A Christmas Feast to Remember: Smoked Turkey on a Weber Kettle

Embracing the Holiday Spirit with a Twist on Tradition

As the festive season approaches, the aroma of roasted turkey often brings to mind warm memories of family gatherings and joyful Christmas lunches. This year, why not add an extraordinary twist to your traditional feast with a mouth-watering smoked turkey prepared in a Weber Kettle? This recipe is not just a meal; it's a celebration of flavours, a centrepiece for your Christmas table, and a new tradition waiting to be born.

Why Smoke a Turkey for Christmas?

Smoking a turkey brings out a unique depth of flavour that you can't achieve with conventional oven roasting. The gentle infusion of smoke complements the natural richness of the turkey, resulting in a tender and tantalising aromatic dish. It's an excellent way to impress your guests and add a gourmet touch to your Christmas lunch.

The Preparation: A Dance of Flavours

The secret to a juicy, flavorful turkey lies in the preparation. In a large pan, we create a bed of vegetables, including onions, celery, and carrots. This prevents the turkey from burning and forms the base for an outstanding gravy enriched with the drippings from the turkey.

Next comes the butter mixture - a blend of garlic, fresh parsley, lemon zest, butter, chicken stock powder, black pepper, salt, and olive oil. This mixture is carefully rubbed under the turkey's skin, infusing every bite with a rich, savoury flavour.

Setting the Stage: The Weber Kettle

A Weber Kettle is an excellent choice for smoking a turkey. Its design allows even heat distribution, ensuring your turkey is cooked perfectly. We use the Minion method of arranging the charcoal, creating a consistent temperature ideal for smoking low and slow.

The Main Event: Smoking the Turkey

The turkey, prepared with love and care, is perfectly smoked on the vegetable bed. A sheet of foil shields the breast, ensuring it remains moist and tender. The aroma of smoked turkey mingling with the crisp winter air will undoubtedly draw your guests outside, eager for a taste.

Crafting the Perfect Gravy

What's a Christmas turkey without gravy? The juices collected from the smoked turkey are combined with cornflour, tomatoes, and spices, simmered to create a tangy, flavorful gravy that complements the smoky richness of the meat.

Carving and Serving: A Festive Presentation

Carving the turkey is an art in itself. We suggest slicing against the grain for the most tender cuts. Present the sliced turkey on a platter, garnished with fresh herbs.

The Final Touch: Rest and Enjoy

Remember, the perfect turkey needs time to rest after cooking. This allows the juices to be redistributed, ensuring that each slice is succulent and delicious.

A New Christmas Tradition

Serving this smoked turkey at your Christmas lunch promises a meal and an experience. It's a chance to gather around the table, share stories, and create new memories while enjoying a dish cooked with passion and love.

Conclusion

This Christmas, embrace the joy of cooking and the warmth of family gatherings with this smoked turkey recipe. It's more than just a meal; it's a celebration of the holiday spirit, a feast for the senses, and a new tradition that your family will look forward to year after year.

Happy Holidays and Happy Cooking! 🎄🦃🔥

Ingredients

For the Bed of Vegetables:    

• 1. Onion, chopped

• 2. Celery, chopped

• 3. Carrots, chopped

• 4. 1 clove of garlic, crushed (no need to peel)

• 5. Fresh rosemary

• 6. Fresh thyme

• 7. Water (about half an inch)

For the Butter Mixture:    

• 1. 1 clove of garlic, crushed and peeled

• 2. Fresh parsley, chopped

• 3. Zest of one lemon

• 4. 200g butter

• 5. 1 teaspoon chicken stock powder (from a Chinese supermarket)

• 6. ¼ teaspoon black pepper

• 7. ½ teaspoon salt

• 8. 1 teaspoon olive oil

For the Turkey:    

• 1. Whole turkey

• 2. 1 onion, chopped in half

• 3. 1 lemon with holes poked

• 4. Salt

• 5. Chicken stock powder

• 6. Cooking string

• 7. Foil sheet

For the Gravy:    

• 1. Juices from the cooked turkey

• 2. 1 large tomato, roughly chopped

• 3. 2 tablespoons cornflour

• 4. Salt, to taste

• 5. White pepper, to taste

• 6. Water

Recipe Steps

1.     Prepare the Vegetable Bed:    

- In a large pan that fits inside your Weber Kettle, lay out chopped onion, celery, carrots, and a crushed clove of garlic in a single layer.

- Add fresh rosemary, thyme, and fill the tray with about half an inch of water.

2. Prepare the Butter Mixture:    

- Crush and peel a garlic clove, then dice.

- Add chopped parsley, lemon zest, butter, chicken stock powder, black pepper, salt, and olive oil. Mix well.

3. Set Up the Weber Kettle:    

- Place charcoal baskets on either side.

- Add lit charcoal and top up with fresh charcoal (Minion method).

- Cover and heat to 200°C (392°F).

4. Prepare the Turkey:    

- Tuck the wings underneath.

- Separate the skin from the meat starting at the chest cavity.

- Stuff the skin pocket with the butter mixture.

- Stuff the cavity with a halved onion and the lemon with holes.

- Truss the legs together with cooking string.

- Dry the skin of the turkey and season with salt and chicken stock powder.

5. Cook the Turkey:    

- Place the turkey on the vegetable tray.

- Cover the breast with foil.

- Add wood to the charcoal for smoke flavor.

- Balance the tray on the edges of the charcoal baskets.

- Cover and cook for 1 hour.

6. Mid-Cooking Steps:    

 - After 1 hour, remove the foil from the breast.

 - Top up the charcoal and cook for another hour.

7. Make the Gravy:    

- Pour out juices from the turkey into the tray.

- Remove onion and lemons from the turkey.

- Place the tray over medium heat, scraping the fond.

- Bring to boil, add chopped tomato.

- Add cornflour, chicken stock, salt, and white pepper.

- Top up with water, bring back to boil, then simmer for 30 minutes.

- Strain the liquid and simmer for 15 more minutes to thicken.

8. Carve the Turkey:    

- Remove the string.

- Separate the thighs and breast, slice the meat.

- For the breast, slice at a 45-degree angle against the grain.

- Debone the thighs before slicing.

9. Serve:    

- Plate the turkey.

- Serve with your favorite side dishes and the tangy gravy.

10. Rest and Enjoy:    

- Allow the turkey to rest for at least 1 hour before carving for optimal juiciness.

Enjoy your smoked turkey, tender and full of flavor, perfect for a gathering with family and friends!