- #55 turkey (5½ kg)
- salt flakes and freshly-milled black pepper
- ¼ cup extra virgin olive oil
- ½ bunch thyme
- 1L chicken stock
- 2 red onions, finely diced
- 4 cloves garlic, minced
- 400g can diced tomatoes
- 2 Tbsp cider vinegar
- 2 Tbsp dark brown sugar
- 2 tsp Worcestershire sauce
1 Preheat barbecue grill to medium-high and the griddle to low. Use a sharp knife to cut the bird into four pieces (supremes and marylands). Season generously with salt and pepper and rub with half the olive oil.
2 Sear the marylands on the grill for 10 minutes, turning several times, until well-browned. Transfer to a roasting pan with the thyme and set over the griddle, drizzling with ¼ of the stock. Sear the breasts on the grill for 10 minutes, turning often, until well browned. Place in the roasting pan and cook for 1½ hours, basting often with the remaining stock.
3 Sauté the onion and garlic in the remaining olive oil for 5 minutes over a low heat in a medium saucepan until well-softened, then pour in the tomatoes, vinegar, sugar and Worcestershire sauce. Simmer for 10 minutes, then set aside.
4 Once the turkey is cooked to 82°C in the thigh and 78°C in the breast remove from the heat and shred roughly. Mix with the sauce and serve. Serve with milk-thyme damper rolls