Grilled Turkey

This turkey was prepared for more than 10 people

Below are the ingredients used

5 kg Turkey

For turkey spicing:

4 Maggie cubes

Olive oil

3 sprigs of fresh thyme (chopped)

3 sprigs of parsley (chopped)

2 tbsp fresh ground pepper

Salt to taste

For the stuffing:

225 g bread crumbs

Few sprigs of fresh sage leaves (chopped)

300 g mince meat

2 onions (chopped)

2 Maggie cubes

2 tbsp fresh ground pepper

2 tbsp ground nutmeg (preferential)

Olive oil

Salt to taste

Vegetable:

3 Carrots

1 kg Brussels sprout

How to prepare

Wash the turkey thoroughly and dry with a kitchen towel making sure that any water in the cavity is soaked up.

Rub the olive oil on the turkey.

Mix the Maggie cubes, thyme, parsley, ground pepper and salt.

Rub the mixture all over the bird; ensure that all corners and crevices are covered. Cover the turkey and leave it for a couple of hours to absorb the ingredients.

Depending on preference, let the spiced turkey stay overnight to give enough time for the ingredients to soak into the bird. 

For the stuffing, warm the olive oil and add the chopped onions.

Cook the onions until it is soft.

Add the seasoning - Maggie cubes, chopped sage leaves, ground pepper, nutmeg and salt.

Cook for another few minute until the ingredients are well mixed.

Allow the mixture to cool, then add the mince meat and bread crumbs.

Mix well and roll the mixture into a ball. 

Wash the Brussels sprouts and carrots; chop the carrots.

When you are ready to cook the turkey, stuff the cavity with the prepared stuffing. Make sure that you allow a little space in the cavity. If you completely stuff the cavity, it might slow down the cooking time.

Place the Brussels sprouts and chopped carrots on a roasting pan and place the prepared turkey on top.

Cover the turkey with a tin foil.

Heat the oven and cook for 4 hours or more (at 180C / Gas level 6/ 350F) until the turkey is brown and well cooked.

When the turkey is cooked, carve and serve (with gravy or any preferred source).

Enjoy!