- 5.5 kg 12 lb turkey
- 2 pinches salt
- 2 pinches pepper
- 1 kg wood chops soaked overnight in cold water
- 6 tbsp olive oil
- Open the BBQ and remove one of the grills.
- Next, place the other grill in the centre of the BBQ.
- Turn on the BBQ, but only the front burner.
- Once the BBQ has warmed up, check the temperature. It needs to be 200F, 100C approx.
- This is generally ½ turn on the front burner control only. You may have to play around a little until you get the temp bang on.
- The temperature must be no higher than 250F, 120C.
- Next, fill a Weber aluminium tray with soaked wood chips, and then place it directly underneath the grill bar, right at the front of the BBQ and on the flavouriser bars.
- Cover the BBQ and wait.
- After about 20 minutes, smoke will start to billow out of the BBQ.
- At this point, oil the turkey and season well with salt and pepper.
- Place the turkey on the tray right over the front element and over the smoke tray, cover the BBQ and leave for about 2 hours.
- At this point, the smoke may have burnt out, have another tray ready. Open the bbq, carefully slide out the burnt chip tray, then slide in the new tray, cover and continue cooking.
- Check every couple of hours that there is plenty of smoke and keep an eye on the temperature, especially in cold weather.
- After 5-6 hours, the turkey will take on a brilliant golden colour. First, check to see if the bird is cooked. I use a digital thermometer, and the internal temp must be 85 C /185F or above.
- That's it. Have a go. It's so easy and really keeps the flesh of the turkey very moist.
- Surprisingly enough, the smoke adds a very mild flavour to the whole bird.
- You can stuff the bird in the usual way. However, the cooking time may take a little longer, so allow an extra 45 minutes to 1 hour.
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