Christmas Turkey - Weber Family Built-in Q Premium 3600 Manual

Christmas turkey

(Roast/ Indirect medium heat, 200 to
230°C, with a convection tray and trivet)
Ingredients
4kg turkey
Olive oil
Sea salt
Freshly ground black pepper
Method
Ensure that the turkey is fully thawed to
refrigeration temperature (no ice left deep
inside the cavity).
Set up the barbecue with a convection tray
and trivet.
Preheat the barbecue for roasting (indirect
heat), for 10 minutes with both burners on
high.
Rub the skin with oil to coat evenly, then
season with salt and pepper.
Once the barbecue is preheated, leave the
outside burner on high and turn the inside
burner to low. Place the turkey onto the
trivet and roast for the required cooking
time (see timing guide).
After cooking for 20 to 25 minutes, turn
the inside burner control off, leaving the
outside burner on high, continue cooking
for the remaining cooking time.
Remove the turkey from the barbecue and
allow to rest for 15 minutes before carving.
Timing Guide:
Roast the turkey, allowing 20 minutes and
an additional 20 minutes per kilo (e.g. for
a 4 kilo turkey allow 20 minutes plus 4 x
20 minutes or a total of 100 minutes).
Turkey Tip:
Turkeys cooked without stuffing are less
likely to dry out. This is because the juices
in the cavity steam up through the breast
while cooking. If you like stuffing, cook it
in a foil pan beside the turkey.
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