Ingredients

• 2 teaspoons brown sugar
• 2 teaspoons sea salt
• 2 teaspoons smoked paprika
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon mustard powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon ground cumin
• 4-5kg Coles Finest Hunter Valley Whole Turkey
• 2 brown onions, coarsely chopped
• 2 carrots, coarsely chopped
• 3 celery stalks, coarsely chopped
• 6g fresh thyme sprigs, divided
• 100g butter, divided
• 2 cups (500ml) salt-reduced chicken stock
• 2 tablespoon plain flour

Barbecue sauce

• 1 tablespoon olive oil
• 250g fresh cherries (about 2 cups), halved, pitted
• 1 brown onion, halved, thinly sliced
• 1 long red chilli, sliced
• 3 pieces orange peel, about 7cm x 2cm, removed with vegetable peeler avoiding white pith
• 2 garlic cloves, smashed
• 3/4 cup (185ml) apple cider vinegar
• 1/3 cup (75g) brown sugar
• 2 tablespoon molasses or treacle

Method

• Step 1 In a small bowl, mix sugar, salt, paprika, pepper, garlic powder, mustard powder, onion powder, cayenne pepper and cumin. Set spice mix aside.
• Step 2 Preheat oven to 180C (160C fan-forced). Pat turkey skin dry with paper towels. Stuff main turkey cavity with half the chopped onions, carrots, celery and thyme sprigs. Tie turkey legs together with kitchen string.
• Step 3 Place remaining onions, carrots, celery and thyme in roasting pan. Set a wire rack in pan and place turkey on rack. In a small heavy saucepan, melt 80g butter. Remove pan from heat and stir in 1 tbs spice mix. Brush some spice butter all over turkey.
• Step 4 Cover turkey with foil and roast for 1 hour and 20 mins. Remove foil and baste turkey with more spice butter. Roast, uncovered, basting occasionally with more spice butter, for 1 hour 20 mins or until an instant-read thermometer reads 74˚C when inserted into part of thigh under drumstick and closest to body. Transfer turkey to a carving board and loosely cover with foil to rest for 30 mins.
• Step 5 Meanwhile, carefully pour pan drippings from roasting pan into a measuring cup and set aside for 5 mins to allow oil to rise above juices. Spoon off oil and reserve pan juices. Set roasting pan on stove over medium-high heat. Add stock and pan juices and bring to a simmer, stirring to scrape up brown bits. Strain and discard solids.
• Step 6 In a medium heavy saucepan over medium heat, melt remaining 20g butter. Add flour and cook, stirring, for 1 min. Whisk in stock mixture and bring to a simmer. Simmer for 3 mins or until gravy thickens slightly. Season gravy with salt and pepper.
• Step 7 To make barbecue sauce, heat a medium heavy saucepan over high heat. Add oil, then add cherries, onion, chilli, orange peel and garlic and cook, stirring often, for 5 mins or until all moisture has evaporated and vegetables are charred in spots. Stir in vinegar, brown sugar, molasses, 1/4 cup (60ml) water and remaining spice mixture. Reduce heat to medium-low and simmer mixture for about 10 mins to blend flavours. Cool slightly, transfer to a blender and blend until smooth. Season with more salt if necessary.
• Step 8 Carve turkey and serve with gravy and barbecue sauce.