Looking for a new way to prepare your turkey this year? Barbecuing is one of the easiest and most flavorful ways to cook a turkey. The heat and flavorings combine to lock in the moisture, resulting in crisp outside and a juicy inside. The directions below are for a whole turkey; however, you can of course modify this for a Turkey breast if you prefer.
One whole turkey, thawed or fresh, with giblets and neck removed
2/3 cup of olive oil
4 Tablespoons Worcestershire Sauce
Garlic Pepper (or, alternatively, garlic salt and ground pepper)
Rinse the turkey, including the cavity. Pat dry with paper towels. Secure legs with twine or a clip (optional).
Mix the olive oil and Worcestershire sauce, brush or rub all over turkey. Sprinkle garlic pepper over oil.
Cook with over low, indirect heat, breast side up. To cook with direct heat, preheat your barbecue or charcoal for approximately ten minutes. Place turkey directly on the grill surface. If you wish, mesquite chips can be added to the coals to give the turkey a little extra flavoring.
Baste turkey with oil mixture frequently, at least once an hour. Cooking time is approximately 25 to 30 minutes per pound. A twelve-pound turkey will typically take about 3 to 3-1/2 hours; a sixteen-pound turkey will cook in approximately 4 to 4-1/2 hours.
Test by inserting a meat thermometer into the meatiest part of the thigh. Turkey is done when the temperature reaches 180. Allow sitting for 10 minutes before carving. The outside will be a dark, almost black color due to the Worcestershire sauce; the inside will be tender and moist.
One note: You should not barbecue a stuffed turkey. This method of cooking does not allow the interior to reach and maintain a consistently safe level of heat to destroy bacteria, which might grow in the stuffing before a sufficient temperature is reached. Stuffing, if desired, can be prepared and cooked separately in the oven.One note: