Orange Flavoured Turkey Buffee with Cointreau Gravy

Handy hints for a classic whole turkey in a barbeque!
-When barbecuing a whole turkey, make sure the turkey fits into your barbecue with the lid closed. There should be at least 2.5cm of space between the turkey and the lid so that the hot air can circulate.
-Always heat the barbecue with the hood down until hot (usually about 10 minutes).
-Use the indirect cooking method by placing the coals/briquettes on either side of the BBQ using a medium heat.
-Allow 45-50 minutes of cooking time per kg of turkey.
-Turkey should be fully cooked when the internal temperature reaches 82°C. We suggest using a meat thermometer in the deepest part of the turkey.
-Refrain from opening the barbecue to check on progress. This will mean heat and flavours escape and it lengthens the cooking time.
-Allow meat to rest for at least 10 minutes prior to carving to relax the meat.

Ingredients
1x Size 32 Inghams Whole Turkey Breast (buffet)
2 tablespoons orange marmalade
4 small Navel or Valencia oranges, cut into .5cm thick slices
1 tablespoon olive oil
1 tablespoon plain flour
50ml bottle Cointreau or Grand Marnier
1 ½ cups chicken stock
Stalks or bunches of bay leaves, to decorate
Vegetables of choice, to serve

Method
1.Prepare turkey buffe as per packet instructions. Place buffe onto a wire rack in a large roasting pan. Pour 2 cups of water into roasting pan.
2.Place marmalade into a small microwave safe bowl and microwave on HIGH/100% for 20 seconds or until softened. Stir until smooth. Brush top and front of buffe with marmalade. Place 2 rows of orange slices along the top of buffe, overlapping slightly and securing with toothpicks. Press orange slices onto marmalade. Form lines across and down the front side of buffe. Cover buffe with large sheets of aluminium foil.
3.Cook Inghams Whole Turkey Breast (buffe) as per packet instructions in a barbecue oven. Remove foil from turkey buffe. Brush orange slices with olive oil and cook for a further 30 minutes or until turkey is cooked through. Transfer to a large serving platter. Gently remove toothpicks and discard. Loosely cover turkey with foil to keep warm.
4. Place roasting pan with juices over a high heat. Add flour to pan juices and whisk until well combined. Cook, stirring, until mixture comes to the boil. Remove roasting pan from heat and slowly add Cointreau and stock, whisking constantly until well combined. Return pan to heat and whisk until gravy comes to the boil and thickens. Reduce heat to low and simmer for 1 minute. Pour gravy through a sieve into a gravy boat. Serve turkey decorated with bay leaves, vegetables of choice and Cointreau gravy.

Preparation time: 20 minutes
Cooking time: 2 hours 30 minutes
Serves 6-8

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