1 whole turkey (approx 3kg)
3-4 tablespoons olive oil
3 oranges
3 apples
3 cinnamon sticks
3-4 tablespoons orange marmalade
250g unsalted butter
3 tablespoons fresh oregano, chopped
Salt and pepper, to season
Wiltshire BAR•B Large Roasting Tray

Cooking Instructions

  1. Preheat your barbecue to 180°C with the lid down (approx 10 minutes).

  2. In a small saucepan melt the butter and add marmalade and oregano, then set aside. Be careful not to overheat the butter or it will burn. You will be using this later to baste the turkey with during cooking.

  3. Cut the oranges and apples into quarters and place together with the cinnamon into the turkey cavity.

  4. Place the turkey into the Wiltshire BAR•B Large Roasting Tray. Rub it well with olive oil and season with a good grind of salt and pepper. Baste the turkey by brushing it with the marmalade butter. 

  5. Once the barbecue has come to the right temperature, turn the centre burner off and place the roasting tray with the turkey in the centre of the barbecue and close the hood. 

  6. Make sure the temperature under the hood stays at 180°C.

  7. It should take approximately 45-50 minutes cooking time per kilogram of turkey. 

  8. Baste the marmalade butter onto the turkey every 30 minutes during the cooking process.

    Hint – somewhere on the barbecue next to the turkey keep a metal bowl or BBQ proof dish half filled with water. This will help keep extra moisture under the hood and stop the turkey from drying out. 

  9. Use a Wiltshire meat thermometer to check the internal temperature of the turkey (where the meat is the thickest). The temperature should reach 82°C. Like with all roasted meat, allow the turkey to rest after cooking for approx 5-8 minutes before carving. 



Tray will become hot during cooking. Always use protective ware when handling tray. After removing tray from barbecue, use a heat-proof surface that supports the bottom of the tray e.g. Wiltshire wooden chopping board.