Whole barbecued Turkey in charcoal grill

Ingredients for Whole barbecued Turkey in charcoal grill

Instructions for Whole barbecued Turkey in charcoal grill

To prepare the Whole barbecued Turkey in charcoal grill recipe, please follow these instructions:

The Turkey is washed and cleaned both inside and outside and wipe clean with plenty of kitchen roll. The rubbed the insides with salt and pepper before it is filled with orange-and løgbådene, fresh thyme and bladselleri pieces. Close the Turkey with a kødnål, or a wet bamboo skewers.

Injection marinaden "kicks" into the breast and thighs (wait a minute to pull the needle out, in order to prevent leakage). Finally brush the skin with olive oil and sprinkled with fine allroundmix.

At the grill
On charcoal grill made foil tray with water and white wine on the middle of the lower grate, with the coals placed around the foil tray. Make sure that there are no spots are briquettes directly under the bird. Put grates in place again over foil tray before the Turkey is added on. Make sure that the Turkey is just across the foil tray so it can intercept dripping juice.

You should probably add half a optændingsrør hot briquettes halfway through frying time depending on the briquettes and the season.

The Turkey FRY 2 ½-3 hours. When the Turkey is finished. Let it rest for about 15 minutes before you cut it out. While sieves you greasy from væden in foil tray and hey presto you've got off to a nice sauce.

The injection marinade: melt butter, dissolve bouillon in boiling water, pour it together with the butter and add lemon juice. The marinade is to be used while it is hot, IE. before the butter stiffens.

The liquid is sucked up into the syringe and kicks into the breast and thighs at URf.eks. a Turkey.

Tips:
Recommended the Center temperature 75 degrees C