Preparing a turkey on the barbecue

Why not try something a little different this Thanksgiving? Keep your oven free for tasty side dishes by grilling your turkey—yes, the whole turkey—with this mouth-watering solution. This barbecued turkey recipe from saveur.com produces a smoky flavour and crisp skin.

For the brine:
1 cup kosher salt
1 lemon, halved
1 orange, halved
1 onion, cut into wedges
3 cloves garlic, chopped
4 bay leaves
1 tbsp. dried thyme
1 tbsp. ground black pepper
1 12-lb. turkey

For the rub:
10 cloves garlic, finely chopped
2 cups flat-leaf parsley, finely chopped
2 tsp. chili powder
1/2 tsp. cayenne pepper
1/4 tsp. ground black pepper
2 oranges, zested and cut into wedges
8 tbsp. unsalted butter
1 large onion, roughly chopped
1 carrot, roughly chopped

1. Brine the turkey: Combine salt, lemon, orange, onions, garlic, bay leaves, thyme and black pepper in a large pot. Add 1 1/2 gallons cold water and stir. Squeeze lemons and oranges into the brine and add the squeezed halves. Dip entire turkey in brine. (Weigh the turkey down with dinner plates if necessary). Cover pot with plastic wrap and refrigerate overnight. After removing turkey from brine, pat dry with paper towels and bring to room temperature.

2. Prepare the rub: Combine garlic, parsley, chili powder, cayenne, black pepper and orange zest in a large bowl. Using a fork (or your hands), work butter into ingredients to form a paste. Apply the paste to turkey. Add orange wedges, onions, carrots and 3 cups of water into disposable roasting pan fitted with a rack and place turkey on top.

3. Build a medium-size charcoal fire in grill, positioning the coals so they cover only one half of the grill’s bottom grate. (For a smokier flavour, add soaked wood chips to the coals). Place cover on grill and open the top and bottom vents of the grill. Let the coals burn until your instant-read thermometer inserted into the top vent of the grill registers 500˚. Move roasting pan to the top grate of the grill on the side of grate opposite the coals. Cover grill. (The temperature will drop to about 350˚). After 30 minutes, cover breast with aluminum foil. Cook turkey, adding water to the roasting pan as necessary and restocking the coals every hour or so to keep a temperature of approximately 350˚. Continue cooking until an instant-read thermometer inserted into the turkey’s thigh—without touching the bone—registers 165˚ (about 3 hours for a 12 pound turkey). Transfer turkey to a cutting board, tent with foil and let sit for 30 minutes before carving.

For more recipes and savvy mealtime ideas, visit
www.scratchanddent.ca or stop by the store at 407 Gage Avenue, Unit #4 in Kitchener. A friendly staff member would be happy to help you or take your questions at 519-743-3623.