Ingredients
- 16-20lb free-range turkey (room temperature)
- 5 apples (to be cored and stuffed with butter, sugar cinnamon & raisins)
- 2 tbsps cinnamon (or to preference)
- 200g brown sugar
- 250g soft unsalted butter
- 100g raisins
- Optional selection of vegetables to roast underneath the turkey; sweet potatoes, parsnips, potatoes & carrots.
Directions
- Pre-soak the apple wood chips in water for 30 mins.
- Peel and core the apples.
- Mix the butter, cinnamon, raisins, and stuff in the apples, then place the apples inside the turkey cavity. Add cinnamon to taste, some people like less!
- Place the vegetables in to the rectangular drip pan with a drizzle of rapeseed oil, salt & pepper.
- Place the turkey into the V Rack and place into the drip pan.
- Drain the wood chips and add in an even fashion across the charcoal.
- Add the Plate Setter (Legs up) and place the Drip Pan and V Rack straight onto the Plate Setter. No need for the stainless steel grid.
Note: the temperature will appear to drop for about 15-20 minutes because you have added a large amount of meat, as well as the Plate Setter which will be blocking and absorbing heat. No need to constantly fiddle with the vents. Let everything settle. - Check the turkey after about an hour. The smoke will produce a deep colour on the turkey skin. You can add some tin foil to reduce the colour from developing any further.
- Cook for approximately 3.5 - 4 hours or until the internal temperature between the thigh and cavity registers 165F or 74C on a digital thermometer.
- Pour any apple juice inside the turkey into the drip pan with other juices to create gravy with.
- Tent the turkey in tin foil and cover with a towel for insulation. Rest for half an hour before serving.
- Slice the apples in to cross-section rings; they make a beautiful addition to the turkey platter.