Overview
By cooking your turkey indirectly, you can make the most of all the gorgeous fats and juices that drip from the Rotisserie as it turns. A Drip Pan filled with veg collects all that flavoursome drizzle, providing the base for a perfect turkey gravy. A pan of sausage meat stuffing will then take its place for the last section of the cook. Go for a slow-growing traditional breed of turkey that has lived a truly free-range life, offering dense meat, superior fat cover and a depth of flavour a million miles from the dry blandness of industrially reared birds.
Set up your EGG
Set up your EGG for indirect rotisserie cooking, with the Rotisserie ring in place and the motor unit plugged in. Load and light the EGG for rotisserie cooking. Once up to temperature, place the Multi-Level Grid upside down, with a Baking Stone on top.
Make sure the giblets are removed from the turkey, then pat the skin dry. Remove the top fork from the Rotisserie spit. Place the turkey on the spit, threading from the rear to the neck. Securely skewer the bird onto the bottom fork, making sure there are no loose limbs. Return the top fork to the spit and push it into the turkey. Make sure the bird is placed in the centre of the spit, allowing it to turn in the rotation grooves. Tighten the wing screws.
You can now add your mixture of herbs into the turkey’s cavities at each end of the bird. These will give the turkey a robust herby flavour when they burn.
Method
Roughly chop the vegetables for the gravy, add to the Drip Pan, half-fill it with water, then add the bay and rosemary. Place onto the Baking Stone.
Cover the turkey all over with oil. With EGG Mitts on, place the spit into the motor.
Turn on the motor and watch the bird rotate. After a full rotation, check that the turkey is secure, season evenly with salt as it turns, then close the Dome.
If the Drip Pan gets too dry, add a splash of water.
Combine the stuffing ingredients. Try not to overwork the sausage meat – we’re after a coarse texture. Refrigerate until needed.
After the first hour, turn the motor off and remove the turkey, still on its spit. Remove the Drip Pan and replace with the stuffing. Return the turkey to the EGG and turn the motor back on.
Cook the stuffing for 30-40 minutes. Remove and keep warm.
To crisp up the turkey skin, remove the Baking Stone so that you’re cooking direct.
Place the gravy Drip Pan on a hob over a high heat, add the flour, stir the vegetables and flour until the flour is absorbed into the veg. Add the port and reduce by half.
Add in the stock and bramble jelly, stir until combined. Reduce until you reach the desired thickness then strain through a fine sieve. Keep warm until serving.
For the turkey, you’re looking for an internal temperature of 63˚C in the breasts and 70˚C in the legs. Once this has been reached, remove the bird and leave it to rest. Add any of the resting juices to the gravy. Carve the turkey at the table. Reheat the stuffing and serve.
