Turkey Cooking Tips
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.
The cooking style to use for turkey and other large cuts of meat is Indirect.
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.
To ensure a moist, tender turkey, cover the breast with foil one hour into the cooking process.
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.
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).
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!).