Whole BBQ Turkey


On The Spit
On the spit, whole turkeys under 5.5 Kilograms (12 pounds) work best. Do NOT stuff a turkey that is to be done on the BBQ. Season the cavity with herbs or sprinkle with salt, add lemon and onion slices. Tie the wings securely to the body and legs to the tail. Insert the spit in front of the tail and through the bird so it is balanced and securely fastened. A foil drip pan under the turkey controls flare-ups. Fill the drip pan with water and close the BBQ lid and grill over medium heat. To test for doneness, insert a meat thermometer into the thickest part of the thigh and the bird is cooked when it reads 170° F (77° C). Remember to cover with foil after removing from the BBQ and let stand for 20 minutes before carving.


On The Grill



Place it on a rack in a shallow pan on the grill and cover with a tent of foil. Close the BBQ lid and keep it closed while barbecuing. To test for doneness, insert a meat thermometer into the thickest part of the thigh and the bird is cooked when it reads 170° F (77° C). Remember to cover with foil after removing from the BBQ and let stand for 20 minutes before carving.