Barbecue Turkey

Brine:

• 2 tsp fennel seeds
• 2 tsp chopped rosemary leaves 
• 2 tsp whole peppercorns
• ⅔ cup salt
• ⅔ cup sugar
• 8 cups water

Turkey:

• 4.5-5.5kg turkey (you can go bigger)
• rosemary sprigs, to cook
• ½ cup barbecue wood chips (optional)
• ½ cup sieved apricot jam, to glaze

Mix spices, rosemary, peppercorns, salt and sugar with water and stir until dissolved (if you use hot water to dissolve make sure it is cooled before adding to turkey)

Clean turkey inside and out and place in a large clean whole proof bag or bucket. Pour over all the marinade including spices. Cover and stand in a cold place for at least 12 hours or up to 24 hours.

Half an hour before cooking, put the barbecue on to preheat. If using a Weber you will need 1 and a half packets of bbq briquets or charcoal.  Move the coals to arrange a tinfoil pan in the centre of the barbecue (this collects juices as well as creating an indirect heat source).

If you like a slight smoky flavour soak half a cup of untreated wood chips in cold water to add to the barbecue coals when you put the turkey on to cook.

Remove the turkey from the marinade and dry inside and out with paper towels.

Place a bed of rosemary on barbecue and arrange the bird on top breast facing upwards, so that the coals are around rather than directly under it. Sprinkle soaked wood chips onto coals if using. Cover barbecue and cook for 2 hours - check after 15 minutes cooking that the vents are not too open and its not too hot. Brush turkey with apricot jam and continue cooking until the juices in the cavity are brown not bloody, internal temperate in the thigh is 85 °C, or the turkey times pops out( though I find at this stage it is slightly overdone). A 4.5kg turkey takes about 2½ hours, larger birds will take longer.

Remove the turkey from the barbecue and turn it to rest breast side down on a platter (this also allows all the juices to seep into the breast). Cover bird with tinfoil and place a couple of clean teatowels on top. Rest for at least 20 minutes before serving.  Carve bird and serve with hot Spicy Mango Sauce.