- 8 medium garlic cloves, finely chopped
- 2 cups lightly packed Italian parsley leaves, finely chopped
- Freshly ground pepper
- 2 teaspoons prepared chili powder
- Zest of 2 oranges
- 1 stick unsalted butter, softened
- 1 turkey, 5kg to 6kg, fresh or defrosted
- 2 to 4 cups reduced-sodium chicken stock
- 1 large onion, roughly chopped
- 1 large carrot, roughly chopped
GRAVY(makes about 3 cups)
- 6 tablespoons collected fat (use melted butter if necessary)
- 6 tablespoons all-purpose flour
- 4 cups reduced-sodium chicken stock and pan juices
- 1/2 cup dry white wine
- 2 tablespoons finely chopped fresh parsley
- In a small bowl, combine the garlic, parsley, 1 tablespoon of kosher salt, 2 teaspoons of pepper, the chili powder, orange zest (reserve the oranges), and butter. Remove the neck and giblets from the turkey cavity and reserve for another use. If your turkey has a metal or plastic trussing clamp, leave it in place. Starting from the neck end of the turkey, carefully separate the skin from the breast meat with your fingers. Push about half of the butter mixture onto the breast meat under the skin and spread it out evenly. Use the other half of the butter mixture to evenly cover the top and sides of the turkey. Generously season with salt and pepper. Quarter the oranges and place the sections into the cavity of the turkey.
- Put 2 cups of the chicken stock, the onion, and carrot inside a heavy-duty roasting pan. Place the turkey, breast side up, on a roasting rack, and set inside the pan. Grill over indirect medium heat (180°C to 230°C), with the lid closed as much as possible. Check the turkey after the first hour. If any parts are getting too dark, wrap them tightly with aluminum foil. If the pan looks dry, add the remaining 2 cups of chicken stock so the pan drippings don’t burn. Check the turkey again after another hour. Cover any dark areas with foil. The turkey is done when the internal temperature reaches 75°C in the breast and 80°C in the thickest part of the thigh, about 2-1/4 to 3 hours. Transfer the turkey to a cutting board and let rest for 20 to 30 minutes before carving. It will remain warm for 45 minutes.
- Meanwhile make the gravy: Pour the juices from the roasting pan into a heatproof glass bowl or measuring cup, leaving any browned bits in the bottom of the roasting pan. Let stand for 3 to 5 minutes while the clear yellow fat rises to the top of the juices. Skim off the fat and put it in a small bowl. If necessary, add enough melted butter to total 6 tablespoons of fat. Place the roasting pan on a side burner or two stovetop burners set to medium heat. Add the fat to the pan, sprinkle the flour into the pan, and cook, stirring occasionally with a wooden spoon, until it turns dark brown, 1 to 2 minutes. Whisk in the stock and reserved juices (4 cups total) plus the wine, scraping the browned bits from the bottom of the pan. Simmer for about 5 minutes, whisking occasionally. If the gravy seems to thin, simmer it longer until it is as thick as you as you like. If it seems too thick, add more stock. Season with salt and pepper. Strain the gravy. Add the parsley. Carve the turkey and serve warm with the gravy.
Prep time: 30 minutes
Grilling time: 2-1/4 to 3 hours
Serves: 11 to 13