Would Thanksgiving and the festive season be complete without a selection of amazing food?

Over the coming month, we’ve convinced Head Chef Steven to share his go-to recipes for Thanksgiving and the festive season. Starting with the classic…

BBQ Whole Turkey
by Chef, Steven Paterson

Ingredients

• 1 turkey (14lbs or 6kg approximately)
• 1 apple
• 2 lemons
• 2 bulbs garlic, peeled and roughly chopped
• 8 tbsp spice or herb mix
• Salt and pepper
• Olive oil or butter

Brine

• 3 cups apple cider vinegar
• 2 cups soft brown sugar
• 1 cup salt
• 2 bulb garlic, crushed
• 2 oranges, roughly chopped
• 2 tbsp peppercorns
• 6 sprigs thyme
• 2 tbsp toasted cumin seeds, ground
• Water (enough to cover turkey)

Method

Place your turkey into the brine and refrigerate for 24 hours.

Remove from the brine and wash well to ensure all the salt is removed. Dry with some kitchen paper and return to the fridge uncovered to allow the skin to dry.

When ready to cook, rub the whole turkey with a little oil or soft butter then generously cover with your favorite spice/herb mix — I like chopped rosemary/thyme and garlic powder but a good Texan rub works well. Stuff the turkey with the apple, lemon, and garlic.

To cook, I use a BBQ that has indirect-cooking capabilities. Heat your BBQ to around 165℃ (330 Fahrenheit), then place the turkey in the BBQ. Use the juices in the drip to baste the turkey while it’s cooking and cook until the core temperature reaches 165℃. Allow to rest under some tin foil for at least 30 minutes.