BBQ Christmas Turkey with Gravy and Roast Potatoes

Want to cook the perfect Christmas turkey while still enjoying the great outdoors. We've got the perfect recipe that you can cook entirely on your barbecue.

Serves: 8–10

Ingredients:

• Turkey (5kg or less; a 3kg bird is ideal and cooks beautifully in 1?–2½ hours)
• Oil
• Plain flour
• 3 cups chicken stock
• Salt and black pepper

Method:

If using a gas barbecue, preheat to 180C. Brush turkey with oil, loosely wrap in foil and place in aluminium baking dish on rack in the centre of the barbecue. To keep the meat moist, brush it during cooking with stock, juices or butter, lifting the foil only to spoon over juices. 

Cover with barbecue lid and cook for 25 minutes per 1kg plus an extra 30 minutes. To ensure the outside isn’t burned while the inside remains raw, cook the bird slowly at a lower heat, with roasting hood down. Take cover off at the end to ensure skin is crispy.

If you’re including vegetables, add them to the barbecue 45 minutes before the turkey is cooked through. For roast potatoes, peel and halve them, then cook in boiling, salted water for 10 minutes. Drain and score with a fork, then add to pan for the last 30 minutes of roasting the turkey, turning several times while cooking. Continue to roast while the turkey is resting (at least 20 minutes).

For the gravy, pour off all but ? cup of juices from the pan. Add 2 tbsp of plain flour and stir over a low heat for five minutes until the flour browns. Remove from heat and gradually add 3 cups chicken stock (preferably homemade), stirring until smooth. Bring to the boil, stirring continuously. Season and simmer until thickened.