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the Ingredients
Special Equipment
- Deluxe Barbecue Rack
- Large Drip Pan
- Butchers String
Instructions
- First remove the turkey from the refrigerator two hours before roasting. Place bird on your roasting rack. This helps to take the chill out of it.
- Soften butter in a bowl. Add rosemary, cranberries, and cinnamon. Once well combined, roll into a log. Wrap butter in clingfilm and leave to harden in the fridge for 15 minutes.
- Loosen the skin above the turkey breast meat.
- Cut the log of butter into discs. Slide the discs under the skin that you have previously loosened.
- Place the fresh rosemary, clementines, and garlic inside the cavity of the turkey.
- Tie the legs together securely using butcher twine.
- Finally, season with olive oil sea salt and black pepper.
- Prepare the barbecue for indirect heat, approx. 170°C. If using a 57cm charcoal barbecue you will need 1/2 chimney starter of lit Weber® briquettes.
- Place a Weber Drip Pan indirect underneath the Deluxe Poultry Roaster. This will collect the meat juices for a splendid gravy.
- Roast the turkey for 3-3 1/2 hours or until the core internal meat has reached 75°C.
- Let the turkey rest for at least 30 minutes before carving.
In the Kitchen:
At the Barbecue:
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