android apple arrow cart-big-outline cart-full check chef-hat circle-medium circle-small clock download download enlarge facebook instagram magnifier menu-arrow-down pointer printer share star twitter user-simple youtube

Serves: 10

Christmas Turkey

  • Prep Time

    40 min.

  • Cooking Time

    4 h

  • Method

    Indirect

  • Prep Time

    40 min.

  • Cooking Time

    4 h

  • Method

    Indirect

Ingredients

Christmas  Goose Low 346X318
  • 5 kg turkey
  • 200g sour cream
  • 50ml white wine
  • 3 eggs
  • 10 slices fruit loaf
  • 1 tsp dried sage
  • 1 tsp nutmeg
  • 2 tbsp melted butter
  • 100g chestnuts, peeled and chopped
  • Salt and pepper
  • Kitchen string
  • Rub
  • 1 tsp ground black pepper
  • 35g sea salt
  • 25g brown sugar
  • 15g sweet pepper
  • 15g mixed herbs

Instructions

    Dish up this mouth-wateringly succulent roast turkey this Christmas.

    In the kitchen:
    • Prepare the stuffing, by cutting the fruit loaf into approx. 1 cm thick cubes. Beat the eggs then add salt, pepper, nutmeg and sage. Add the sour cream and mix. Stir in the fruit loaf and chestnuts and let the mixture rest for 30 minutes.
    • Secure the wings to the body with the string and season the inside and outside with the rub.
    • Stuff the turkey with the prepared filling and then securely tie with the string.
    • Fix the turkey on the rotisserie and position it onto the barbecue so that the turkey is above the drip pan.
    At the barbecue:
    • Prepare barbecue for indirect heat, approx. 140°C to 160°C.
    • Roast the turkey over indirect heat with the lid closed for approx. 4 hours until a core temperature of 75°C is reached. When the turkey is done, let it rest for 10 minutes.

    Tip: To collect the juices and fat, take a drip pan, half fill it with water, and place it either on the Flavorizer™ bars if you have a gas barbecue or on the coal grate for a charcoal barbecue.

Ingredients
Instructions

What do you need?

Recommended Tools