Here is how you can spice up your Christmas lunch with a turkey braai. It's easier than you think.
For a gas braai
Once the turkey is seasoned, place it into a disposable tray with 500ml of water and onto the centre of the braai. The trays help to keep the heat consistent.
You want the temperature to remain at 180 degrees Celsius, to cook through to the centre. Depending on the size of the turkey, after about an hour you can replace the water, turn the turkey and then leave it on for another 30 minutes. You can follow the recommended temperatures as per your turkey instructions, since the heat should be constant.
For a coal (Weber-type) braai
It will take longer if you have coals. The trick is to keep a careful eye on them, and have some refueling coals waiting.
One of the most popular methods is by indirect cooking, this is when you place your coals in two piles opposite each other on the charcoal grate and leave an empty space in the middle.
Place the turkey in a disposable tray in the middle of the grid (in between the charcoal piles) and fill about halfway with water.
Next put the cooking grate in place, close the lid and let the coals burn down to a low heat. Remember to keep the vents open.
Its important to position the pan so that the turkey legs face the braai handles and the tray is sitting in between the 2 charcoal piles.
The entire process can take around 3.5 hours so it is important to prepare refueling coals. These will be coals you will prepare separately from the braai cooking the turkey. You can keep these in a spare braai, or in a portable firestarter.
Here are some recipes we found online to help guide you:
Remember to keep an eye on the internal temperature, most turkeys come with thermometers that pop out once it is cooked. Otherwise an ideal internal temperature would be 60 degrees.
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