- 1 [12 to 14-pound / 5.4 to 6.4 kg] turkey
- 1 tablespoon [15 mL] vegetable oil
- 2 small oranges, rinsed then patted dry
- 12 cloves
- 6 medium garlic cloves, crushed
- 1 bunch fresh sage sprigs, tied together with a cotton string
Coating
- 2 tablespoons [30 mL] fresh orange rind granules
- 1 tablespoon [15 mL] freshly chopped sage
- 1 tablespoon [15 mL] kosher salt
- 1/2 teaspoon [2.5 mL] freshly ground black pepper
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- Into a small bowl, mix together all coating ingredients until well blended; set aside.
- Remove and throw away neck, giblets, and plastic piece if any.
- Rinse under cold running water then well pat dry turkey inside out using paper toweling.
- Using a sharp knife, cut 6 slits into each of the oranges; prick 1 clove into each slit.
- Stuff turkey with oranges with cloves, crushed garlic cloves and tied fresh sage springs.
- Tightly tie turkey using cotton string.
- Using 2 or 3 small skewers, secure the skin from the neck to the back of the turkey.
- Push barbecue pit in the middle of the turkey through the oranges; secure turkey on pit.
- Pressing, brush the skin with reserved coating.
- Center the spit on its support and barbecue the turkey over indirect heat over medium embers until a meat thermometer inserted into the thickest part of breast registers 170°F [77°C] and 180°F [82°C] into the thickest part of the thigh, for 2 1/4 to 2 12 hours.
- Turn-off the motor of the spit.
- Wearing barbecue-safe mitts, carefully remove the spit holding the turkey from the barbecue.
- Transfer spit and turkey onto a cutting board; loosely cover turkey with al foil.
- Leave turkey to rest for at least 20 minutes.
- Remove spit; remove from inside and throw away oranges with cloves, crushed garlic cloves and tied sage sprigs.
- Carve to serve the turkey, hot yet not burning hot.
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