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Barbecue Turkey

Perfect for a summer feast – flavourful turkey cooked on the barbecue. For all my top turkey tips, including a timeline for defrosting, brining and cooking, see my blog.

Annabel Langbein Barbecue Turkey Recipe
Aaron McLean / TURKEY COURTESY OF CROZIER'S FREE RANGE TURKEYS
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Barbecue Turkey
Brine: 2 tsp fennel seeds 2 tsp chopped rosemary leaves 2 tsp whole peppercorns ⅔ cup salt ⅔ cup sugar 8 cups water Turkey: 4.5-5.5kg turkey (you can go bigger) rosemary sprigs, to cook ½ cup barbecue wood chips (optional) ½ cup sieved apricot jam, to glaze

© Annabel Langbein Media
https://www.annabel-langbein.com/recipes/barbecue-turkey/17/
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Prep time:
10 mins + brining
Cook time:
2-2½ hours
Serves:
6-8

Brine:

  • 2 tsp fennel seeds
  • 2 tsp chopped rosemary leaves 
  • 2 tsp whole peppercorns
  • ⅔ cup salt
  • ⅔ cup sugar
  • 8 cups water

Turkey:

  • 4.5-5.5kg turkey (you can go bigger)
  • rosemary sprigs, to cook
  • ½ cup barbecue wood chips (optional)
  • ½ cup sieved apricot jam, to glaze

Mix spices, rosemary, peppercorns, salt and sugar with water and stir until dissolved (if you use hot water to dissolve make sure it is cooled before adding to turkey)

Clean turkey inside and out and place in a large clean whole proof bag or bucket. Pour over all the marinade including spices. Cover and stand in a cold place for at least 12 hours or up to 24 hours.

Half an hour before cooking, put the barbecue on to preheat. If using a Weber you will need 1 and a half packets of bbq briquets or charcoal.  Move the coals to arrange a tinfoil pan in the centre of the barbecue (this collects juices as well as creating an indirect heat source).

If you like a slight smoky flavour soak half a cup of untreated wood chips in cold water to add to the barbecue coals when you put the turkey on to cook.

Remove the turkey from the marinade and dry inside and out with paper towels.

Place a bed of rosemary on barbecue and arrange the bird on top breast facing upwards, so that the coals are around rather than directly under it. Sprinkle soaked wood chips onto coals if using. Cover barbecue and cook for 2 hours - check after 15 minutes cooking that the vents are not too open and its not too hot. Brush turkey with apricot jam and continue cooking until the juices in the cavity are brown not bloody, internal temperate in the thigh is 85 °C, or the turkey times pops out( though I find at this stage it is slightly overdone). A 4.5kg turkey takes about 2½ hours, larger birds will take longer.

Remove the turkey from the barbecue and turn it to rest breast side down on a platter (this also allows all the juices to seep into the breast). Cover bird with tinfoil and place a couple of clean teatowels on top. Rest for at least 20 minutes before serving.  Carve bird and serve with hot Spicy Mango Sauce.

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3 comments

happy christmas,annabel and thanks for the ideas.
петяспасова November 22, 2013
Hi Vanessa, thanks for your question! I love brining – it guarantees you'll have juicy, tender meat that is sure to impress. You can brine any meat, but the smaller it is, the less time it will need to be in the brine. I wrote a blog about brining turkey just before Christmas, which you can read about at: http://blog.annabel-langbein.com/?p=1027. Happy cooking!
Annabel Langbein January 24, 2012
I'm an expat Langbein fan up here in Wales in the cold so I want to cook this in the oven. Can I simply follow any ordinary recipe for cooking times? Will the brine still get me a great result? Many thanks and happy Xmas.
Vanessa November 27, 2011
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Discover how to live a Free Range Life – enjoying the simple pleasures of exploring your creativity, connecting with nature and sharing food and laughter through the seasons.

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