<h1><br /></h1> <h1>Whole Grill-Roasted Turkey Tacos</h1> <p>&nbsp;</p> <p>Hi, I&rsquo;m David Neinstein from Barque Smokehouse in Toronto. I love to barbecue and a turkey is amazing on the grill. You just have to do a little prep the night before to get it ready.</p> <p>&nbsp;</p> <p>Add chicken stock and apple juice to a saucepan and bring up the heat. Once it boils, reduce it to a simmer and let it reduce by half. Let it cool and add some butter, mixing it well. Reserve half of that for tomorrow. With the other half we&rsquo;re going to inject it inside the turkey.</p> <p>&nbsp;</p> <p>Here&rsquo;s a tip: Take some cooking twine and soak it in water for about a half an hour, so it doesn&rsquo;t burn. Then take some rosemary, bunch it up and wrap the twine around it. Then attach it to your tongs to create a natural, flavourful basting brush. &nbsp;</p> <p>&nbsp;</p> <p>At least an hour before you&rsquo;re ready to cook the turkey, take it out of the fridge. Cover it with a layer of vegetable oil. Use your hands. Get it all over. Cover with black pepper and a layer of &nbsp;kosher salt.</p> <p>&nbsp;</p> <p>In the meantime, bring the reserved stock mixture to a boil, adding butter, garlic, and a beer. Now reduce that by half. This is your basting liquid.</p> <p>&nbsp;</p> <p>Now turn your grill into an oven. It&rsquo;s really easy. Turn one element to its lowest setting. Get the temperature to between 225 and 275 degrees Fahrenheit, 250 is the sweet spot.</p> <p>&nbsp;</p> <p>Place the turkey, back side down, on the side of the grill with no flame underneath it. This is called indirect cooking. Place a digital thermometer into the leg of the turkey, right next to the bone and make sure the remote receiver is on.</p> <p>&nbsp;</p> <p>Every 30 minutes or so, take your rosemary brush and your apple juice, stock and beer mixture and give the turkey a really good basting.</p> <p>&nbsp;</p> <p>Take the corn and put it on the part of the grill with heat underneath it. This is direct cooking. Cook them until the kernels begin to blacken, then rotate them a bit. &nbsp;Same with the lime halves. Keep them directly over the heat until they begin to caramelize&nbsp;</p> <p>&nbsp;</p> <p>Cook the Turkey until the thermometer reads 160 F, It should take about 3 hours. Then remove it from the grill, place it on a wooden cutting board and let it rest at least 20 minutes before carving.&nbsp;</p> <p>&nbsp;</p> <p>Let&rsquo;s make tacos. Carve the turkey. Anything you can&rsquo;t carve off there, rip it off with your hands, cut it into small strips and mix it with the other meat. Then take the skin, chop it up and mix it as well. If you have any basting liquid, add it and toss it all together.</p> <p>&nbsp;</p> <p>You&rsquo;ve got grilled limes, grilled corn and taco shells. It&rsquo;s time to eat.&nbsp;</p> <p>&nbsp;</p> <p>For more barbecues and meal ideas, visit CanadianTire.ca/barbecues.</p>