Ingredients
- 1 Size 48 Ingham Whole Turkey
- 1 tablespoon oil
- 1 large brown onion, finely chopped
- 3 cups fresh white breadcrumbs
- 250g packet fruit and nut mix
- 200g large dried apricots
- 1 apple, peeled, core removed, grated
- 2 eggs, whisked
- Salt and pepper
- 1 .2kg desiree potatoes, peeled
- 2 tablespoons olive oil
- 2 bunches Dutch carrots, trimmed, peeled
- 4 zucchinis, trimmed
- 1⁄4 cup plain flour
- 1⁄3 cup cranberry jelly
Instructions
Preheat barbecue oven to medium low or 180ºC. Place a rack into a large roasting dish. Pour ½ cup water into roasting pan. Pat turkey dry inside and out with paper towel.
To make the stuffing, heat oil in a large non stick frying pan over medium heat. Add onion to frying pan and cook, stirring often for 3-4 minutes or until onion is soft. Transfer to a large bowl. When onion is cool, add breadcrumbs, fruit and nut mix, dried apricots, grated apple, eggs and salt and pepper. Stir until well combined.
Fill turkey cavities (neck and back) with stuffing mixture. Tuck turkey wings underneath turkey. Place into prepared roasting pan on rack. Secure turkey legs with kitchen twine. Loosely cover turkey with a large sheet of aluminium foil.
Place roasting pan into barbecue oven. Roast for 3 hours then check whether turkey is cooked by piercing with a skewer in the thickest part of the turkey. If juices run pink cook a little longer. The turkey may cook faster in a barbecue oven as it is harder to control the oven temperature.
Meanwhile, cut peeled potatoes in half lengthways. Using a small sharp knife, make small cuts across potatoes, taking care not to cut right through. Toss potatoes in a bowl with olive oil. Place potatoes into barbecue oven for the last hour of turkey cooking time. Cook until golden and crisp.
Place carrots into a large saucepan and cover with cold water. Bring to the boil, reduce heat and simmer for 10-15 minutes or until tender. Using a vegetable peeler, run peeler down the length of zucchinis forming ribbons. Add zucchini ribbons to carrots and cook for 1-2 minutes or until bright green and just tender. Drain vegetables, reserving liquid for gravy.
Remove turkey from roasting pan and stand on a chopping board, cover with foil to keep warm. Place roasting pan onto stove top over a medium heat. Add flour to pan juices and stir with a whisk until well combined Slowly add 2 cups of reserved vegetable stock, stirring contantly to avoid lumps. Add cranberry jelly and whisk until well combined and gravy comes to the boil. Reduce heat to low ans simmer for 3 minutes. Strain gravy through a sieve if necessary.
Serve cooked turkey with potatoes and a side of baby carrots, zucchini ribbons and cranberry gravy.
