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BBQ Roast Turkey

Thu, 14 November 2019

BBQ Roast Turkey

ROAST TURKEY

SERVES: 6-8 DIFFICULTY
LEVEL: Medium

INGREDIENTS

5 kg whole free range Turkey
50 g butter
10 g fresh rosemary
10 g fresh thyme
1 lemon

For the glaze
200ml honey whiskey
2 tsp cider vinegar
3 tablespoons honey
2-tablespoon soy sauce
4 tsp sea salt sea salt & freshly ground
black pepper

METHOD

First, prepare the seasoned butter. Finely chop the rosemary & thyme, then combine with the butter.
Halve the lemon and zest one half into the butter.
Reserve both halves for later. Season the butter liberally with salt and pepper then combine all of the ingredients with a fork.
Using your fingers, carefully create spaces between the skin and breast meat on both sides of the turkey. Feed the herb butter into the space you have created and place the lemon halves into the cavity of the turkey.
Finally, lightly oil the exterior of the turkey and liberally season with sea salt and ground black pepper before placing onto the Deluxe Barbecue Rack.
Next, make the whiskey glaze. Reduce all the ingredients by one third. This should take around 4- minuets allow the glaze to cool and thicken


AT THE BARBECUE

Prepare the barbecue for indirect heat, around 200°C. If using a 57 cm charcoal barbecue, you will need ½ a chimney starter of lit Weber briquettes.
If roasting on a charcoal barbecue, position the drip pan on the charcoal grate with the coals on either side. This will collect all the juices from the meat.
Replace the cooking grate, place the Deluxe Barbecue Rack on the grate, over the drip pan, and close the lid. If you are roasting on a gas barbecue, position the drip pan directly on the cooking grate in the area of indirect heat.
Then place the Deluxe Barbecue Rack directly on top of the drip pan and close the lid. Roast the turkey for 2½ - 3 hours or until the core temperature of the meat has reached 75ºC. You can check this with a Weber Instant-Read or iGrill Thermometer.
Remove the meat, cover in foil and rest for around 30 minutes before carving. Use the meat juices to create a gravy and serve with the turkey.

 

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