Barbecue your Turkey on Rotisserie - BULL BBQ UK
Prepare the brine by bringing all the ingredients to a boil and straining to be left with only the liquid. This can be done the night before to let it cool over
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Cooking tools:
- Grill
- Rotisserie attachment
- Rotisserie rod
- Rotisserie fork
- Smoke box
- Meat injector
- Instant-read thermometer
- Butcher's twine
- Fine-mesh sieve
- Oven
- Stove
- Pot
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spoon
- Aluminum foil
- Foil pan
- Paper towel
Ingredients
- 1 16kg turkey
- 1 cup salted butter softened
- 2 heaping tablespoons chopped fresh sage
- 2 heaping tablespoons chopped fresh thyme
- 2 heaping tablespoons chopped fresh rosemary
- 2 heaping tablespoons chopped fresh Italian flat leaf parsley
- 2 tablespoons kosher salt
- 2 tablespoons freshly ground black pepper
- 2 teaspoons paprika
- 1L water
- ¼ cup salt
- 1/3 cup brown sugar
- 1 clove garlic
- 1 tsp thyme
- 1 tsp sage
- ½ tsp black pepper
- 4 apples sliced into large chunks
- 2 onion sliced into large chunks
- 10 cloves garlic smashed
- handful of various fresh herbs
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