I did a 15 pound turkey on Sunday for Canadian Thanksgiving.
Got it on the Performer at 3:00 for a 6:00 eating time. Brined using Chris A's recipe on the home page, then rinsed and put butter, salt, pepper and Newfoundland Savory in the cavity and under the skin. Used dual baskets with some Charcos and Maple Leaf brand Sugar Maple Briquettes. Two year old apple wood chunks from the orchard near my house were also pulled out of the reserve and applied for the first hour.
While that cooked I made some cranberry sauce to go with it, simple sauce with water, sugar, maple syrup and lemon zest.
Checked on the bird an hour later when the maverick notified me temps were dropping, added some coals and basted with some melted butter.
Here's the bird off the grill, right before carving.
Served with mashed, roasted yams & butternut & pepper squash, carrots, turnips, stuffing (baked on the Weber in a roasting pan while the turkey rested) and gravy made using the de-fatted drippings with the neck and giblets under the bird. The gravy was actually the star of the show, picking up lots of smokey goodness! I didn't get a plated pic because I was trying to get sides ready for 10 people...but I did snap a pic of the homemade pies my sisters in-laws brought (pumpkin, lemon meringue and coconut cream).
* as usual my lovely daughter made the place cards and she always puts a grill on mine!
If you celebrate Thanksgiving in October then I'll say happy Thanksgiving now, you hosers. If not, then hopefully this cook gets you primed up for Thanksgiving in November!!!
Got it on the Performer at 3:00 for a 6:00 eating time. Brined using Chris A's recipe on the home page, then rinsed and put butter, salt, pepper and Newfoundland Savory in the cavity and under the skin. Used dual baskets with some Charcos and Maple Leaf brand Sugar Maple Briquettes. Two year old apple wood chunks from the orchard near my house were also pulled out of the reserve and applied for the first hour.
While that cooked I made some cranberry sauce to go with it, simple sauce with water, sugar, maple syrup and lemon zest.
Checked on the bird an hour later when the maverick notified me temps were dropping, added some coals and basted with some melted butter.
Here's the bird off the grill, right before carving.
Served with mashed, roasted yams & butternut & pepper squash, carrots, turnips, stuffing (baked on the Weber in a roasting pan while the turkey rested) and gravy made using the de-fatted drippings with the neck and giblets under the bird. The gravy was actually the star of the show, picking up lots of smokey goodness! I didn't get a plated pic because I was trying to get sides ready for 10 people...but I did snap a pic of the homemade pies my sisters in-laws brought (pumpkin, lemon meringue and coconut cream).
* as usual my lovely daughter made the place cards and she always puts a grill on mine!
If you celebrate Thanksgiving in October then I'll say happy Thanksgiving now, you hosers. If not, then hopefully this cook gets you primed up for Thanksgiving in November!!!
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