For several years now I've cooked our turkeys on my charcoal BBQ. I would cook whole birds on Christmas Day because as the skin cools it wrinkles and doesn't look so good. This turkey crown though will cut better when it is cold.
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The wireless thermometer means that I don't have to worry about whether the turkey is properly cooked. Once the correct temperature is reached the meat is done.
It also means that I don't have to keep opening the barbecue to check progress. Each time you open the hood it lets the hot air out.
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The chimney starter lights the charcoal quickly and evenly.
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Placing the charcoal in baskets each side with a drip tray in the middle means the BBQ cooks like an oven. Without direct heat underneath, the meat doesn't burn.
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Ready to start cooking. The temperature probe is in the middle of the meat.
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Adding more charcoal after about an hour by lifting the hinged grate sides.
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Done to perfection! The final temperature in the middle was 82 degrees centigrade.
PS Don't try this on a Spanish style chimmnea BBQ otherwise your turkey will have burnt bottom!
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