Ingredients
- 1 whole turkey fresh or thawed (12 -13 lbs.)
- 1/2 cup of butter
- 1 cup of mixture of fresh chopped herbs (thyme, tarragon, sage, summer savory etc.)
- salt and pepper
- 1 whole peeled onion
Steps
- Mix the butter and herbs and set aside.
- Clean the turkey inside and outside and drain dry.
- Using your hands, slide through the skin and the meat of the breast and thighs as much as you can. Now take knobs of the herbed butter and spread it all over underneath the skin and onto the breasts and thighs. Also rub some of the butter all over the outside skin as well.
- Sprinkle salt and pepper all over the bird and inside cavity. Put the whole onion into the cavity of the bird.
- Put the bird onto a disposable aluminum roasting pan and put it into a hot BBQ, cooking it using indirect heat. Ensure the BBQ is about 325 -350 degrees throughout the cooking process. Adjust temperature if needed.
- Baste every 1/2 hour for about 2 hours until temperature reads 180° at the thigh level. Tent the turkey with aluminum foil loosely around the pan if the skin is browning too fast.
- Let rest 10 minutes before carving.
