updated on the meat temperature and sounded the alarm when it was ready.