How long does a salt-crust turkey take in Charlie?

A 7 kg salt-crust turkey takes about 4 hours at 180°C (355°F) on the middle rack. Allow 35 minutes per kilogram for a turkey over 6.5 kg, or 40 minutes per kilogram for one of 4.5 to 6.5 kg, and start checking with a probe in the thickest part 30 minutes before the end.

What temperature should the turkey reach inside?

Take it out once the thickest part reaches 74°C (165°F), then rest it for 30 minutes before cracking the crust. Resting lets the juices redistribute so the meat stays moist.

Do I need to salt a turkey baked in a salt crust?

No. The crust seasons the meat gently, so you will not need extra salt. It is table salt and Maldon sea salt mixed with rosemary, crushed red peppercorns and enough water to make a thick paste.

How much charcoal do I need for a salt-crust turkey?

Use three quarters of a football of lumpwood charcoal, plus a small chunk of wood for flavour. Set the encased turkey on the Charlie Oven Cooking Rack or Flat Bed Plancha Rack on the middle rack.

Outdoor Cooking & Charcoal Oven Recipes / Roast

Cooked in the Charlie Charcoal Oven

Salt-Crust Roast Turkey

Name: Salt-Crust Roast Turkey
Prep time: 10 min
Cook time: 4 h
Yield: 6 to 10
Cuisine: British
Ingredients: 7kg turkey; 3kg table salt; 1kg Maldon sea salt; 400ml to start Water to bind, For the 4kg salt crust; add 50ml at a time only until it resembles damp sand; 50g rosemary needles; 10g red peppercorns; 2 red onions; 1 head of garlic; 4 sprigs Rosemary sprigs; 8 leaves Sage; 6 sprigs Thyme

Turkey in a salt crust looks dramatic, but the crust has a job to do: protecting the meat as it bakes in Charlie. Herbs in the cavity add flavour. Crack off the casing before carving and leave it behind. It has earned its retirement.

James PeckChef, Ember

Roast

Prep10 minutes

Cook4 hours

Serves6 to 10

DifficultyMedium

Oven temperature180°C (355°F)

RackCharlie Oven Cooking Rack or Flat Bed Plancha Rack, middle rack

CharcoalThree quarters of a football of good quality lumpwood charcoal, plus a small chunk of wood for flavour

Method

Setting up Charlie

Load three quarters of a football of lumpwood charcoal into the back section of the grates in your Charlie Oven, plus a small chunk of wood for extra flavour
Light the charcoal and allow the oven to reach 180°C (355°F) with the air vents partially open for indirect heat
Place the cooking rack in the middle position to ensure even heat distribution around the turkey

Finely chop the rosemary needles and crush the red peppercorns. Mix with the table salt and Maldon sea salt in a large bowl. Start with 400ml water for the 4kg salt mixture, adding another 50ml at a time only until it packs together like damp sand and holds its shape.
Tie the turkey legs together with kitchen twine and tuck the wings underneath. Pat the skin dry with kitchen paper. Fill the cavity with halved red onions, garlic, rosemary, sage, and thyme sprigs.
Spread a thick layer of the salt crust paste on the base of your roasting pan or plancha rack, shaping it to match the size of the turkey.
Place the turkey on the salt base and use the remaining paste to completely encase the bird, ensuring there are no gaps. Insert a temperature probe into the thickest part if using one.
Place the encased turkey onto the middle rack of the Charlie Oven and roast at 180°C (355°F). Allow 35 minutes per kilogram for a turkey over 6.5 kg like this one, which is about 4 hours, or 40 minutes per kilogram for a turkey of 4.5 to 6.5 kg. Start checking with a probe 30 minutes before the end.
Once the turkey reaches an internal temperature of 74°C (165°F), carefully remove from the oven and rest for 30 minutes.
Crack the salt crust, either in the kitchen or at the table for a dramatic presentation. Carve and serve.

Tips

Cook to temperature, not time: start checking with a probe 30 minutes before the end
Allow 35 minutes per kilogram for a turkey over 6.5 kg, or 40 minutes per kilogram for one of 4.5 to 6.5 kg
Resting for a full 30 minutes is essential, as it allows the juices to redistribute for maximum moisture
Crack the crust at the table for a dramatic presentation that will wow your guests
The salt crust seasons the meat gently, so you will not need to add extra salt

More recipes

The cook

James Peck

Chef, Ember

James Peck is chef-founder of Ember, his wood-fired restaurant in Wellingborough, and winner at FUME, Europe's leading live-fire cooking festival. He hosted Charlie Oven's Christmas Pork Masterclass.

More recipes by James Peck

Frequently asked questions

How long does a salt-crust turkey take in Charlie?

A 7 kg salt-crust turkey takes about 4 hours at 180°C (355°F) on the middle rack. Allow 35 minutes per kilogram for a turkey over 6.5 kg, or 40 minutes per kilogram for one of 4.5 to 6.5 kg, and start checking with a probe in the thickest part 30 minutes before the end.
What temperature should the turkey reach inside?

Take it out once the thickest part reaches 74°C (165°F), then rest it for 30 minutes before cracking the crust. Resting lets the juices redistribute so the meat stays moist.
Do I need to salt a turkey baked in a salt crust?

No. The crust seasons the meat gently, so you will not need extra salt. It is table salt and Maldon sea salt mixed with rosemary, crushed red peppercorns and enough water to make a thick paste.
How much charcoal do I need for a salt-crust turkey?

Use three quarters of a football of lumpwood charcoal, plus a small chunk of wood for flavour. Set the encased turkey on the Charlie Oven Cooking Rack or Flat Bed Plancha Rack on the middle rack.