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Here’s how to cook a large Christmas Roast Turkey in just 2 hours. You heard right. That’s just part of the reason this is the ultimate Christmas centrepiece.

INGREDIENTS
  • 7Kg Kelly Bronze turkey
  • Maldon salt
  • Cracked black pepper
  • Root vegetables
  • Water

GRAB THE TURKEY FROM THE FRIDGE
The bird has to be at room temperature before you put it in your EGG, so keep it out of the fridge for at least two hours before you get started. Otherwise, the proteins will tighten up and the turkey will toughen once you’ve rested it.

LOAD AND LIGHT YOUR EGG
Load and light your EGG with our 100% Organic Lumpwood Charcoal. You’ll need to set up your EGG for indirect cooking with your target EGG temperature set for 180c.

CUT THE VEG
Roughly chop some root vegetables and place in the bottom of a roasting pan. We use celery, red onion and carrots. This will give you a complex base flavour, and will catch your meat juices for the perfect gravy.

SEASON YOUR TURKEY
Season your turkey generously with Maldon Sea Salt Flakes and freshly cracked black pepper. Remove the turkey giblets from the bag provided, and add them to the vegetables in the roasting pan.

PLACE THE TURKEY UPSIDE DOWN
With the roasting rack in the roasting pan, place the turkey breast-side down. Doing it this way will keep the turkey moist and means you won’t have to baste it at all. This is because the layered back fat and marrow in the bones slowly drips through the bird into the breast. We envy you just thinking about it.

JUST ADD WATER
Add cold water to the pan to turn your root vegetables and giblets into the perfect stock whilst keeping your bird succulent throughout the cook.

COOK FOR ONE HOUR
Place the roasting pan, bird and all, into your pre-heated EGG at 180c. Make sure the turkey is positioned towards the back of the EGG as you don’t want to skew the thermometer’s temperature reading. Leave it for one hour, and as tempting as it may be, don’t open the EGG!

FLIP THE BIRD
After the first hour, make sure to safely burp your EGG and then remove the roasting pan. With Silicon EGG mitts, pick the turkey up by the legs and carefully flip the bird over, so the breast faces upwards. Take a large chef’s knife and pierce the skin between the legs of the turkey and the body, releasing the juices. Return the turkey and roasting pan to the EGG.

CHECK THE TURKEY
After a further 30 minutes, burp your EGG again. With a thermometer take a temperature reading at the deepest part of the breast. Temperatures at this point will vary, but your target temperature at the end of the 2 hours will need to be 60c. This reading is just a guide to give you a base temperature. DO NOT ADJUST YOUR TOP VENT OR DRAFT DOOR TO INCREASE TEMPERATURE

KEEP ON CHECKING
Take regular temperature readings at 10-15 minutes intervals. You’ll notice the internal temperature of your bird increases as the skin starts to brown up.

NOW REST
Once the internal temperature reaches 60c (this will take around an hour after you’ve flipped it over), remove the turkey from the EGG and rest on a wooden board, uncovered. Whilst resting, the bird’s internal temperature will continue to rise; you’re aiming for 65c. Once it’s there, you’re ready to carve!