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Barbecued Thanksgiving Turkey

© Steven C. Karoly

Thanksgiving is one of those holidays where food is almost as important as the meaning behind the holiday. I'm thankful to have been raised in a family that agrees with me. It doesn't matter which direction we travel -- south to one of the in-law's houses, or to my sister's in San Jose -- a roasted turkey awaits us.

A barbecued turkey at Thanksgiving -- or any other time of the year -- is simply divine. It's browned to perfection in the barbecue. Instead of filling the house with the pleasant aroma of a roasting turkey, you'll be inviting all of your neighbors as its scent wafts over the fence into their yard. Better set extra place settings just in case.

Barbecued Turkey

I find that a fifteen-pound turkey is about right for the barbecue. But the important question is: Will the turkey fit under the dome lid? On their Website, Weber advises that turkeys over 24 pounds may not fit under the lid of their barbecue kettles.

Completely thaw your turkey in the refrigerator before grilling. A 15-pound turkey takes about three days to thaw. Thaw it on the lowest shelf and place it over a pan to catch juices. Never thaw a turkey at room temperature.

I don't recommend stuffing the bird. Instead, place the stuffing into a baking pan and place the pan on the grill during the last 45 to 60 minutes that the turkey is on the grill. Use a thermometer to test the stuffing for doneness. It should reach 165 degrees. If the stuffing isn't hot enough, leave it on the grill while the turkey cools. A colorful alternative is to stuff green, red and yellow bell peppers with your favorite stuffing. Grill alongside the turkey.

1-15 pound turkey, thawed if frozen
Olive or vegetable oil
Salt and pepper to taste
1 chopped medium onion
2 stalks diced celery
2 diced carrots

Consult the instructions for your charcoal barbecue kettle before proceeding. The amount of needed charcoal briquettes will vary slightly from model to model. This recipe is written for the Weber 22-1/2-inch Bar-B-Kettle™ Grill.

Ignite 50 charcoal briquettes and let them burn until they are barely covered with ash, about 20 to 30 minutes. While charcoal is burning, thoroughly rinse turkey under running cold water and pat dry. Rub skin with oil. Season with salt and pepper inside and out. Place turkey, breast side up, on a baking rack.

When charcoal is ready, place an even number of briquettes on the left and right sides of the lower grill. Place a drip pan between the charcoal. Position the cooking grill with the handles directly over the charcoal. This will make adding fresh briquettes easier. Adjust the top and bottom vents to maintain the barbecue at 325 degrees.

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