[youtube https://www.youtube.com/watch?v=az6ff8aJAO0&w=580&h=385]
Cooking the Christmas roast on the BBQ is an absolute no brainer, you don’t have to stand outside in the cold especially if you are cooking on the Traeger Timberline on the Webers using the iGrill as they will sent temperature updates to your smartphone and alert you when the meat has reached the desired temperature. The Traeger is ideal for cooking ‘low and slow’ as it has a large capacity hopper so you don’t have to keep going out to check the fuel. Often space is limited in your kitchen oven at Christmas so cooking the turkey outdoors means that you don’t have to perform the usual juggling act. As the Traeger or BBQ is outside it draws in the moist winter air helping to keep your roast juicy.
The boneless turkey breast joint in the video is going to be kept quite simple; first of all cover with a generous sprinkle of Angus & Oink Rubba Rubba then cover with rashers of good quality outdoor reared, dry cured streaky bacon. The fat from the bacon renders down and keeps the bird moist and stops the skin from burning. The cranberry sauce will be added just before the end of the cook. At this stage the netting is kept on the turkey just to make sure it doesn’t fall apart when cooking, it will be removed before glazing with the cranberry. Pre-heat the Traeger to around 190C and place the bird straight onto the grill in an area of indirect heat. Place one of the probes so that the tip is in the centre of the meat. As the temperature read-out is on the outside of the grill there is no need to lift the lid to check, just pop outside after about an hour.
Once the temperature hits about 65C take the turkey off, gently lift off the bacon, remove the netting and cover the bird with cranberry sauce. Replace the bacon then put the turkey back onto the grill, re-insert the probe and finish cooking to 73 – 75C. Take the turkey off and if you like brush some extra cranberry sauce over the bacon, then cover with tinfoil and teatowels and leave to rest for at least 30 minutes before carving.
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