Brined and barbecue-roasted turkey with beetroot purée and tahini gravy
- November 2019
- Serves 8
- Hands-on time 45 min, barbecue time 2½ hours, plus overnight brining and resting
The Christmas turkey to rival all turkeys, try chef Josh Katz’s brined and barbecued-roasted turkey for a roast dinner with a real difference.
If you like this recipe, you’ll love our buttered turkey with porcini and sourdough stuffing…
- 47.4g (21g saturated)
- 14.9g (9.4g sugars)
The heat is easier to control if you use a gas barbecue.
The heat is easier to control if you use a gas barbecue. A chimney starter heats the coals quickly for an instant top-up.
The beetroot purée will keep chilled in a sealed container for up to 3 days. Bring to room temperature to serve.
A peachy southern French Viognier.
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