Rotisserie boned and rolled turkey

Rotisserie boned rolled turkey


10 annoksia


To brine and prep the turkey

  • 640g fine salt
  • 8g thyme
  • 20g marjoram
  • 50g savoury
  • 40g rosemary
  • 30g basil
  • 50g garlic cloves
  • 16g black peppercorns
  • 10g dry lavender
  • 10kg turkey

To prep and cook the brined crown

  • reserved brined crown
  • 2 tsp rosemary, finely chopped
  • 1 tsp savoury, finely chopped
  • 2 tsp oregano, finely chopped
  • tsp basil, finely chopped
  • tsp dry lavender, finely chopped
  • 1 tsp fine salt
  • butcher‚Äôs strings

For the gravy

  • turkey carcass (wings, legs, bone)
  • 1 litre chicken stock
  • 1 white onions, cut into quarters
  • 2 carrots, cut in half
  • 4 sticks celery
  • 3 cloves garlic, peeled and roughly chopped
  • 10g sage
  • reserved roasting juices


Place the salt on a large pan along with 8 litres of water. Bring to the boil to dissolve the salt, then remove from the heat and cool to 40C.Add the herbs and aromatics, and once completely cool, cover and place in the fridge overnight.

To prep the whole turkey, start by removing the legs and wings. Remove the breast from the crown being careful to keep the skin in one piece (you could ask the butcher to do this for you). Set the legs, wings and carcass aside for use in making the gravy. Remove the brine from the fridge, and strain into a very large container. Place the turkey crown into the brine and keep in the fridge for 14 hours. Remove and rinse under cold, running water for 1 hour. Drain and pat dry with kitchen paper.

To prep the brined crown, finely chop all the herbs and mix with the salt. Open out the crown and sprinkle the herb mix evenly over the meat. Roll the crown up ensuring the turkey stays even in size, then tie the crown at 2cm intervals with butcher’s string along the roll.

On the Hub or Fusion spit, attach your turkey using the forks. Ignite the grill and when coals are ready, place the bird on the top setting. Begin the spit and monitor the heat (topping up with coals as needed). A surface temperature on the bird of around 70C should be maintained. Once the core of the crown reads 65C on a probe thermometer, top up the coals one last time and lower the bird to the lowest setting to colour and crisp the skin.

Remove bird from the spit and rest for 10 minutes before carving. Reserve the juices for the gravy.

In the meantime, make the gravy. Remove the skin from the legs and wings and discard. Debone the legs and slice into 2-3cm thick pieces. Chop the wings into smaller pieces.

Preheat the oven to 220C and spread all the chopped bones and meat out onto a roasting tray. Roast until brown and caramelised. This may need to be done in batches. Do the same with the vegetables.

Place all the roasted bones and vegetables into a large pan along with the chicken stock and 1 litre water. Simmer for 2 hours, skimming the fat regularly. Strain through a sieve, then return the stock to a clean pan. Add any roasting juices reserved when carving the turkey. Reduce the gravy over high heat until a light gravy consistency is reached.