Brined barbecued turkey
with spices and a piri piri sauce
SERVES 8 // PREP TIME 30 MINS // COOK 1 HR 20 MINS PLUS BRINING
A lidded barbecue is the answer to everyone’s prayers in the heat
of summer, and brining the turkey ensures a deliciously tender
result. Start this recipe a day ahead to prepare the turkey.
Neutral oil, such as
grapeseed oil, for brushing
Potato salad (optional),
to serve
BRINED TURKEY
60 gm (⁄ cup) fine salt
1 tbsp caster sugar
1 small turkey (about 5kg),
butterflied
1 bay leaf
Sprig of thyme
PIRI PIRI
2 tbsp olive oil
9 long red cayenne chillies
4 red birdseye chillies
10 gm ginger (about 2cm),
finely chopped
1 large garlic clove
100 ml extra-virgin olive oil
1½ tbsp white wine vinegar
1 tsp paprika
Juice of ⁄¡ lime (or to taste)
SPICE RUB
1 tbsp ground coriander
2 tsp paprika
1 tsp ground cumin
⁄¡ tsp ground cloves
⁄¡ tsp finely ground
black pepper1 For brine, stir salt, sugar and
250ml boiling water in a large
heatproof bowl until dissolved.
Add 750ml cold water, then
refrigerate until chilled. Place
turkey, skin-side down, in a
large bowl or container and
pour over brine. Add herbs,
cover and refrigerate overnight.
Drain well before cooking.
2 For piri piri, heat olive oil in
a saucepan over medium heat.
Add chillies and ⁄ tsp salt and
stir occasionally until chillies start
to soften and colour deepens
(5 minutes). Set aside to cool.
Blend chillies and remainingingredients in a blender until
smooth. Season to taste and
refrigerate until required.
3 For spice rub, combine
ingredients in a bowl.
4 Preheat a lidded barbecue,
preferably a natural charcoal
barbecue, to medium-high
and white coals have formed.
Cut o
turkey legs and wings,
rub all the meat with spice rub,
including breasts, then position
turkey on the barbecue to avoid
direct heat, turning occasionally,
until browned well on all sides,
(45 minutes; prop breast meat
up against the drumsticks to
ensure heat reaches all parts
of the turkey including wings).
Cover with the lid and cook
until turkey is cooked through
(15-30 minutes or until internal
temperature reaches 72°C
on a meat thermometer).
5 Slice turkey and serve
with piri piri and potato
salad on the side. Rotolo Large bowl from Mud
Australia. Dinner plate (under
small bowl) from Dinosaur Designs.
All other props stylist’s own.
Turkey Dinner plate, medium
bowl and dipping bowl, all from
Mud Australia. All other props
stylist’s own. Stockists p176.