Delight in Dan Cooper's Weber Roast Turkey! Infused with a festive blend of rosemary, cranberries, and cinnamon butter. BBQ perfection for a memorable feast

Ingredients

Serves 6-8

5-6kg whole turkey

100g salted butter
10g fresh rosemary, finely chopped
10g dried cranberries, dropped
1tsp ground cinnamon
3 clementines, halved
1 bulb of garlic, halved
30g fresh rosemary or bay sprigs
2 ptbs olive oil
1 tsp sea salt
1 tsp cracked black pepper

Method

1. First remove the turkey from the refrigerator two hours before roasting. Place the bird on your roasting rack. This helps to take the chill out of it.

2. Add the slightly softened butter to a bowl. Next add rosemary, cranberries, and cinnamon. Once well combined, roll into a log. Wrap butter in clingfilm and leave to harden in the fridge for 15 minutes.

3. Carefully loosen the skin above the turkey breast meat with your fingers.

4. Cut the log of butter into discs. Slide the discs under the skin.

5. Place the fresh rosemary, clementines, and garlic inside the cavity of the turkey.

6. Tie the legs together securely using butchers twine.

7. Finally, season with olive oil, sea salt and black pepper.

8. Prepare the BBQ for indirect heat, approximately 170°C. If using a 57cm charcoal barbecue you will need half a chimney starter of lit Weber briquettes.

9. Place a Weber Drip Pan indirect underneath where the turkey will roast. This will collect the lovely meat juices for a splendid gravy.

10. Roast the turkey for 3-3½ hours or until the core internal meat has reached 75°C.

11. Let the turkey rest for at least 30 minutes before carving.

TIP: Add a small handful of wood chips to the coals or to a smoker box to give the turkey a subtle, delicious smoky flavour as well as a rich colour.