This is my instructable for Barbecue Turkey. Outdoor cooking large poultry has some special challenges that can ruin a bird very quickly, or can make you sick. This how I solve those problems, and end up with a delicious turkey feast!
Step 1: Some Background
To get the most out of a properly cooked turkey it need some prep before going to the barbecue, or oven for that matter. The "recipe" I have come up with is not original. I learned of it from Alton Brown's show "Good Eats" on roasting a Thanksgiving Day turkey. I adapted it to suit my needs. The secret to a properly cooked turkey is in temperature control. The Bird needs to be cooked at a high temp. at first, then reduced to finish. This results in a juicy, flavorful bird, and not a "sawdust" bag..
For the veggie stock:
3 lbs of veggies
For the brine:
1 gal veggie stock
1C salt, kosher, pickling, or sea salt
1/2 C light brown sugar
1 TBS pepercorns
1/2 TBS allspice berries
1/2 tsp dill
1 gal ice water (with ice!)
The aromatics: (for inside the bird)
1 apple (I like green apples)
1/2 onion (I used a purple, but your favorite will work great!)
2 sprigs fresh sage
Salt an Pepper to taste
The only special equipment I use is a 5Gal cooler, a heavy metal v-rack (you can get them at barbecue specialty suppliers, or sometimes the "chain stores" have them)
I prefer "lump" or real wood charcoal. (mesquite is nice)
I also use a "remote reading" thermometer, but you can use a direct if you prefer.
This recipe does not lend itself to a "stuffed" bird, so I strongly recommend against it, besides there are plenty of great oven recipes out there!