Ziegler & Brown has some delicious and healthy recipes to cook your Ziggy BBQ.
- Prep Time:30 minutes (plus 24 hours marinating) Cooking Time:2 hours 30 minutes (plus 20 minutes resting)
- Cooking Time:N/A
- 1 x 3.5 kg turkey
- Duck fat, tallow, coconut oil or other good quality fat, melted
- 2 carrots, sliced lengthways
- 1 onion, sliced
- 4 garlic cloves, peeled
- 5 fresh bay leaves
- 1.25 litres (5 cups) chicken stock
- 2 tablespoons tapioca flour
- Marinade: 2 large handfuls of mint leaves 2 large handfuls of curly parsley leaves 2 large handfuls of coriander leaves 4 garlic cloves, peeled 240 ml lemon juice 250 ml (1 cup) white wine 200 g duck fat, melted 2 teaspoons ground cumin Salt and freshly ground black pepper
- Stuffing: 2 tablespoons duck fat, tallow, coconut oil or other good quality fat 1 onion, finely chopped 4 garlic confit cloves, minced 3 rashers of bacon, diced 4 tablespoons chopped curly parsley 3 tablespoons dukkah 450 g pork mince 1 teaspoon finely grated lemon zest
- To make the marinade, combine all the ingredients in a food processor and blend until smooth. Place the turkey in a large shallow dish, pat dry with paper towel and pour over the marinade, massaging it into the skin and inside the cavity. Cover with plastic wrap and refrigerate for 24 hours. Every few hours massage the marinade onto the bird.
- The next day, remove the turkey from the fridge and sit for 1 hour to reach room temperature. Preheat the BBQ to 240C.
- To make the stuffing, heat the fat in a saucepan over medium heat.
- Add the onion and cook for 5 minutes, or until soft. Crush the garlic confit and add to the pan, along with the bacon. Cook until just starting to colour (3–5 minutes). Remove from the heat and set aside to cool. Add the remaining ingredients and mix until combined.
- Fill the turkey cavity with the stuffing, cross the legs over and tie with kitchen string. Place in a large roasting tin and pour in any remaining excess marinade. Rub the turkey with some melted fat and season with salt and pepper. Add the carrot, onion, garlic and bay leaves, cover with foil and place in the oven. Reduce the BBQ to 180C and roast for about 2 hours, basting regularly. To brown the skin, remove the foil in the final 40 minutes. The turkey is cooked once the juices run clear when the inside of the thigh is pierced with a skewer. Cooking time may vary – it should take about 40 minutes per kilogram. Transfer the turkey to a platter, cover with foil and rest for 20 minutes.
- To make the gravy, place the chicken stock in a saucepan over medium heat and simmer until reduced by half (about 20 minutes). Skim the fat from the roasting tin and discard. Mix the tapioca flour with 3 tablespoons of water and add to the tin. Stir in the reduced stock and bring to the boil over medium heat, stirring occasionally. Reduce the heat to low and simmer until the sauce thickens. Strain into a jug. Carve the turkey and serve with the gravy.