09.12.24
A golden, smoky turkey roast cooked low and slow over charcoal.
This barbecue roast turkey combines the best of open-fire cooking with the comfort of a traditional roast. Infused with lemon, garlic, and fresh herbs, the turkey is slow-cooked over glowing coals until the skin turns crisp and golden, while the meat stays tender and full of flavour. Whether you’re preparing a BBQ roast dinner or trying roast turkey on the BBQ for the first time, this recipe delivers a showstopping centrepiece with all the rich, smoky depth of live-fire cooking.
Kadai Lid Barbecuing
Method
PREP THE FIRE
Set up your Kadai for indirect cooking by arranging hot coals around the edges of the bowl. This ensures steady, even heat for your BBQ roast turkey.
PREPARE THE TURKEY
Halve one lemon and place it inside the turkey cavity along with the garlic and half of the herbs. Rub half the butter over the skin and season generously with salt and pepper.
BUILD THE BASE
Fill a Large Skillet with chicken stock and squeeze over the juice of the remaining lemon. Place the turkey into the skillet and cover with the Kadai Lid.
COOK SLOWLY
Roast the turkey for 2–3 hours, maintaining a temperature of around 180–200°C. Avoid lifting the lid too often to preserve heat and smoky flavour.
BASTE WITH HERBY BUTTER
Finely chop the remaining herbs and mix with the melted butter. Every 45 minutes, baste the turkey generously and add more coals if needed to keep a consistent temperature.
CHECK FOR DONENESS
When the thickest part of the thigh reaches 70°C, remove the turkey and rest it on a platter, covered loosely with foil, for 30–45 minutes before carving.
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BBQ Skillets
Regular price £69Regular priceUnit price per£0Sale price £69
