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the Ingredients
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Instructions
Christmas isn’t complete without a golden, juicy turkey on the table. This juicy, amber-coloured turkey imbued with wood smoke is a perfect dish for the colder season. If the bird darkens too quickly, loosely cover with foil, then remove the foil in the final minutes of cooking. Gather your friend and family and time will fly around this bird.
In the kitchen:
- In a saucepan over a high heat, combine the juice, sugar and salt, and bring to the boil, stirring to dissolve the sugar and salt. Cook for 1 minute, remove from the heat and skim off the foam. Leave to cool to room temperature.
- In a 20-litre food-grade plastic bucket or other large container, combine the water, oranges, ginger, cloves, bay leaves and garlic. Add the apple juice mixture and stir well. Remove the neck and giblets from the cavity of the turkey and reserve for another use, then remove and discard any fat from the cavity. Submerge the turkey in the brine, topping it with a heavy weight if needed to keep it completely immersed. Refrigerate for 24 hours.
- Soak 4 large handfuls hickory chips in water for at least 30 minutes. Prepare the barbecue for indirect cooking over medium–low heat (180°C).
- Set a roasting rack in a large, heavy-gauge disposable roasting tray. Remove the turkey from the brine and discard the brine. Pat the turkey dry with kitchen paper. Tie the legs together with kitchen string. Brush the turkey all over with oil and place it on the roasting rack.
- Brush the cooking grates clean. Drain 2 handfuls of the wood chips, add to the charcoal or the smoker box of a gas barbecue, and close the lid. When smoke appears, place the tray with the turkey on the cooking grates and cook over roasting/indirect medium–low heat, with the lid closed. When the wings are golden brown, after about 40 minutes, wrap them with foil to prevent them from burning. Brush the rest of the turkey with more oil. If using a charcoal barbecue, replenish the charcoal as needed to maintain a steady temperature of 180°C. When the turkey breasts are golden brown, after about 1 hour, cover the turkey with foil to prevent the skin from overbrowning. Drain the remaining wood chips, add to the charcoal or the smoker box and close the lid. Cook the turkey for 12–14 minutes per 500 g until the internal temperature of the thickest part of the thighs away from bone is about 74°C.
- Transfer the turkey to a carving board, cover loosely with foil and leave to rest for 20 minutes before carving. Use the dripping to make gravy.
- In a saucepan over a high heat, combine the juice, sugar and salt, and bring to the boil, stirring to dissolve the sugar and salt. Cook for 1 minute, remove from the heat and skim off the foam. Leave to cool to room temperature.
- In a 20-litre food-grade plastic bucket or other large container, combine the water, oranges, ginger, cloves, bay leaves and garlic. Add the apple juice mixture and stir well. Remove the neck and giblets from the cavity of the turkey and reserve for another use, then remove and discard any fat from the cavity. Submerge the turkey in the brine, topping it with a heavy weight if needed to keep it completely immersed. Refrigerate for 24 hours.
- Soak 4 large handfuls hickory chips in water for at least 30 minutes. Prepare the barbecue for indirect cooking over medium–low heat (180°C).
- Set a roasting rack in a large, heavy-gauge disposable roasting tray. Remove the turkey from the brine and discard the brine. Pat the turkey dry with kitchen paper. Tie the legs together with kitchen string. Brush the turkey all over with oil and place it on the roasting rack.
- Brush the cooking grates clean. Drain 2 handfuls of the wood chips, add to the charcoal or the smoker box of a gas barbecue, and close the lid. When smoke appears, place the tray with the turkey on the cooking grates and cook over roasting/indirect medium–low heat, with the lid closed. When the wings are golden brown, after about 40 minutes, wrap them with foil to prevent them from burning. Brush the rest of the turkey with more oil. If using a charcoal barbecue, replenish the charcoal as needed to maintain a steady temperature of 180°C. When the turkey breasts are golden brown, after about 1 hour, cover the turkey with foil to prevent the skin from overbrowning. Drain the remaining wood chips, add to the charcoal or the smoker box and close the lid.
- Cook the turkey for 12–14 minutes per 500 g until the internal temperature of the thickest part of the thighs away from bone is about 74°C.
- Transfer the turkey to a carving board, cover loosely with foil and leave to rest for 20 minutes before carving. Use the dripping to make gravy.
In the kitchen:
At the barbecue:
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