- 1 x 3 - 5 kg turkey, thawed
- 3 T duck fat
- For the stuffing:
- 125 g bacon, chopped and fried
- 6 brown mushrooms, chopped and fried
- 2 pears, diced
- 1 red onion, chopped
- 2 cloves garlic, chopped
- 1 T ground cinnamon
- 2 t parsley, chopped
- 500 g pork sausage meat
- Sea salt and freshly ground black pepper, to taste
- For the cranberry butter:
- 200 g butter, softened
- 115 g cranberries, halved
- For the roast potatoes:
- 6 large potatoes, peeled, halved and parboiled
- 2 chillies, halved lengthways
- 6 cloves garlic
- 1 ClemenGold, peeled
- 2 t rosemary
- 1 cup duck fat
- 80 g Japanese Panko crumbs
- Salt, to taste
Preheat the oven to 190°C.
Combine all the ingredients for the stuffing, season, then use to stuff the turkey.
For the cranberry butter: mix the butter and cranberries together then carefully push the butter underneath the skin of the turkey, taking care not to tear it. Secure the legs with string.
Baste with a little duck fat then roast, covered, for 1 hour. Remove the foil after 1 hour, baste with the remaining duck fat and roast for a further 1 to 1½ hours, or until cooked through.
To make the roast potatoes, preheat the oven to 200°C.
Place the potatoes, chillies, garlic, ClemenGold peel and rosemary in a large roasting pan, drizzle with duck fat, sprinkle with Panko crumbs, season with salt and roast until golden and crisp. (Discover more recipes using duck fat here.
Do your turkey in the Weber instead.
Prepare the grill for indirect cooking over a medium heat. Pour 2 cups chicken stock into a heavy-duty roasting pan. Place the turkey, breast-side up, on a roasting rack and set it inside the pan.
Grill with the lid on, checking the turkey after the first hour – if any parts are getting too dark, wrap them in aluminium foil.
Check the turkey again after another hour – the turkey is done when the internal temperature reaches 70° in the thickest part of the thigh, around 2¼-3 hours.