The Barbequed Turkey

This year, we barbequed our Thanksgiving turkey. We were so grateful to be able to spend a couple of days as a family – riding bikes, going for a walk, talking, eating and just being together – the real meaning of Thanksgiving. This year, we roasted a 16 lb turkey.

We heated the BBQ to 450 F and placed the turkey on a broiler pan. I stuffed the turkey with lemons (these lemons were preserved with salt and vinegar and spices – Mediterranean style). The broiler pan is filled with water or wine and it is sprayed with olive oil so that the turkey does not stick to the pan. The turkey is wrapped in foil for the first 1 -1 /2 hours to prevent it from getting to dark. As it cooks, you need to continue to monitor the water/wine in the broiler pan tray and keep refilling it. When the foil comes off, flip the turkey breast side down for 30 minutes. Flip it back for 45 minutes and then put the foil back on until the internal temperature of the turkey is 165 F. Make sure you use a good meat thermometer. The turkey was totally juicy and delicious and then the bones went into the instant pot with some cut up onion and garlic (and leftover broccoli that I had thrown in the freezer) – any other vegetables can go in with the bones, add italian spices, peppercorns, salt and turn the pressure cooker on for 45 minutes. Cool and freeze.

Written by Pam