- 1 [5 to 8-pound / 2.3 to 3.7-kg] ready to cook fryer-roaster turkey
- Salt and pepper, to taste
- 1 teaspoon [5 mL] sage
- 1 teaspoon [5 mL] crushed dried rosemary leaves
- Celery leaves from 1 bunch
- 1 coarsely chopped cored apple
- 1 coarsely chopped onion
- 60 g [1/4 cup] butter or margarine, melted
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- Rub cavity of turkey with salt and pepper.
- Mix together sage, crushed dried rosemary leaves and celery leaves.
- Transfer mixture into cavity reserving a small amount to press under the skin if desired, then add chopped apple and onion.
- If desired, loosen part of the skin over the breast of the bird and press a small amount herbs under the skin.
- Return legs to tucked position or tie legs and tail together securely.
- Secure skin over neck cavity with a skewer.
- Mount turkey on barbecue spit.
- Brush turkey with a little of melted butter or margarine.
- Attach spit to the rotisserie and barbecue turkey until done, for approximately 3 hours, brushing turkey often with remaining melted butter or margarine while roasting.
- Remove and discard celery leaves mixture, before carving.
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