Ever considered barbecuing your Christmas turkey? We think it’s a game changer! Our @daylesfordcookeryschool team were doing a demo in the farmshop yesterday and we couldn’t resist sharing. Not only does it free up space in your oven, it’s also succulent, full of smokey aromatic flavour, and has a beautiful crispy skin. And it can take as little as two hours to cook 👌 We asked Steve from the @daylesfordcookeryschool to share his top tips: 💚 Brine your turkey for 24 hours in water and salt, (8g of salt to every 100ml of water) - this will lock the moisture in. It likely won’t fit in your fridge, so put it somewhere cold like a garage. 💚 Add your preferred marinade - we used smoked paprika, chilli flakes, fennel seeds and mustard seeds, salt and sugar. We call it our magic seasoning 💫 💚 Use wood chips (soaked in water) - we like beech or hickory, for that extra smoky flavour 💚 Use a thermometer to tell you when it’s cooked - when it reads 70 degrees celsius, remove from BBQ, wrap in grease proof paper and put tea towel or cloth over the top to keep it warm (don’t use tin foil, it raises the temperature and dries it out). #DaylesfordOrganic #DaylesfordFarm