This weekend, Escape to the Chateau star James Strawbridge fired up his Big Green Egg for a low-and-slow twist on a classic roast turkey, sharing his expert cooking tips with fans.
Starting the cook at a high temperature of 200°C to get the Egg “singing,” James then switched to indirect heat using the ConvEGGtor to achieve a perfectly steady roast.
He flavoured the free-range bronze bird with a herb butter blend of parsley, sage, pink peppercorns, herb salt, and orange zest, placing it under the skin for maximum flavour. Regular basting kept the turkey moist and succulent throughout the long roast.
Key tips from James include:
- Begin at 200°C+ indirect for 30 minutes
- Reduce and maintain at approximately 150°C for 3–4 hours
- Use a probe to check doneness
- Rest the bird for at least 30 minutes before carving
- Baste often with a smoky cranberry BBQ gravy
Source : jgstrawbridge/instagram
For the accompanying gravy, Strawbridge recommends simmering the giblets with carrot, celery, onion, and bay to make a rich stock. He then combines it with BBQ sauce, cranberry, and a splash of whisky, reducing until glossy to baste the turkey in the final stages, creating a sweet and smoky finish.
James also gave a shout-out to Beacon Farms for providing the free-range turkey and dry-cured bacon, praising the “proper flavour” and “proper quality” of the ingredients.
Fans of the chef and TV presenter can recreate his festive feast using these tips, perfect for a show-stopping weekend roast.