Preparation time: 40 minutes
Cooking time: 3.5 – 4.5 hours (plus resting time)
Serves: 6 – 10 (depending on turkey size)
1 Steggles turkey
¼ cup honey
5 small lemons, halved 2 tablespoons dukkah bay leaves, to garnish
1½ cups chicken stock
1¼ cups instant couscous ¼ cup olive oil
1 large red onion, finely chopped
1½ teaspoons Moroccan seasoning
¾ cup chopped pitted dried dates
½ cup coarsely chopped parsley leaves
½ cup coarsely chopped coriander leaves
1/3 cup toasted pinenuts 1 egg, lightly beaten
1. Remove turkey from refrigerator 1 hour before roasting. Heat a hooded barbeque, hood closed, using indirect heat on medium setting.
2. Remove neck from inside turkey. Pat turkey dry, inside and out, with paper towel.
3. Make stuffing. Place stock in a medium saucepan and bring to boil. Remove from heat. Stir in couscous, then cover and stand for 10 minutes. Fluff grains with a fork. Meanwhile, heat half the oil in small frying pan and cook onion until soft, stirring occasionally.
Stir Moroccan seasoning, dates, parsley, coriander, pinenuts, onion and remaining oil through couscous. Stir in egg.
4. Loosely fill turkey with about two- thirds of the stuffing (this will depend on size of the turkey). Do not overstuff, as stuffing will swell. Close rear cavity with metal skewers. Tie legs together with kitchen string. Bend wings back and tuck under turkey. Place in a large roasting pan. Cover completely with a foil tent. Place in the centre of the barbecue and roast, hood closed.
5. Place remaining stuffing in a greased dish and cover with foil. This can be cooked in a baking dish to serve with meal.
6. 40 minutes before the end of cooking time, open hood and remove foil. Cover ends of turkey legs with foil to prevent burning. Brush turkey with 1 tablespoon honey. Place lemon halves around the turkey and close hood. Continue cooking for 40 minutes. Brush turkey with honey twice during this time. If the turkey appears to brown too quickly, loosely cover with foil.
7. 5 minutes before the end of cooking time sprinkle turkey with dukkah. Test the turkey is cooked by piercing the thickest part of the thigh – between the thigh and breast. The juices should run clear.
If the juices are pink, cover turkey with foil and continue to barbecue until cooked.
8. Remove the turkey from the barbecue and cover loosely with foil for 20 minutes. Place extra stuffing on barbecue and cook with hood closed for 20 minutes. Remove turkey to a platter, reserving pan juices. Place lemons and bay leaves around turkey. Carve and serve with extra stuffing and pan juices.
Moroccan seasoning is available in the spice section of most supermarkets and delicatessens.
This recipe can be adapted for oven roasting. Simply follow the same directions, but roast on the lowest shelf in a 180° C (fan forced) preheated oven.