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Preparation time: 30 minutes
Cooking time: 150 minutes
A perfectly roasted turkey, infused with the fresh aromas of lemon and herbs and slowly cooked over hot coals for a succulent, tender finish.
Ingredients:
• 1 medium whole turkey
• 2 lemons
• 1 garlic bulb, halved horizontally
• A bunch each of rosemary, sage, and thyme
• 200g soft butter
• 1 cup butter, softened
• ¼ cup chicken soup base
• 1 cup butter, cut into cubes
• 2 tablespoons minced garlic, or to taste
• Sea salt and freshly ground black pepper to taste
Method:
1. Set your Kadai up for indirect cooking by placing the hot coals around the edges of the bowl.
2. Halve one of the lemons and stuff it into the turkey cavity along with the garlic and half of the herbs. Rub half of the butter generously over the turkey skin and season well with salt and pepper. Fill the Skillet with chicken stock and squeeze the juice of the remaining lemon over the turkey.
3. Place the turkey in the large Skillet and cover with the Kadai Lid. Cook for 2–3 hours, checking periodically but avoiding lifting the lid too often to maintain heat.
4. Finely chop the remaining herbs. Melt the rest of the butter and mix it with the herbs. Baste the turkey with this herby butter every 45 minutes, adding extra coals as needed to maintain a consistent temperature around 180–200°C.
5. To check for doneness, ensure the thickest part of the thigh reaches an internal temperature of 70°C using a digital probe. Remove the turkey to a platter and cover with foil, resting for 30–45 minutes before carving.
We used: Large Skillet, Kadai Lid
Recommended heat: Medium