Has anyone on here ever attempted to cook a Turkey or similar in a Gas BBQ, lid down utilising the temperature gage mounted on the lid?
Has anyone on here ever attempted to cook a Turkey or similar in a Gas BBQ, lid down utilising the temperature gage mounted on the lid?
My advise would be to buy a digital meat thermometer. This will give you are far more accurate cooking temperature and will also tell you when the turkey meat is at the correct temperature to finish cooking.
If your BBQ is large enough, I recommend only lighting the outer section of the BBQ and cooking the turkey over a indirect heat in the middle.
https://www.amazon.co.uk/Cocoda-The...496514730202&ref_=sbx_be_s_sparkle_mcd_asin_0
Definitely indirect cooking. Also, I would suggest trying it out this weekend, you don't want to **** up your Xmas dinner!
Has anyone on here ever attempted to cook a Turkey or similar in a Gas BBQ, lid down utilising the temperature gage mounted on the lid?
My advise would be to buy a digital meat thermometer. This will give you are far more accurate cooking temperature and will also tell you when the turkey meat is at the correct temperature to finish cooking.
If your BBQ is large enough, I recommend only lighting the outer section of the BBQ and cooking the turkey over a indirect heat in the middle.
https://www.amazon.co.uk/Cocoda-The...496514730202&ref_=sbx_be_s_sparkle_mcd_asin_0
Good shout that , if it works well it will free up the oven for all the additional stuff, possibly a game changer.
seems Turkey is a faff to do well, at least large ones are, and not particular remarkable in the eating. get a crown or a large chicken. i'll be cooking this year and going for a large beef joint, rather have that left over for the following week. BBQing does sound a good way of making it more manageable though.
Has anyone on here ever attempted to cook a Turkey or similar in a Gas BBQ, lid down utilising the temperature gage mounted on the lid?
Always soak the Turkey in a bucket of brine, spices, oranges and stuff. Leave it in the bucket covered for at least 2 days prior to cooking. Keeps it very moist during cooking.
I’ve cooked Turkey many times and this continues to be the best advice I have heard or tried. Works a treat.
Nigella has a great technique so do look her up.