Instructions
- Prepare the barbecue for indirect cooking over medium heat (180°C to 230°C). If using a Weber Q barbecue, set up your barbecue with a convection tray and a trivet.
- Remove the neck and giblets from the cavity of the turkey (if desired, save to make gravy). Dry the skin of the turkey with paper towels. Rub the skin with the olive oil and season with the salt and pepper.
- To calculate the cooking time for turkey, allow for 20 minutes, plus an additional 20 minutes per kilogram. For example, for a 5kg turkey, allow 20 minutes plus 5 x 20 minutes for a total of 120 minutes.
- Roast the turkey over indirect medium heat, with the lid closed, for the required cooking time or until the internal temperature has reached 71°C. The internal temperature will continue to rise 3° to 6°C while resting (final doneness temperature for turkey is 74°C).
- Roast the turkey over medium heat, with the lid closed, for the required cooking time or until the internal temperature has reached 71°C. The internal temperature will continue to rise 3° to 6°C while resting (final doneness temperature for turkey is 74°C).
- Once the turkey has cooked, cover with aluminium foil and leave to rest for 20 to 30 minutes before carving.
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