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Kettle-style barbecued turkey
Kettle-style barbecued turkey
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Prep Time:
30 minutes
Cook Time:
150 minutes
Total Time:
180 minutes
Revamp Christmas turkey with a kettle-style barbecue twist for a deliciously modern dish.
Ingredients:
  • 4kg Brand whole fresh turkey, RSPCA approved
  • 40g cold butter, in 2 slices
  • 2 onions, roughly chopped
  • Extra herbs, to garnish
  • 36.40 gm olive oil
  • 1 small onion, finely chopped
  • 500.00 ml fresh breadcrumbs
  • 82.50 ml toasted slivered almonds
  • 82.50 ml craisins
  • 20.00 ml finely grated lemon zest
  • 1 tsp finely chopped rosemary
  • 1 tsp chopped thyme
Instructions:
  • Get your kettle-style barbecue ready for cooking using the indirect heat method. Wait for approximately 30 minutes until the briquettes turn ash white and are ready for cooking.
  • Start by heating some oil in a frying pan over medium heat. Cook the onion for 5 minutes until it's soft and lightly golden. Transfer the cooked onion to a large bowl to cool slightly. Then, add the rest of the ingredients and season well.
  • Clean and dry the turkey. Tuck wing tips underneath. Carefully slide butter under the skin. Fill cavity with stuffing and tie legs with kitchen string. Chop onions and layer them in a double foil tray. Add 1 cup of water and place the turkey on top. Loosely cover with oiled foil.
  • Preheat grill with the rack in place and a roasting tray on top. Cover with the lid and keep all vents open. Grill for 1½ hours. Uncover, remove foil, and continue grilling for another hour, or until juices run clear when a skewer is inserted in the thickest part of the turkey thigh. Using oven mitts, carefully take the turkey out of the grill and let it rest for 15 minutes before carving.

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