Christmas Turkey on a Weber BBQ

When it comes to cooking my turkey I always use a Nigella Lawson marinating recipe, it’s been a favourite of my family and mine for many years. The results are always fantastic and more exciting than a traditional, dry turkey. Our turkey marinates within its juices for about 36 hours;

Cook Chicken on the BBQ

Turkey Marinating

Many believe that barbecuing is just for summer but we think that you should be out barbecuing all year round. When it comes to my BBQ I use the indirect cooking method which creates an oven effect, so I can go inside, sit in front in front of my log fire and put my feet up whilst the BBQ does all the work!

When cooking on the BBQ I always rest a large drip tray on the flavourizer bars. (I use my Weber Spirit BBQ) to catch the juices from the meat which are perfect for roasting vegetables. I put my roasties and vegetables in the drip tray so the juices drip down and flavour them perfectly whilst the turkey is cooking away. I also cook my Yorkshire puddings in my BBQ and find them to be much more tasty, I use the Weber poultry roaster to cook large Yorkshires!

You can also use your charcoal BBQ to perfect the turkey – simply place the drip tray in-between the coals and spread the coals either side of the kettle BBQ for indirect cooking, it does help if you have the Weber charcoal dividers which keeps charcoal neatly to the side of the charcoal grate.


Yorkshire Pudding on a BBQ



For brining;

  • 5.5kg Turkey (if larger then use more ingredients depending on the size)
  • 6 Litres water
  • 1 Large orange (or 2 smaller oranges) cut into quarters
  • 125g Table salt
  • 3 Tablespoons black peppercorns
  • 1 Bouquet garni (herbs)
  • 1 Cinnamon stick
  • 1 Tablespoon caraway seeds
  • 4 Cloves
  • 2 Tablespoons allspice berries
  • 4 Star anise (mainly used in Chinese cooking, seeds with aniseed flavour)
  • 2 Tablespoons white mustard seeds
  • 200g Sugar
  • 2 Onions, unpeeled and quartered
  • 6cm Fresh root ginger, unpeeled and cut into 6
  • 4 Tablespoons maple syrup
  • 4 Tablespoons runny honey
  • Stalks from 1 bunch fresh parsley


For glazing

  • 75g Goose fat (or butter)
  • 3 Tablespoons maple syrup



1. Put the water into a bucket or large cooking pot and squeeze the juice from the orange quarters.

2. Put the husks in and then add all other ingredients ensuring you stir to combine all the ingredients.

3. Remove any string from the turkey, remove giblets and add the turkey to the liquid. Top with more water if the turkey is not submerged.

4. Keep covered in a cool place for 1-2 days before cooking and remove 1-2 hours before cooking.

5. Dry off the turkey with kitchen towels.

6. Pre-heat the BBQ to 200°C.

7. Melt the goose fat & maple syrup together over a low heat and paint the dried turkey before putting into the preheated BBQ using the indirect cooking method (using outside burners and placing turkey in centre) and baste periodically throughout cooking but only open the BBQ lid when necessary as heat can be lost quickly extending cooking times.


Cooking times for turkey with BBQ preheated to 200°C.


4.5kg 2 Hours
5.5kg 2 ½ Hours
6.75kg 2 ¾ Hours
7.5kg 3 Hours
9kg 3 ½ Hours
11.5kg 4 ½ Hours


Please use an instant read thermometer to check the turkey is cooked before serving to ensure the turkey is thoroughly cooked through, alternatively, the Weber wireless digital thermometer keeps track of temperatures without having to lift the lid of the BBQ. If you don’t have a thermometer to hand, pierce the turkey with the point of a sharp knife behind the knee joint of the thigh, where the joint is thickest. If the juices that run out are clear then the turkey is cooked, if they are still pink then let the turkey have another 15-20 minutes in the BBQ and then test again.

Weber Thermometer

Once the turkey is ready remove from the BBQ, tent in foil and let it rest for 30-60 minutes out of a draught.

Show us what your bird looks like by using the hash tag #BBQAllYearRound, we would love to see your masterpieces – especially if you use your BBQ!