BBQed Turkey

January 30th, 2011 § 0 comments § permalink

 


Buy your turkey from a butcher, just so you can ask them to butterfly it; that means they should remove the back bone, wishbone and rib case. My sister did this for me, and well, it wasn’t a pretty sight, and she can’t eat a turkey for a while now.

I cooked this for Christmas Dinner and it was the easiest celebratory meal I’ve cooked so far.

You will need:

  • One 4kg (9 pound) turkey, deboned.
  • 250g (2 sticks) softened butter
  • Eight cloves crushed garlic
  • 2 tbsp chopped sage
  • 1/4 cup olive oil
  • Paprika
  • Sage leaves, picked off the stem
  • 2 tbsp lemon juice
  1. In a big ass BBQ, put all the burners on full and close the lid.
  2. Wash the turkey inside out and pat dry with paper towels. If you’re a shearing pro and you need to butterfly the turkey yourself, using strong shears cut down each side of the turkey backbone and discard. Cut out the wishbone and ribcage as well as the large bone near each thigh joint. Turn the turkey over and press down firmly to flatten the bird. Warning: We gave up on the scissors and used a meat cleaver. Fun in theory, not in practice.
  3. Cut deep slashed into the legs and thighs of the turkey. Take large skewers and pierce it through the turkey to help keep it’s shape while cooking. Place on a baking dish.
  4. Mix half the butter with the garlic and chopped sage. Press into the slashes in the thighs and in between the skin and the breast. Rub the bird all over with olive oil. Season ridiculously well with salt, pepper and paprika. When you feel like it’s seasoned well, season it again. The paprika gives this it’s gorgeous brown/red colour so use it freely.
  5. Turn off the central burners on the BBQ, this is where you’re going to place the baking dish. If you don’t do this, the bottom will burn and the top will remain uncooked. Place the turkey in this area, leaving the side burners on medium. Close the lid.
  6. It should take 1.5 hours to cook, but monitor as every BBQ is different. To test if it’s cooked through, pierce a thick area with a thin knife. If it feels firm, you see white meat and the juices run clear, it’s cooked through.
  7. Remove the turkey from the BBQ and cover loosely with foil. Rest for 20 mins. Don’t skip the resting part, it gives the flavours a whole other level of yumness.
  8. Melt the remaining butter in a frying pan, add the sage leaves and stir until crisp. Stir in lemon juice. Viola! Your sauce.
  9. Remove the skewers and cut up your turkey. It should be pretty easy since the majority of the bones are removed. Plate up, drizzle your butter, I mean sauce, over the turkey and you’re done!

From head to toe

January 25th, 2011 § 0 comments § permalink

Whip My

January 18th, 2011 § 2 comments § permalink

While walking to the car park, I saw some yellow splatters on the floor and instantly thought “Holy Shit, Willow Smith was here.”*

I blame this on my gym, the machines are placed in such a way that the only way to look is at the streaming pop parade. I knew I had officially crossed over when I found myself saying to my younger sister “I hate that new Flo Rida song” and she replied “Not even I don’t know that one.”

*Don’t know what I’m talking about? Watch her song.

Sunday love

January 16th, 2011 § 0 comments § permalink

Early morning (arguably, late Saturday) I sat on my bed and played cards with my brother and sister. We listened to old Kings of Leon and  I lost at poker, snap and bullshit. But it doesn’t matter, because I’m the eldest and I can always kick ass when needed.

After not seeing my friend Phil since 2008, I found myself leaning over his head, shaver in hand, within five minutes of hugging a hello. That level of comfort takes years. Phoebe (his girlfriend and my long term mate) and Phil have routinely held my hand through break ups, exams, scary movies and great gigs.

I sat around in the afternoon sun with three of my friends and talked about films. I was given vegetables, fierce hugs and a yelled “I love you” as I closed the door on my way out. A normal, lazy Sunday.

It

was

glorious.

My Workspace

January 15th, 2011 § 0 comments § permalink

This is my current workspace.

Green tea, Adobe Love, Filofax filled with to-dos, yesterday’s newspaper and a watch I’ve had for half my life.

A Maasai man asked me if we could swap my watch for his beaded bracelet. I gracefully declined.

Having some fun

January 12th, 2011 § 1 comment § permalink

Hunter Valley, NSW

January 2nd, 2011 § 1 comment § permalink

I’m At Hunter Valley, an area known for it’s Australian wineries. I’m uploading this after two glasses of Pinot and a dinner of cheese, olive oil and bread. Life is good and I am very spoilt. Quite frankly, it’s a fantastic start to 2011.

New Year Lights

January 1st, 2011 § 0 comments § permalink

These were just happy accidents as kids ran around with glow sticks in the backyard.

Have a look at the night/light photos of Peter Solness. I had a beer with him the other day and I think he’s doing some really interesting stuff in his fine art.