Roast Christmas Turkey with BBQ Gravy
Steps
Butter marinade instructions
Put the butter in a bowl and add the zest of 1 lemon, 8 tbsp chicken rub and 4 tbsp olive oil.
Press 3 garlic cloves and add them.
Finely chop the parsley and add it too, then mix everything together thoroughly.
Take the turkey and loosen the skin at the front and back (without removing it).
Shape 2 balls of butter about 4 cm across and push one under the skin on each side. Then gently massage it further under the skin.
Next, sprinkle 1 tbsp of chicken rub inside the turkey through the back cavity.
Halve 2 onions and 1 lemon and put those inside the turkey through the back cavity as well.
Take the bay leaves and tuck these under the skin too, at the back only.
Rub the rest of the butter mixture generously all over the turkey and place the turkey in a dish.
Cover with aluminium foil and refrigerate until the next day *
Set up the BBQ for indirect grilling (heat deflector) and bring it up to 230°C.
Temperature stable? Put the turkey (in the roasting tray) on the grate for about 10 minutes. Once the turkey has good colour, take the tray off the BBQ, close the air intake and let the temperature drop back to 150°C.
In the meantime you can spoon the juices and fat from the roasting tray over the turkey. Do this about 6 times.
At 150°C? Put the turkey (in the roasting tray) back on the grate and leave it for about 2 hours. Take it off once the core temperature of the breast reaches 72°C.
Let the turkey rest for an hour.
Pour the juices from the roasting tray into a pan over low heat. Add the chicken stock cubes.
Take the onions out of the turkey, cut them into large pieces and add them to the liquid.
Cut off the wing tips and the tail of the turkey and add them to the liquid.
Chop 3 tomatoes and stir them in.
Add a sprig of rosemary and thyme and fry briefly.
Add 300 ml of dry cider or white wine vinegar.
Take the potato masher and crush everything in the pan. Then reduce for 30 minutes. Getting too thick? Add a little water.
Crush the walnuts and put them in the dish you want to serve the gravy in.
Take a sieve (hold it over the dish of walnuts) and pour the contents of the pan into the sieve *. All the liquid in the dish? Give it a good stir.
Now you can carve the turkey and serve everything up — enjoy!