Barbecue-Roasted Turkey
This unstuffed barbecued bird has a hint of smoky flavour that you'll love. It also frees up oven space for accompaniments such as biscuits, scalloped potatoes or apple cobbler. We find that turkeys 14 pounds (6.25 kg) and under are more suitable for roasting on the barbecue than larger ones.
Servings: 8-10
Ingredients:
| Nutritional Info | |
| Per each of 10 servings: about | - |
| cal | 628 |
| pro | 77 g |
| total fat | 33 g |
| sat. fat | 8 g |
| carb | 1 g |
| chol | 226 mg |
| sodium | 193 mg |
| % RDI: | - |
| calcium | 7% |
| iron | 36% |
| folate | 9% |
Suggested Recipes
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14 lb (6.25 kg) turkey
1/3 cup (75 mL) each white_wine_vinegar and vegetable oil
2 tbsp (25 mL) chopped fresh rosemary or thyme
1 tsp (5 mL) dijon mustard
Preparation:
Remove neck and giblets; rinse turkey inside and out, then pat dry. Skewer neck skin to back. Using kitchen string, tie legs together and wings to body.
In bowl, whisk together vinegar, oil, rosemary and mustard; set aside.
Place foil drip pan under grate of barbecue. Heat 1 burner of 2-burner barbecue or 2 outside burners of 3-burner barbecue to medium. Place turkey on greased grill over unlit burner.
Close lid; cook, brushing every 45 minutes with vinegar mixture and adjusting heat to keep temperature between 250°F to 300°F (120°C to 150°C), for 3-1/2 hours to 4 hours or until meat thermometer inserted in thigh registers 180°F (82°C).
Transfer to cutting board. Tent with foil; let stand for 20 minutes before carving.
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