1. Position the Rack: Ensure one oven rack is placed in the middle of your oven. This placement allows for even heat distribution, giving your turkey the perfect bake.

2. Charcoal Placement: Arrange the charcoal at the back section of the grates in the Charlie Oven. This setup creates indirect heat, ideal for slow, consistent cooking, and enhances the turkey's flavour. Add a small chunk of wood for flavour.

3. Set the Temperature: Preheat your oven to 160°C/325°F .  This is the sweet spot for ensuring your turkey cooks through while staying tender and juicy. 

• Prepare the Ingredients:

  • Finely chop the rosemary needles to release their aromatic oils.
  • Crush the peppercorns until they are coarse for a bold, spicy kick.

• Mix the Dry Ingredients:

  • In a large bowl, combine the chopped rosemary, crushed peppercorns, and salt (use coarse or rock salt for best results).

• Add Water:

  • Gradually add water to the dry mixture, stirring as you go. Aim for a thick, paste-like consistency that’s easy to spread but firm enough to hold its shape.

1. Prepare the Turkey:

   • Tie the legs together securely using kitchen twine.
   • Tuck the wings underneath the bird to ensure even cooking and a tidy presentation.
   • Pat the turkey skin dry with paper towels. This helps the salt crust adhere better.
   • Fill the cavity with:
     • Red onion halves for a touch of sweetness.
     • Fresh sprigs of thyme, rosemary, and sage for an aromatic boost.
     • A head of garlic, sliced in half , to infuse the meat with a subtle, savoury depth.

2. Prepare the Roasting Pan or Plancha:

   • Use either a roasting pan or the Charlie Flat Bed Plancha for cooking.
   • Spread a thin layer of the salt crust paste on the base of the pan or plancha, shaping it to match the size of the turkey. This creates a sturdy and flavourful foundation.

3. Cover the Turkey:

   • Place the turkey on the prepared base.
   • Use the remaining salt crust paste to completely encase the turkey. Ensure there are no gaps, creating a seal that locks in moisture and flavour.

4. Insert the Temperature Probe (Optional):

   • If using a probe, gently insert it into the thickest part of the turkey breast or thigh. Ensure it doesn’t touch the bone for an accurate reading.

Now your turkey is fully prepped and ready to bake – the salt crust will work its magic for a showstopping, tender, and flavour-packed centrepiece!

1. Place the Turkey in the Charlie Oven:

   • Carefully place your prepared turkey (encased in the salt crust) onto the middle rack of the oven.

2. Monitor the Cooking Time:

   • As a guideline, bake the turkey for 25–30 minutes per kilogram (2.2 lbs).
   • Keep in mind, the salt crust retains heat, so the turkey may cook faster than expected. Start checking the temperature earlier to avoid overcooking.

3. Check the Internal Temperature:

   • Use a meat thermometer to monitor the turkey's temperature.
   • The bird is done when the internal temperature reaches 65°C (165°F) in the thickest part of the breast or thigh.

4. Adjust for Salt Crust Cooking:

   • Remember, the heat retained by the salt crust might continue to cook the turkey slightly even after removing it from the oven.

1. Remove from the Oven:

   • Once the turkey reaches the ideal internal temperature, carefully take it out of the oven.

2. Rest the Turkey:

   • Leave the turkey to rest for 30 minutes . This allows the juices to redistribute, ensuring every slice is moist and tender.

3. Crack the Salt Crust:

   • You have two options for unveiling the turkey:
     • In the Kitchen: Crack the crust and discard it immediately after taking the turkey out of the oven.
     • At the Table: For a dramatic presentation, break the crust at the table, letting your guests enjoy the theatre of the reveal.

4. Serve and Enjoy:

   • Once the crust is removed, carve the turkey and serve. The salt crust will have perfectly seasoned the meat, leaving it succulent, tender, and bursting with flavour.

Get ready for compliments – this will be the most delicious turkey your guests have ever tasted!