Well girls I just answered my own questions by checking out what Martha has to say (I figure the Kitchen Queen of the nation of Thanksgiving Turkey fans must know her bird!)
Turns out you should leave the turkey at room temp for 2 hours prior to cooking (obviously not in a hot house, for the reasons Lulu mentioned!) and you should not stuff ahead of time nor should you stuff it too tightly (otherwise it might not cook)
What's bizzare about one of the Martha recipes is that she soaks the turkey in salted water for 24 hours! I think I will stick to Maggie Beer's one - good old oven bag and in the webber
Ahh this will be my 5th year hosting Christmas - I do a very traditional spread with turkey, stuffings, glazed ham, veggies, home made pudding and custard etc...
Every year, I do the turkey in the Webber Kettle. I have huge success with this, and it is my preferred method for a number of reasons:
- Following the Webber Kettle instructions, you cannot go wrong - it even tells you how many coals to put on each side!
- The flavour is exceptional - smokey and rich.
- It takes even a very large turkey (enough for 20+ people)
- It means your oven is totally FREE for all the veggies etc!
- As it happens outside, it is the one thing you can easily deligate to a trusted family member or DH. My dad and DH normally take care of the turkey - I take it out of the fridge about 2 hours before cooking, stuffing it in the morning, and coating the bird with melted butter. Then DH and dad keep an eye on it for me.
We are always really happy with the results! Good luck!
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We're having Turkey @ our house in 2 weeks so I'll be doing a Martha Turkey on the BBQ
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