Use your barbeque to prepare roast turkey that’s moist, tender, delicious and nutritious. Cooking a turkey using the rotisserie in your barbeque is easy and results in a delicious meal.
- Washing/rinsing meat and poultry prior to cooking is not necessary and may promote cross-contamination to other foods. If you choose to rinse raw poultry, be sure to wash sink and tap areas well with hot soapy water and disinfect with a bleach solution.
- Place the turkey with breast side up in roasting pan.
- Lightly brush with oil or melted margarine and sprinkle outside and cavity with seasonings.
- Add ½ cup (125 ml) water or clear soup stock to bottom of pan.
- Insert meat thermometer into thigh being careful not to touch the bone.
- Place pan on barbeque grill preheated to medium and close lid. After 20 – 30 minutes, lower heat to medium-low and tent turkey with foil to prevent over-browning. Baste every 15 – 20 minutes. For barbeques with temperature settings, keep barbeque adjusted to 325°F – 375°F (160° C – 190°C). Add more water/stock to pan if it dries out during cooking.
- To ensure the best results, use a meat thermometer to check for doneness.
- Insert the meat thermometer in the deepest part of the inner thigh, but not touching the bone. Turkey is cooked when the meat thermometer reads 170°F (77°C) for an unstuffed turkey.
Note that cooking times will vary depending on individual barbeques. The following is a timing guideline to assist you:
BARBEQUE TIMES MEDIUM HEAT
|6 – 8 lbs
(3.0 – 3.5 kg)
||1 – 1 ¾ hours
|8 – 10 lbs
(3.5 – 4.5 kg)
||1 ¼ – 2 hours
|10 – 12 lbs
(4.5 – 5.5 kg)
||1 ½ – 2 ¼ hours
|12 – 16 lbs
(5.5 – 7.0 kg)
||2 – 2 ¾ hours
|16 – 22 lbs
(7.0 – 10.0 kg)
||2 ½ – 3 ½ hours