Braaied Orange & Sage Turkey
PicknPay - Nov 13th, 14:27
Cook the turkey on the coals for a more social, South African festive feast.
1 turkey, 3 kg
1 dash salt and milled pepper
1 handful sage leaves, roughly chopped
125 grams PnP butter, softened
5 cloves PnP garlic, peeled
Remove giblets from turkey cavity. Rinse and pat dry.
Season cavity with salt and milled pepper.
Zest oranges and halve. Stir zest, sage, butter and one crushed garlic clove together in a bowl.
Loosen skin over turkey breast and spread flavoured butter under skin.
Stuff 3 orange halves and 4 garlic cloves into cavity.
Prepare medium coals in a Weber.
Place turkey, breast-side up, on the grid.
Add remaining oranges cut-side down on the grid and grill until caramelised. Set aside.
Cover turkey and braai over medium coals for two and a half hours, turning frequently to prevent skin from burning. (To test whether the turkey is cooked through, make a cut in the thickest
part of the thigh – if it’s cooked, the meat juices will run clear).
Baste with any meat juices.
Remove from heat and rest for 30 minutes.
Slice and serve with grilled oranges. Click here for more PnP recipes
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