BBQ whole turkey with Spanish flavoured stuffing
A hooded barbecue takes the cook out of the kitchen and into the backyard where all the action is.
Carve up a classic slice of Christmas with this tasty turkey recipe complete with homemade gravy.
Preparation time 30 mins
Cooking time 3 hours
Serves 6 to 8
1 x 7kg whole fresh turkey
2 Tbsp olive oil
¹⁄³ cup plain flour
2 cups chicken stock
½ cup sherry
40g butter, roughly chopped
Extra 2 Tbsp olive oil
1 Spanish chorizo, finely chopped
1 large brown onion, finely chopped
3 garlic cloves, crushed
2 tsp smoked paprika
½ tsp saffron threads
Sea salt flakes
Freshly ground black pepper
8 cups white breadcrumbs
3 tsp dried thyme
1 lemon, juiced and rind finely grated
2 eggs, whisked
Preheat the barbecue medium heat, about 180°C. Line a large roasting pan with baking paper.
To make the stuffing put the butter and oil in a frying pan over a medium heat. When the butter has melted, add the chorizo, onion and garlic. Cook, stirring occasionally, for eight minutes or until the chorizo is golden and onion soft. Add the paprika, saffron, salt and pepper and cook for one minute. Leave to cool.
Put the chorizo mixture, breadcrumbs, thyme, lemon rind, quarter cup of juice and eggs in a bowl. Stir until combined.
Fill the front and large cavities of the turkey with stuffing. Secure the legs with kitchen twine and tuck the wings under the body. Put the turkey in the prepared roasting pan. Drizzle with the oil and season with sea salt flakes and freshly ground black pepper.
Roast the turkey with the hood down for three hours or until cooked through when tested in the thickest part of a thigh with a bamboo skewer.
If the juices run clear the turkey is cooked. If juices are pink, cook a bit longer. Transfer the turkey to a serving platter and cover to keep warm.
To make the gravy drain the pan juices, return a quarter cup to the roasting pan and put over a medium heat on the barbecue grill. Sprinkle over the flour, whisk to combine and continue whisking for three minutes or until mixture is golden. Slowly add the stock and sherry, whisk to combine and continue whisking until the mixture comes to the boil.
Reduce heat to low and simmer for three minutes or until gravy has thickened. Strain through a fine sieve, season and pour into a jug. Garnish the turkey with wilted thyme and serve with the gravy on the side.
The secret to a tasty and juicy bird is in the stuffing