• Remove the wing tips. • Rub the butter on the turkey and season the cavity with salt and pepper.
• Put the orange quarters into the cavity.
• Truss the turkey with twine and pat it dry with paper towels.
• Season the outside of the turkey with salt and pepper; then rub again with olive oil.
• Place one large disposable foil pan inside the other.
• Add vegetables, some herbs, and 2 cups of chicken broth.
• Place the turkey, breast side down, inside the foil pans and over the vegetables.
• Put another large disposable foil pan with water on the bottom of your barbecue with the charcoal arranged around it. Add damp wood chips.
• Set the pan with the turkey and vegetables on the cooking grate (with the water pan on bottom, nestled in the charcoal. The legs should face the hottest side of the grill.
• Keep the grill temperature at about 350° to 400°F, adding charcoal as needed.
• In about an hour, flip over the turkey so that the breast side is facing up.
• Continue grilling and smoking the turkey, occasionally adding damp wood chips.
• Cover any parts that are getting too dark. This is something you’ll probably need to do after about an hour or an hour and a half.
• The turkey is done when the thickest part of the thigh registers 170° to 175°F. Transfer the turkey to a platter and let it rest for 20 to 30 minutes.
• Slice, serve, and wait for the compliments.
With help and inspiration from Weber Grills and Accessories: www.
weber.com
www.bounder.ca BOUNDER MAGAZINE 53
Ottawa’s Oldest Sports Bar & Restaurant 613-232-4217
www.theprescott.com 379 Preston Street, Ottawa
Certified Home Inspectors • wood energy technical trained • plumbing & electrical • on site report • construction consulting • wood stoves & fireplaces • Canadian Lumbermans Association trained
• environmental - radon gas • structural - roofs & floors • mold inspections • level 1 thermographer
WAYNE CORBIN home inspector
Cell: 613.406.7400 • Fax: 613.836.6382 Phone: 613
836.6500
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