We had a delicous Thanksgiving feast this past weekend doing our turkey on the bbq. People were a little apprehensive about taking such an important piece of the meal and doing it unconventionally on the bbq. We are the type of family that believes anything can be cooked on the bbq and if anything, make it taste better. The great thing about doing the turkey outside was that I had my whole oven free to do all of the side dishes I wanted. Looking forward to Christmas when we will do it again.

Make the following brine mixture (as described in Weber’s book The Art of the Grill).
2 quarts apple juice
1 cup brown sugar
1 cup salt
3 oranges, quartered & squeeze in liquid before adding
1/4 cup fresh ginger, thinly sliced
15 whole cloves
6 bay leaves
6 garlic cloves, crushed
Use a large pasta pot or empty pail (lined with a clean garbage bag) that will fit a 13-15 pound turkey for brining. Keep the turkey cold in a refrigerator or ice chest while it brines. Brine the turkey overnight. Remove the turkey from the brine, pat it dry and place it in a pan to hold it while it gets stuffed and skewered.
Stuff the turkey with onions, garlic, fresh herbs (such as thyme, savoury and sage), and stuffing. Be sure and remove the turkey parts in both the body cavity and the neck cavity before stuffing.
Tie up the turkey: One string goes around the back, loops around each wing, and takes another turn around the wing tip. Then it’s tied above the breast. The second string is necessary to keep the first one from slipping off the front of the bird. Make a loop around the legs and tie it to the first string.
Brush the turkey with olive oil and sprinkle with Montreal Steak Seasoning (this will add great flavour).
Put the turkey on the rotisserie. You can set the rotisserie heat on high for fifteen minutes or so to sear the turkey, but turn it down to medium/low for most of the cooking (keeping the bbq temperature at 350 degrees). You will need to cook the turkey about 12-13 minutes per pound. Use an instant read thermometer to tell when it’s done; you want the breast to be about 170 degrees F and the inside of the thigh to be 180.
The temperature of the turkey will continue to rise somewhat after you turn off the heat. It should rest 20-30 minutes before carving.
TIP: Put a large pan under the turkey while it is on the bbq with 1 cup of water in it. This will keep the turkey moist and catch the juices you want to make a gravy. We also added wood chips to the smoker tube in the bbq to give the turkey a bit of a ‘smokey’ flavour.