Caroline McCann’s Holiday Turkey

IngredientsBig Green Egg Turkey

  • 1 Large turkey with giblets
  • 2 tablespoons each raisins, sultanas and dried cranberries
  • 1 tablespoon dried candied citrus peel
  • 2 peeled, cored and grated sweet apples
  • 3 tablespoons of your favourite chopped unsalted nuts (I like walnuts, almonds and pecan nuts which I then crush by placing in a bag and smashing with my rolling pin)
  • ½ cup of your favourite sherry (or for non-alcoholic version try fresh pressed orange juice)
  • 200g butter
  • 300g fatty chicken mince (ask your butcher to mince 4 deboned chicken leg quarters with the skin on) or fatty pork mince
  • 100g streaky bacon chopped into little lardons (or small bit sized cubes)
  • Salt & pepper to taste

Method:

  1. Set the EGG for indirect cooking and let it stabilise at 160◦C.
  2. In a bowl place the raisins, sultanas, dried cranberries, dried citrus fruit and sherry (or juice). Leave to soak for about 30 minutes.
  3. Add the grated apples, chopped nuts and then place mixture into your mince and mix thoroughly.
  4.  Add the streaky bacon lardons, 50g melted butter, 1 teaspoon salt, sprinkle of pepper and again mix thoroughly.
  5.  Take out the giblets from your turkey and rinse out cavity. This is always a good idea to ensure that there is no old blood which could taint the taste of your meat. Pat the inside dry and add your stuffing.
  6.  Pat dry the outside skin of the turkey as this helps crisp up the skin. Add the remainder of your chopped up streaky bacon to the remainder of your butter and lifting the skin of the turkey breast (from the large cavity opening) rub this mixture under the skin. Don’t worry if it isn’t perfectly evenly spread as it will spread a little more evenly as the butter melts. Sprinkle the outside of your turkey with a little salt. Remember that the bacon will add salt to the breast meat so don’t sprinkle too much on!
  7.  Place the giblets in the same roasting tray and put it into your BIG GREEN EGG when the temperature reaches 160◦C. Cook for 3 ½ to 4 hours (or until the juices run clear when you prick the thigh).
  8.  After cooking, let the turkey rest covered (preferably in your oven which should be turned off) while you make your gravy using the juices in your roasting you cooked the turkey in. Simply remove the giblets, add a cup of stock (or water or even a glass of sweet white wine) and bring the juices to the boil on your BIG GREEN EGG. Once boiling add a mixture of a 3 teaspoons cornflour mixed with a little cold water till it forms a runny paste, to your roasting pan. Keep stirring till your gravy thickens. Add a little salt and pepper to suit your taste.

BEST SERVED with all the trimmings followed by a little Christmas lie down!

Recipe courtesy of Caroline McCann of Braeside Meat Market, Johannesburg.

 

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