- 1 large turkey
- 500 g butter
- 4 rosemary sprigs
- Maldon salt, to taste
1. Prepare the Weber. While you’re waiting for the coals to burn down, prepare the turkey.
2. Gently lift the skin from the breast and generously rub 200 g butter under the skin. Add a few rosemary sprigs. Generously salt the skin.
3. The coals are ready when they turn grey and aren’t smoking anymore. Separate the coals and move to both sides of the Weber. Place a foil tray between the coals to catch the fat and juices from the turkey.
4. Place the turkey in the centre of the grid over the drip tray. Cover with the lid, ensuring the air vents are open. Roast for 11⁄2–2 hours. Melt the remaining butter with the remaining rosemary and baste the turkey every 15–20 minutes. Check after 11⁄2 hours and remove if cooked to keep the meat moist.
5. When cooked, transfer to a board, cover with foil and allow to rest for 15 minutes.