A festive centrepiece with rich flavour and subtle smoke
IN THE KITCHEN:
Bring to Room Temperature:
Remove the turkey from the fridge 2 hours before roasting to take the chill off and promote even cooking. Place it on a roasting rack.
Make the Flavoured Butter:
In a bowl, mix softened butter with rosemary, cranberries, and cinnamon. Roll into a log using cling film and chill for 15 minutes in the fridge to firm up.
Butter Under the Skin:
Carefully loosen the skin over the turkey breast using your fingers.
Slice the chilled butter into discs and slide them gently under the skin.
Fill the Cavity:
Stuff the turkey with the halved clementines, garlic, and rosemary or bay.
Truss & Season:
Tie the turkey legs together securely using butcher’s string.
Rub the skin all over with olive oil, then season with sea salt and cracked black pepper.
AT THE BARBECUE:
Set Up for Indirect Cooking:
Prepare the BBQ for indirect heat at 170 °C.
If using a 57 cm charcoal barbecue, light ½ Weber® Rapidfire Chimney Starter of briquettes.
Place Drip Pan: Position a large Weber drip pan under the area where the turkey will sit. This catches the juices—ideal for making rich gravy.
Roast the Turkey: Place the turkey on a deluxe roasting rack above the drip pan.
Roast for 3 to 3½ hours, or until the core temperature reaches 75 °C in the thickest part of the meat.
Rest Before Carving: Transfer the turkey to a carving board and let it rest, loosely covered with foil, for at least 30 minutes before carving.
Co potřebujete?
Doporučené nástroje
Co potřebujete?
Doporučené nástroje
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