Share this recipe
- 1 x 4kg turkey
- 1 spanish onion, chopped
- 2 tablespoons fresh rosemary, chopped
- 125g pancetta, chopped
- 2 cups fresh breadcrumbs (we recommend Burgen Rye)
- 1 lemon, sliced
- sea salt & cracked pepper
- 5 spanish onions cut into small wedges
- 1 tablespoon butter
- 1 cup white wine
- 1/2 cup brandy
While your Heat Beads® Briquettes are ashing over, wash the turkey & then dry with kitchen towel.
Make the stuffing. Heat oil in medium sized fry pan & cook onion wedges for a couple of minutes. Add pancetta & cook until the pancetta begins to crisp. Add chopped rosemary & stir. Transfer to a bowl & allow to cool. Mix in the breadcrumbs.
It’s time to stuff. Loosen the skin around the breast & place a small amount of stuffing under the skin. Stuff the cavity with the remaining breadcrumb mixture and the lemon slices. You might need to tie the legs together with kitchen string once you’re done. Season the turkey and rub with butter. Scatter the chopped onion into your baking tray & then place the turkey on top.
Just before cooking, pour over the wine and the brandy.
Serve with gravy.
For tips on how to cook your turkey, click here.The Heat Beads® Christmas Turkey BBQ Recipe,
Rate this recipe
Watch Recipe Video
Persian Fish Seafood BBQ Recipe
Celebrity chef, author & restaurateur, Adrian Richardson, cooks his Persian Fish Seafood BBQ Recipe on highly rated TV show Good Chef Bad Chef.
BBQ Lamb Kofta Recipe
This BBQ Lamb Kofta recipe is taken from HEAT: The Way Forward is Good Food cookbook – an initiative of the charity HEAT which Australian Char is proud to be supporting.
Turkey Cooking Tips
Check out our tips on achieving a perfectly cooked turkey on the BBQ.
How to achieve the temperature you need?
The BBQ temperature is determined by the amount of Heat Beads® BBQ Briquettes burning inside. Here are the quantities to follow…