Webers’ Barbecued Turkey with Lemon, Garlic & Parsley Butter

Thursday, August 9, 2012 @ 01:08 PM
Lee Phillips


  • 1 free range turkey, about 5 – 5.5kg
  • Sea salt and freshly ground black pepper
  • 4 bay leaves
  • Olive oil to drizzle
  • 8 rashers of smoked streaky bacon
  • 2 onions, peeled and roughly sliced
  • 4 celery sticks, roughly chopped
  • 2 carrots, sliced lengthwise
  • 1 lemon, sliced
  • Parsley, large handful of thyme, several sprigs

For the lemon, parsley & garlic butter:

  • 375g butter, at room temperature
  • 1 tbsp olive oil
  • 2 small lemons, finely grated zest and juice of
  • 3 garlic cloves, peeled and crushed
  • Small bunch of flat leaf parsley, leaves only, chopped

Cooking Method:

  1. Prepare the BBQ for roasting (indirect) at a medium heat, approximately 180°C
  2. Put the butter into a large bowl and season with salt and pepper. Add the olive oil, lemon zest and juice, crushed garlic and chopped parsley and mix well.
  3. With your hands, gently loosen the skin on the breast from both ends of the bird (be careful not to tear the skin). Feel your way down toward the legs from the lower side of the breast, working your way under the skin of the legs to loosen the gap.
  4. Stuff half the butter mix under the skin and gently massage the butter around the breasts and down over the legs so that the meat is evenly covered. Finally, insert the bay leaves under the breast skin.
  5. Place the vegetables and sliced lemon in an extra large drip tray with the parsley and thyme sprigs. Place the bird on top, breast side up. Spread the rest of the butter all over the outside of the skin. Season well and drizzle with a little olive oil.
  6. Roast the turkey on the barbecue with the lid down for 10 to 15 minutes. Remove from the barbecue, and baste with the pan juices, lay the bacon rashers over the breast, baste again and put back on the barbecue with the lid closed. Cook for about 2½ hours (or 30 mins per kg).
  7. Check that the juices are running clear, rather than pink and place a thermometer in the thickest part of the turkey leg making it sure it reads above 75°C before finally removing from the barbecue.
  8. Transfer to a warm dish and leave to rest for at least 45 minutes. Remove the bay leaves from under the skin before carving.
  9. Use the veg and turkey juices to make your gravy and serve with your choice of trimmings.

Reading this back, what could be any better than serving this at Christmas? the oven is always packed with roasties, veg and yorkshires, so cooking the turkey on the barbecue would be the perfect solution, anyway whenever you choose to give this recipe a try, were sure you’ll love it.

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