Roasted Turkey

For a truly memorable Australian Christmas feast, start with a high-quality turkey from a trusted source. These slow-grown birds offer exceptional flavour and are carefully prepared to ensure optimal safety and quality. Remarkably, when handled correctly, they can even be enjoyed slightly pink.

EGG Set Up	Recommended Charcoal	EGG Target Temperature	Cooking Time
Indirect	Canadian Maple	180°C	2-3 hours, or until you reach an internal temperature of 63˚C for the breasts and 72˚C for the legs

Equipment EGG Mitt BBQ Glove Disposable Aluminium Drip Trays ConvEGGtor Stainless Steel Grid Natural Canadian Maple Lump Charcoal

Ingredients 7kg Turkey Maldon sea salt Cracked black pepper Root vegetables (such as celery, red onion and carrot) 250g butter (optional)

Method

Load and light your EGG, set up for indirect cooking with the ConvEGGtor in place. Target temperature is 180˚C.

Pace your chopped veg in a Drip Pan to provide the aromatic base for a gravy.

Season your turkey with sea salt and cracked black pepper. Remove any giblets, and add them to the Drip Pan. Massage the bird all over with butter.

Place a Roasting Rack onto the Drip Pan. Cradle your turkey in the rack breast-side down to keep it moist and remove the need for regular basting.

Pour cold water over the vegetables and giblets. This will create the stock for your gravy and keep your turkey succulent.

When your target temperature of 180˚C has been reached, place the turkey into your EGG, positioned towards the back. Leave it to roast for 1 hour.

Burp your EGG and remove the Drip Pan. Pick the turkey up by the legs and carefully flip it over to sit breast-side up. Top up the stock with more water if needed. Return the Drip Pan to the EGG.

After a further 30 minutes, burp your EGG again. With a Quick Read Thermometer, take temperature readings at the deepest part of the breast and the thickest part of the leg. Continue to take regular temperature readings at 10-15 minute intervals.

Once the thickest part of the leg reaches an internal temperature of 63˚C, remove the turkey from the EGG and rest it on a wooden board, uncovered.

Strain your Drip Pan into a saucepan, forcing as much of the soft veg through a sieve as you can. Over a high heat, reduce the gravy to your preferred consistency. Season to taste.

While it’s resting, the bird’s internal temperature will continue to rise; you’re aiming for a final temperature of 63˚C in the breasts and 70˚C in the legs.

Once it’s there, you’re ready to carve. For maximum juiciness, completely remove the breast from the turkey and slice it against the grain.