Roast Turkey, Corn Flour Bread Stuffing [or convection]
Comments:	Preparation time : 40 minutes. Here are two different ways to barbecue a turkey. Whether it is barbecued one way or the other, we must remove all racks, stay-warm and cooking racks, before preheating the barbecue. Also arrange a pan already half-filled to taste with white wine, cranberry juice or water over vaporising holes, centered underneath the turkey to collect all drippings. As barbecue spit is electrically operated, it should never be used when raining, or snowing.
Servings:	12
Ingredients	Preparation
1 [15-pound / 6.8-kg] turkey Any desired juice or water, for convection cooking Corn Flour Stuffing 1 1/3 cups [185 g] all-purpose flour 2/3 cup [160 mL] corn flour 1/4 cup [60 g] sugar 2 tablespoons [30 mL] baking powder 1 pinch salt 1 1/3 cups [330 mL] plain yogurt 1/2 cup [115 g] melted butter 1 egg 1 tablespoon [15 mL] olive oil 3/4 cup [340 g] spicy Italian sausages, crumbled 4 cups [1 L] chopped onions 1 1/2 cups [375 mL] chopped celery 10 sun-dried tomatoes, soaked into boiling water for 10 minutes 1/2 cup [125 mL] freshly chopped parsley	Into a large bowl, to prepare stuffing, mix together all-purpose flour, corn flour, sugar, baking powder and salt. Into a clean bowl, mix together yogurt, melted butter and egs. Make a well into the center of dry ingredients; pour in yogurt mixture, all at once. Stir just enough to mix, then pour mixture into a square 8-inch [20-cm] baking dish. Bake into preheated oven for 25 to 30 minutes. Remove from oven and leave mixture to cool for 10 minutes, before unmolding onto a wire rack to cool completely. Preheat barbecue to medium intensity, 350°F [180°C]. Meanwhile, heat olive oil into a large frypan; stirring, brown crumbled spicy Italian sausages. Mix in chopped onions and celery; cook, still stirring, until onions are translucent. Crumble cooled corn flour mixture into a large clean bowl before mixing in spicy Italian sausage mixture, drained sun-dried tomatoes and freshly chopped parsley. Rinse the turkey inside-out under cold running water; using paper toweling, well dry turkey inside-out. Immediately stuff turkey with cooled stuffing [any remaining suffing can be cooked into a baking dish for 20 minutes, at 350°F / 180°C]; well close opening. Truss turkey securing wings underneath, then using a string, tie the turkey. Barbecue the turkey following the convection way or onto barbecue spit over medium intensity, for 18 to 20 minutes per 1 pound [454 g], taking wind and outside temperature into account. Turkey is ready when a meat thermometre inserted into the thickest part of the thigh not touching any bone indicates an internal temperature of 180 to 185°F [83 to 85°C], after approximately 18 to 20 minutes per 1 pound / 454 g]. Remove from heat and cover turkey completely with al foil; leave turkey to rest for 15 to 20 minutes, before carving, for juices to penetrate the meat, thus more easily carved. For convection cooking, leaving only one rack, arrange a dripping pan already filled with white wine, cranberry juice or water underneath barbecue rack, right under stuffed turkey for cooking juices to drip in, and preheat barbecue for 5 minutes before setting both burners to low temperature. Using metal handles if possible to easy transferring turkey onto and from barbecue rack, transfer stuffed turkey over the middle of hot barbecue rack. Close barbecue cover. Barbecue turkey checking every 30 minutes. Never leave dripping pan to dry-out; as dripping pan gets really hot, really slowly pour in more liquid whenever necessary. To prepare turkey to be barbecued using barbecue spit, onto a working surface, turn turkey flat on its breast and fold then secure neck skin underneath using a metal skewer to close the opening. Tie a string all around the skewer. Turn turkey over, breast side up. Using a the string or skewers, tie turkey wings to its body. Insert and secure one end of spit skewer; insert prongs into turkey's neck skin, parallel to the back bone, ends of prongs coming out just over the tail. Insert other end of spit skewer inserting prongs into turkey's breast parallel to the first one, over the tail. Check if turkey is well balanced onto skewer; thighten ends. Using a string, attach the tail to the skewer. Criss-cross legs; attach the legs to the tail. Check if turkey is well balanced untying one end of the skewer for beam to move freely. Attach the skewer to the barbecue and leave heavier side of turkey to fall down. Adjust beam on top of skewer, opposite to the heavier side of the turkey. Secure ends. Barbecue turkey checking often to see if it turns regularly, adjusting beam whenever needed.