In my house it's all the time down to me to cook the turkey for Thanksgiving or Christmas and every year I read a pail load of recipe books and everyone says something different. My biggest complaint is that most of the voices of authority for former cooking out there all the time overdo it and the breast is dry however there is a way to keep the turkey moist - indirect cooking on a barbecue smoker.
The principle of indirect cooking is essentially a slow roasting process which guarantees a tender corollary over a water bath that guarantees a moist result. When you think about it it's pretty logical.
Smoker Grill
The definition of indirect cooking is where the heat is not directly applied to the turkey as opposed to a barbecue grill where the turkey is seared directly over the charcoal grill.
If a direct barbecue grill is however your thing then you'll be good going for turkey smoker grill recipes and pick some sliced breast.
You may be able to get away with a large kettle barbecue but essentially an offset smoker or a kamado barbecue such as a Big Green Egg is ideal. So medium coals, indirect heat, drip tray in the lowest with a concentrate of tablespoons of water and off we go.
The seasoning is pretty simple, just sprinkle with salt and pepper and have some oil & butter mix on hand to start the basting process. Melt 100g / 4 oz of butter in a pot and add a tablespoon of oil - this baste will give all the flavour of the butter without burning it. In expanding I like to part the skin from the flesh by gradually sliding my hand up from the neck and smear some butter up there but if you do fancy trying this, do be gentle so that you don't break the skin.
Go for a relatively small bird nearby 9 - 12 lbs (5 or 6kg), season and baste and then place breast side up on the Bbq smoker. It may be indispensable to use foil to shield the sides but that legitimately depends on your barbecue. Cover and baste every 30 minutes or so with the butter / oil mix and 3½ hours later, voila! You should have the excellent Thanksgiving barbecue turkey.
Test it with a skewer for clear running juice or a use a thermometer and look for an internal temperature of 165 °F and if it needs other 30 minutes then so be it.
Guaranteed perfect Thanksgiving Turkey method
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