Recipes HONEY-BUTTER BASTED KETTLE BRAAI TURKEY WITH LEEK AND MUSHROOM STUFFING
HONEY-BUTTER BASTED KETTLE BRAAI TURKEY WITH LEEK AND MUSHROOM STUFFING
A high summer Christmas calls for a festive table – al fresco! So polish the crystal, buff the silver and set an OTT celebratory table under the trees. Then light a fire and pop on this honey-butter basted kettle braai turkey. It’s Christmas feasting, made easy.
- WHAT YOU WILL NEED -
- 3kg turkey
- FOR THE BASTING
- olive oil
- 100g salted butter
- Cape Herb & Spice SMOKY BBQ BRAAI
- eighth of a cup of runny honey
- FOR THE STUFFING
- FOR THE STUFFING
- 6 leeks, white parts only, finely sliced
- 2 Tbsp olive oil
- 250g punnet of button mushrooms, sliced
- 2 plump cloves garlic, finely minced
- large handful of flatleaf Italian parsley (a 20g punnet)
- 2 cups cooked brown rice (or other starch of your choice like quinoa, cous-cous, barley or spelt)
- METHOD -
Start off by frying the leeks in the olive oil until they start to soften. Then add the mushrooms and fry them until they are cooked. Add the garlic and fry for a further minute. Remove from heat and stir in the parsley and brown rice (or other starch of choice).
Remove the turkey from its packaging and use paper towel to pat it dry all over. Fill the cavity with stuffing. Brush the turkey with olive oil and dust it very generously with our Cape Herb & Spice Smoky BBQ Braai Seasoning.
Prepare your kettle braai for the indirect cooking method by packing the two coal baskets with charcoal or briquettes and place them opposite each other on either side of the braai grid. Light them and once your charcoal is burning white, it’s time for the turkey to go on.
Nestle a foil tray on the bottom grid between the two charcoal baskets to catch the cooking juices (it forms the basis for a great gravy!). Place the top braai grid on and pop the turkey in the middle so it has a charcoal basket on either side and does not sit directly over the charcoal. Pop the lid on and walk away for half an hour. Melt together the butter and honey. After half an hour you can start basting the turkey with the honey-butter baste. Do so repeatedly for the remainder of the cooking time.
The best way to check whether the turkey is cooked through is to use a meat thermometer. The internal temperature of the breast should be 74 ˚C.
Recipe concept & photography by Lizet Hartley.
Lizet Hartley is a freelance stills and reel food stylist, food photographer and recipe developer. In her spare time she – rather predictably – cooks. Get more of her recipes on her blog at http://www.melkkos-merlot.co.za
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