Peru na churrasqueira Weber Kettle

Ingredientes

• 1 whole turkey (10-13 lbs), thawed
• 6 tablespoons kosher salt
• Zest from 1 lemon
• 2 sprigs fresh rosemary
• Charcoal briquettes (about a chimney full)
• A handful of apple, hickory, or pecan wood chunks
• An aluminum roasting pan

Modo de preparo

1. 1

   Dry Brine: Based on Russ Parsons' recipe. Cut the rosemary leaves and mix with lemon zest and salt. Rub all over the turkey for an even coat, seal it in a leak-proof bag, and refrigerate three days, massaging daily and moving the liquids around.

2. 2

   Dry & Rest: A few hours before cooking, remove the bird, pat it dry with paper towels, and let the skin dry. Bring it to room temperature one hour before it goes on the grill.

3. 3

   Set Up the Grill: One chimney of briquettes should do it. Place an aluminum pan of water at the charcoal level, pour lit briquettes on both sides, and add apple, pecan, or hickory chunks on the coals. Lid on, vents open, and let it warm up.

4. 4

   Cook: Set the turkey over the water pan and cover. Grill 30 minutes, then close the vents. Probe the thickest part of the thigh (avoid the bone) and cook until it reads 165°F.

5. 5

   Rest & Carve: Rest 15-20 minutes before carving. The skin should be golden and crisp, the meat juicy throughout.