5 kg whole turkey
250 g unsalted butter, softened, chopped
2 tbsp Dijon mustard
8 cloves garlic, crushed
1 bunch flat-leaf parsley, finely chopped
½ bunch thyme, finely chopped
½ bunch sage, finely chopped
Finely grated zest and juice of 1 lemon
¼ cup extra virgin olive oil
Sea-salt flakes and freshly ground black pepper, to season
6 litres water
1 onion, chopped
2 sticks celery, chopped
2 bay leaves
4 whole cloves
2 cups dry white wine
2 tbsp cornflour
Extra ¼ cup water
Lemon leaves, to decorate
1 lemon cut into wedges, to serve
12 servings roasted fresh mixed vegetables to serve
- Using a sharp pair of scissors or kitchen shears, remove turkey backbone and set aside. Remove neck and any giblets and reserve with backbone.
- Put ½ of the butter with mustard, garlic, herbs, zest and juice in the bowl of a food processor and pulse until smooth. Using your fingers, make a pocket between turkey breast and skin, and between thighs and skin, then push in herb butter.
- Preheat lidded barbecue to medium. Set a wire rack over a roasting pan. Rub turkey all over with olive oil and season generously with salt and pepper. Arrange skin-side up on wire rack, then put in barbecue with outer burners set to medium and inner burners set to low. Cook with lid down, brushing from time to time with the remaining butter, for 2 hours or until skin is crisp and meat temperature reaches 72°C when tested at hip. Remove from barbecue and cover loosely with foil. Rest for 20 minutes.
- Meanwhile, put reserved turkey pieces in a large saucepan with water, then add onion, celery, bay leaves and cloves. Put over a high heat and bring to the boil. Reduce heat to medium and boil for 1 hour or until reduced to 500ml. Add wine and simmer until reduced to 750ml.
- Strain stock into a second large saucepan. Mix cornflour with extra water in a small bowl, then whisk into stock until smooth. Return to heat and simmer for 3-4 minutes or until thickened. Season with salt and pepper, then mix in any pan juices from turkey. Put turkey on a serving platter and decorate with lemon leaves. Serve with lemon wedges, roasted vegetables and gravy on the side.