Tip 1

If buying a frozen turkey, allow 1 day for every 2kg of weight to thaw in the fridge. Place in a drip-free tray in its original packaging on the lowest shelf in the fridge to avoid cross-contaminating with other foods. This is the safest method as you should never defrost at room temperature, or under running water or in a sink of water  – dangerous bacteria grows rapidly in warm temperatures. Once thawed, it can be kept in the fridge for an additional day before cooking.

Tip 2

The cooking style to use for turkey and other large cuts of meat is Indirect.

Tip 3

One of the most common questions we get at this time of year is “How many Heat Beads^® BBQ Briquette do I need in my kettle (Weber™) BBQ?” We recommend heating your BBQ to medium to cook a turkey. The baskets in your Weber™ should be full.

Tip 4

To ensure a moist, tender turkey, cover the breast with foil one hour into the cooking process.

Tip 5

Ensure all poultry is fully cooked before eating, to be safe use a meat thermometer. Poultry is fully cooked when internal temperature is 76-77ºC (170ºF), add an extra 20 minutes of cooking time per 10°C that the bird is off the desired temperature.

Tip 6

You may need to add an extra 20-30 minutes cooking time if your bird has stuffing and remember to rest the bird, covered in foil, for 20-30 minutes before carving.

To help you cook the perfect turkey, check out the step-by-step video (above right).

Tip 7

Just before placing it in your kettle, pour over the wine (1 cup) and brandy (1/2 cup) – (while the tray is still outside the BBQ!).