Remove the turkey from the fridge and let it sit at room temperature for 1 hour.
Heat the BBQ to 180°C with the lid down.
Place the turkey, breast side down, inside the foil pan. Season with Maldon sea salt and add a glass of water to the foil tray.
PLACE ON BBQ
Place the turkey in the tray and cook with the BBQ lid down for half the length of time stated in our cooking instructions, keeping the temperature inside the BBQ 180°C.
FLIP HALFWAY AND CHECK TEMPERATURE
Half way through cooking flip the bird over. Season again and pierce a hole in the skin on the inside of each thigh. Check the temperature by inserting the thermometer into the thickest part of the meat (not touching the bone) Remove the thermometer, close the lid and check again after 5 minutes.
KEEP CHECKING THE TEMPERATURE
It cooks very quickly. When the thermometer registers 60°C transfer the turkey to a platter a let it rest, uncovered, in the kitchen for at least 30 minutes (the internal temperature will rise during this time).