Roast Turkey (in a Webber Grill)
Sandra Kam/FAD
- 90 Ea Charcoal Briquettes
- 1 Ea Turkey, up to 22 lbs.
- 1 Ea Block of Butter, melted
- 1/2 Cup Sake
- 1 Ea 22 ½” Webber Grill
- Defrost turkey ahead of time. Remove neck and giblets. Rinse, drain, and pat the turkey dry. Season or brine overnight.
- Using indirect method of cooking, prepare a drip pan a little wider than the turkey and place on lower grill. Place 25 lighted briquettes on each side (outside) of the drip pan. Put on top grill.
- Insert meat thermometer into center of thickest part of thigh.
- Place turkey breast side up on top grill. Aim the meat thermometer to be read through the vent holes in the cover. For extra smoky flavor put pineapple rinds on coals.
- At the 2 hour cooking mark, add 40 more lighted briquettes (20 on each side of the drip pan). Cover drumsticks with foil to prevent overcooking.
- Total cooking time should be about 3 hours for an unstuffed turkey. Periodically check thermometer to avoid overcooking.
