Turkey on the BBQ

orange BBQ turkeyThree fabulous recipes to check out this Christmas!

It’s all about the barbecue this Christmas as the traditional turkey makes a move from your indoor oven to the outdoor grill.

Roasting on the barbecue is easy and there is effortless clean up, so you can spend more time with your family and friends and less time with your dirty pans!

Try a Whole Turkey with apple and raisin stuffing for a twist on traditional preparation?  Looking for turkey with a citrus kick?  Orange flavoured Turkey Buffe with Cointreau gravy!  Turkey Breast Roast with basil butter and roast vegetables is another delicious option that prepares perfectly on your barbecue oven.

Many barbecues are available with roasting dishes that you can put straight onto the barbecue.  Vegetables can be cooked on the same dish as the turkey and roast both to create a delicious meal with a beautiful smokey-barbecued flavour.

Handy hints for a classic whole turkey in a Kettle BBQ

  • When barbecuing a whole turkey, make sure the turkey fits into your barbecue with the lid closed. There should be at least 2.5cm of space between the turkey and the lid so that the hot air can circulate.
  • Always heat the barbecue with the hood down until hot (usually about 10 minutes).
  • Use the indirect cooking method by placing the coals/briquettes on either side of the BBQ using a medium heat.
  • Allow 45-50 minutes of cooking time per kg of turkey.
  • Turkey should be fully cooked when the internal temperature reaches 82°C. We suggest using a meat thermometer in the deepest part of the turkey.
  • Refrain from opening the barbecue to check on progress.  This will mean heat and flavours escape and it lengthens the cooking time.
  • Allow meat to rest for at least 10 minutes prior to carving to relax the meat.

 

whole turkey with apple and raisin stuffing

Whole turkey with apple and raisin stuffing

Preparation time: 25 minutes
Cooking time: 3 hour 30 minutes 
Serves: 6-8

Ingredients:

1 no.5 Ingham whole turkey
40g butter
1 large brown onion, finely chopped
4 rindless rashers bacon, finely chopped (200g)
6 cups fresh white breadcrumbs (approx. 12 slices sandwich bread)
1 cup raisins
1 apple, peeled, core removed, finely diced
1/4 cup sage leaves, roughly chopped
1 egg, beaten
Salt and freshly ground black pepper
4 apples, halved lengthways
1 tablespoon olive oil
20g butter, melted
Cooked vegetables of choice, to serve


Method:

  1. Melt butter in a large non stick frying pan over medium heat. Add onion and bacon. Cook, stirring occasionally, for 4 minutes or until onion is soft. Remove from heat. Cool.
  2. Combine onion mixture, breadcrumbs, raisins, diced apple, sage, egg and salt and pepper in a large bowl. Fill upper and lower cavities of turkey with stuffing mixture. Tie legs together with kitchen twine and tuck wings under turkey.
  3. Place turkey onto a wire rack in a large roasting pan. Cook Inghams Turkey as per packet instructions in a barbecue oven.
  4. Place apple halves, olive oil and butter in a large bowl and toss until apples are coated with oil mixture. Place into a large shallow ovenproof dish. Add apples to barbecue for last hour of cooking turkey. Stand cooked turkey on a chopping board covered for 10 minutes before carving or serving on a large platter. If serving on a platter, place apples around the turkey and serve with vegetables of choice.

 

orange turkey buffe

Orange flavoured turkey buffe with cointreau gravy

Preparation time: 20 minutes
Cooking time: 2 hours 30 minutes
Serves 6-8

Ingredients:

1x Size 32 Inghams Whole Turkey Breast (buffe)
2 tablespoons orange marmalade
4 small Navel or Valencia oranges, cut into .5cm thick slices
1 tablespoon olive oil
1 tablespoon plain flour
50ml bottle Cointreau or Grand Marnier
1 ½ cups chicken stock
Stalks or bunches of bay leaves, to decorate
Vegetables of choice, to serve

Method:

  1. Prepare turkey buffe as per packet instructions. Place buffe onto a wire rack in a large roasting pan. Pour 2 cups of water into roasting pan.
  2. Place marmalade into a small microwave safe bowl and microwave on HIGH/100% for 20 seconds or until softened. Stir until smooth. Brush top and front of buffe with marmalade. Place 2 rows of orange slices along the top of buffe, overlapping slightly and securing with toothpicks. Press orange slices onto marmalade. Form lines across and down the front side of buffe. Cover buffe with large sheets of aluminium foil.
  3. Cook Inghams Whole Turkey Breast (buffe) as per packet instructions in a barbecue oven. Remove foil from turkey buffe. Brush orange slices with olive oil and cook for a further 30 minutes or until turkey is cooked through. Transfer to a large serving platter. Gently remove toothpicks and discard. Loosely cover turkey with foil to keep warm.
  4. Place roasting pan with juices over a high heat. Add flour to pan juices and whisk until well combined. Cook, stirring, until mixture comes to the boil. Remove roasting pan from heat and slowly add Cointreau and stock, whisking constantly until well combined. Return pan to heat and whisk until gravy comes to the boil and thickens. Reduce heat to low and simmer for 1 minute. Pour gravy through a sieve into a gravy boat. Serve turkey decorated with bay leaves, vegetables of choice and Cointreau gravy.

 

breast turkey roast with basil butter

Breast turkey roast with basil butter and roast vegetables


Preparation time: 20 minutes
Cooking time: 1 ½ hours
Serves 4-5

Ingredients:

1 kg Ingham Ready to Roast Breast Turkey (Traditional)
750g potatoes, peeled, cut into 5cm pieces
400g piece pumpkin, peeled, cut into 5cm pieces
1 small sweet potato, peeled, cut into pieces
1 tablespoon  olive oil
1 red capsicum, deseeded, cut into thick strips
1 green capsicum, deseeded, cut into thick strips

Basil butter
250g butter, softened
1 cup firmly packed basil leaves, roughly chopped
1 garlic clove, crushed
2 tablespoons finely grated parmesan
1 tablespoon toasted pine nuts

Method:

  1. Preheat a barbecue oven to 180°C. Prepare and cook Ingham Ready To Roast Turkey Breast as per packet instructions.
  2. Place potatoes, pumpkin and sweet potato into a roasting pan. Add oil to vegetables and toss until well coated. Place vegetables into barbecue oven and cook for 45 minutes. Add capsicum to vegetables and cook for a further 45 minutes.
  3. To make basil butter, place butter, basil leaves, garlic, parmesan and pine nuts into a small food processor. Process until a pale green butter forms. Transfer to a bowl. Cover and refrigerate until required.
  4. Once cooked, transfer turkey to a cutting board. Cover and stand for 10 minutes before slicing. Place turkey onto a large platter with roasted vegetables. Serve with basil butter.

 

 
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