Kettle Braai Cooking
Light the charcoal (50 - 60 briquettes) in your kettle braai and
wait until it is ashed over. Place the charcoal evenly on both sides
of the kettle braai and place a large drip pan in the centre - this
will catch the drippings. Keep the bottom vents about a quarter
of the way open and start with the top vent halfway open.
Control the temperature throughout the process by turning the
top vent to being more open and to get the temperature higher
or closing it to cool down. Place the turkey directly on the middle
of the braai grid and cover with the lid. Leave for 1 ½ hours.
Check with a meat thermometer after 1 hour and 10 minutes.
The optimal temperature is 75°C – 80°C. Test in the breast. If
using the bacon, cover the breast with it for the final 20 minutes
of cooking. Allow the turkey to rest for 10 minutes on a wooden
carving board before carving. In a saucepan, pour all the meat
juices from the drip tray and add the Roast Chicken Gravy. Warm
through and serve with the turkey.
Oven Cooking
Adjust the oven rack to one slot below the middle and preheat
the oven to 180°C. Roast the flattie open for 1 ½ hours. Remove
from the oven. Cover the flattie with bacon if using. Roast open
for a further 20 – 30 minutes. Remove from the oven, lightly
cover with foil. Rest for 10 minutes on a wooden carving board.
Add the Roast Chicken Gravy to the pan, put on the stove plate,
bring to the boil and stir to dislodge pan browning. Pour gravy
into a sauce boat. Carve the bird for serving.
Garnish with orange wedges and fresh thyme.