Every top chef wants to serve a Kelly Bronze turkey in his restaurant. Unfortunately, they are limited, and not everyone can get them.
I got one and cooked it easier and tastier than any other. No brining, no filling, no disassembly. Just good quality and great food.
- A Kelly Bronze turkey
- Olive oil
- Fleur de sell
- 50 grams of butter
- 1 kilo of baby potatoes. Skin on.
- 2 onions
- 8 carrots
- 4 cloves of garlic
- 2 stalks of celery
- fresh rosemary, thyme and sage
- If it’s not already done by the poulterer, you take out all the leftover feathers and quills with some tweezers. Cut off the loose pieces of fat and skin.
- Pour some olive oil over the skin and sprinkle on fleur de sell.
- Cut the onions, celery, and the carrots. Put them in a large roasting pan with the potatoes, garlic and fresh herbs. Place a rack on top and put the turkey on the rack with the breast up.
- Fire up your smoker with a temperature off 140°C (284F). Put the turkey inside and close the lid. The turkey is ready when it reaches a core temperature of 65°C (149F).
- Drape the turkey with a sheet of aluminium foil and let it rest for half an hour.
- Put a pan on the fire and pour in all the vegetables and liquids that are in the roasting pan. Cook this until the potatoes are soft.
- Take out the vegetables and put in the butter. Let this melt and season it with salt and pepper. Let it cook down a little to a gravy.
- Cut the skin of the turkey and crispen this up in a hot oven or grill.
- Serve the sliced turkey with the vegetables, gravy and the crispened skin.
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BBQ gear used
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