Kitchen project Special turkey
If you fancy a change this Christmas (and don’t have a cavernous oven) why not be like Gill Meller and cook the festive bird on the barbecue? It’s even brined beforehand for maximum flavour and tenderness
RECIPE AND STYLING: GILL MELLER. PHOTOGRAPHS: ANDREW MONTGOMERY
“Sometimes I really want to cook something different for Christmas lunch. I keep threatening my family with fresh crab, chips and aioli – despite the occasion, there are few things I’d rather eat – but I’m always getting pushed back. There seems to be a deep sentimental attachment to turkey with my tribe, so each year I give in to the consensus. Secretly I’m fine with it, but it’s still nice to challenge our conventions… Barbecued turkey, anyone?”
The method may be unconventional but the results are succulent and full of flavour
WITH THANKS TO PIPERS FARM FOR SUPPLYING THE TURKEY PICTURED
Brined barbecued turkey with a rich gravy
Serves 12-14
Hands-on
time 45 min, plus cooling, 48 hours brining, drying and resting time
BBQ
time 2-2½ hours
Specialist
kit Food-grade plastic box or bucket that just fits the turkey (find one at Amazon or Lakeland); charcoal barbecue with a lid and temperature gauge (or use an oven thermometer); smoking wood chips or logs; chimney starter (see Know-how); digital thermometer
MAKE AHEAD
You need to start this recipe 2-3 days ahead for brining and drying.
KNOW HOW
You need to keep the turkey cool (5°C or below) while brining.