Whole Charcoal BBQ’d Easter Turkey

Combine all ingredients in a large pot.

Bring to a boil over high heat, remove and cool.

Submerge the whole turkey in brine for 48hrs.

After 48 hrs allow the turkey to dry refrigerated and uncovered for 24hrs.

Light charcoal in BBQ and allow to come up slowly with venting 1/2 closed. Once BBQ hits 300 degrees F, close venting to ¾. If using a gas BBQ, turn on one side only and allow to come up to temperature.

Place the bird in roasting rack & rub turkey skin well with room temperature butter.

Add water, lemon & onions to diffuser and set over top of charcoal. Place the whole bird directly on the grill over diffuser so turkey juices drip into the diffuser. If using a gas BBQ add water & lemons to a roasting pan. Add turkey with roasting rack overtop of water in roasting pan. Making sure the bird is not touching any water, adjust the amount of water if necessary. Place roasting pan with turkey on side of the BBQ that is not on. (Indirect cooking).

Insert a probe thermometer into the thickest part of the turkey leg to monitor temperature as it cooks.

Cook at 300 degrees F for 3-4 hours monitoring the temperature along the way.

Baste with melted butter every 20-30 min throughout the cooking process.

Add water to diffuser or roasting pan if needed along the way, you should aim to end up with ½ L when the bird reaches done temperature.

When the internal temperature hits 170 degrees F rest for 30 min before slicing.

While the turkey is resting strain off juices from diffuser or roasting pan. Skim off any excess fat.

Next, make slurry by adding 1 Tbsp flour or corn starch per cup of drippings to a bowl and whisk in room temperature water to dissolve until a smooth sauce like consistency.

Whisk slurry into drippings and bring to a simmer in a small sauce pot.

Consistency of gravy can be adjusted by adding more slurry to thicken or adding more water to loosen.

Taste and season with salt and pepper if desired.

Serve sliced turkey with gravy and your favourite sides.