Turkey a la Barbecue
For a turkey of around 12 to 14 pounds (5.5 to 6.4kg)
This only works if you have a barbecue
with a domed lid.
On one half of the fire grate light enough charcoal (around 4 lbs of nuts or basic charcoal) to burn for around 3 hours, placing a deep roasting tin on the other half of the grate.
Wrap the turkey wings, ends of the legs and the upper part of the breast with baking foil, shiny side out.
Once the fire is burning evenly, fill the roasting tin with water
Replace the cooking grill
and place the turkey on the roasting tin side.
Put the lid on and shut down the vents so that just a little air is getting in.
After around 2.5 hours, remove the foil from the breast. Cook for a further 20 to 30 minutes
The bird should be perfect and remain very moist and tender
Add some well soaked hickory or apple wood
to the coals after the first 30 minutes of cooking, to get an extra smoky flavour.
You may have to top up the water
after an hour or so.
I've never done this with a gas barbecue
but I imagine it's possible to duplicate the effect.