Hi everyone! Welcome back to Le Gourmet TV. Beautiful sunshiny summer day. So of course we are going grill a turkey. Now I know that most of you like around our family we think of turkey as at Christmas and Thanksgiving dinner. It doesn't have to be that way. It doesn't have to be hard to cook, it doesn't have to take all day to cook, and you don't need to have all your family come over to eat it without having lots of leftovers. You can get small turkeys perfect for a single meal, perfect for the grill, so that's what's we are going to do today.
So I'm going to prep this and I am a bit of purist when it comes to turkey. I kindly like to keep it simple, I like the flavor of the turkey. So what we are going to start out with is what we are going to put on outside of the turkey. So I have got some salt. Little bit of poultry seasoning, because I really like that flavor and some freshly cracked pepper, and we'll add in a little bit of olive oil just to kind of hold it all together and get it to stick to the turkey.
So whisk that together. So we are going to cook our turkey on this Poultry Pal and this is really great, because it keeps the turkey from drying out, you can add some flavor into the flavor base. Today, I'm going to use just some diced onion and some homemade bird stock. You don't want to put as much in as you would with a chicken, because this turkey is really going to give awful lot of juice. That in, put the tower back on top and now we are going to put the turkey on.
So this is a 4 kilo turkey, which is just a little over 8 pounds and the way you want to sit it on here is neck side down, which is a little bit differently then what you do with a chicken. The turkey is on the tower and what we are going to do now is paste this mixture all over the outside, get it all good and covered and it's going to crisp up and add a lot of flavor to the turkey.
That works pretty good. Now usually you can tuck the wings in behind and have them stay. It looks like this one is going to be little bit ordinary, so I'm going to tie a little bit of string around the outside just to keep it all together, keep it from burning. So just before we got going I started up the German grill and I got a two zone fire going here running about 300 degrees Fahrenheit, hot at the front, cool at the back. So we are going to put the turkey on to the indirect heat side. I am going to close the lid and we are going to let that roast. Every once in a while we will twist the bird and keep twisting the bird, so look it's nice even color on the outside.
You want to cook this until the internal temperature on the thigh is about 180 degree. Kind of difficult for to give me exact timing, because your barbecue is going to have a bit difference temperature. You are just going to keep your eye on it. So let's check out. Into the thigh and our temperature comes up as 180 degrees Fahrenheit, which is the perfect temperature for turkey. So we are going to pull this off, a set of good heavy gloves is great for this, because this is hot.
There you have it, grilled fresh Ontario turkey, absolutely fantastic summer time treat. It doesn't have to chore, it's something that you can do on a Saturday or Sunday afternoon, put it on the barbecue, virtually forget about for an hour and half to two hours and then have a great meal and not have to worry about having a lots of leftovers, because you can get smaller family size turkeys. Thanks for stopping by. Hope to see you again real soon.
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