General Roasting Tips

  • Stuffing does not have to be cooked inside the Turkey. It can be placed in the pan around the roast, or baked separately in foil or moulds. A shorter cooking time should be used for the stuffing.
  • Remember, glazes which contain sugar may burn easily. Brush on these glazes 20-30 minutes before the turkey is cooked.
  • If you cook poultry to eat later, refrigerate while hot.
  • An oven cooking bag will shorten cooking time.

  • The classic whole turkey in your Kettle BBQ – very cool

    • Your turkey can be cooking outside, while you do your last minute preparations in the cool of the kitchen.
    • When barbecuing a whole turkey, make sure the turkey fits into your barbecue with the lid closed. There should be at least 2.5cm of space between the turkey and the lid so that the hot air can circulate.
    • Use the indirect cooking method by placing the coals/briquettes on either side of the BBQ using a medium heat.
    • Allow 50 minutes of cooking time per kg of turkey.
    • Using your meat thermometer, ensure internal temperature of the turkey reaches 82ºC.