Turkey cooks beautifully over a slow barbecue, creating a moist and succulent bird.
By removing the ribs and breast bones from the bird it allows it to cook evenly so that
the breast isn't dry and chewy, it also means a third of the cooking time.
4-5kg Turkey, spatchcocked (see below), you may leave it whole prepared for
roasting but you will need to increase the cooking time and turn it half way through
cooking or simply bone a turkey crown (breast only)
5 tbsp. Olive oil
1 tbsp dried mixed herbs
maldon salt and freshly ground black pepper
Gravy
1 litre turkey stock (see below)
375ml dry white wine
To Serve
Gravy
Cranberry and Port Sauce
Chestnut and Sage Sausage Stuffing Balls
Barbecued New Potatoes in Pesto Oil
Rocket Salad
Method
Herb and Citrus Butter: Mix the butter with the, garlic, herbs,
orange zest and a tablespoon of the juice in a bowl until well combined.
To Prepare Turkey: Prepare the barbecue to a moderate-high heat.
Remove the wish bone from the turkey by running your knife around it and pulling it
out (optional). Loosen the skin between it and the breast and starting from the neck
end, gently push the herb and citrus butter between the skin and breast. Mix the
oil, dried herbs and seasoning in a bowl. Season the turkey with plenty of salt and
pepper and rub the herb oil over the turkey generously. Pour any remaining oil or a
bit extra over a large roasting tray or oven proof tray (so that it is well coated).
Place the turkey breast side down on the tray.
To Barbecue: Place the turkey in the tray on the preheated
barbecue. Place the cover over and leave it to cook Cook the for 40 minutes then
baste it, add more coal to the barbecue if necessary and leave it to cook for a
further 30-40 minutes. Baste the turkey again adding a little more orange juice,
water and olive oil if it is becoming dry. The barbecue should be at a low-moderate
heat add more coal if necessary but make sure the heat isn't too hot. Cook for a
further 1 hour and thirty minutes to 2 hours, basting the turkey regularly with the
pan juices. To check that the turkey is cooked spike it in the thickest part of the
meat with a fork and the juices should run clear. Remove the turkey from the
barbecue and roasting tin or tray. Place it on a serving tray cover it with foil and
place it in a warm lace for 10 -20 minutes before serving.
Gravy: Place the turkey stock and wine in saucepan and bring it to
the boil. Reduce it to a strong simmer and leave it to reduce until you have a
pourable sauce that just coats the back of a spoon. Keep warm until ready to
serve.
To Serve: Serve the Turkey with all the above trimmings, giving
everyone a little dark meat (leg meat), white meat and stuffing.
Turkey Stock: Rinse turkey giblets and place them in a saucepan
with any turkey bones (if you have any) carrot slices, celery, bay leaf, 4
peppercorns, 1 onion, garlic clove, handful of parsley and 500ml of water. Bring it
to the boil and remove the scum that rises to the top, then reduce the heat and
leave to simmer for 1-3 hours. Remove the stock from the heat and strain it. Cool
the stock and refrigerate in a covered container until ready to use. You can prepare
the stock in advance or while you are cooking the turkey.