Instructions

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.

All of our recipes are created by our expert chefs at the Weber Grill Academy. View more inspirational recipes or book a course at the Grill Academy now.