Orange And Macadamia Butter
(Optional) Place the nuts in a food processor and chop finely. Add the remaining ingredients and blend until smooth. Refrigerate until needed.
Turkey Season the turkey inside and out with salt and pepper. Place some of the orange halves, pickling onions, nuts and thyme in the cavity of the turkey. Secure the legs with string. If using the flavoured butter, carefully loosen the neck skin by inserting first your fingers and then your hand between the breast and skin. Smear the butter between the meat and skin and press the neck skin back into position. Brush the turkey all over with olive or sunflower oil. Tuck the wing tips under the body of the bird.
Orange And Mustard Glaze Blend together all the ingredients and refrigerate until needed.
To Braai Place a drip tray on the rack in the centre of the kettle braai. Arrange about 60 slow-glowing charcoal briquettes on both sides of the drip tray. Place the remaining orange halves, onions and nuts in the drip tray. Place the turkey on the grill rack and position it above the drip tray.
Cover the kettle braai, ensuring the air vent is fully open. If the turkey initially cooks too quickly close the vent three-quarters of the way for a while then open it completely to ensure the temperature doesn?t drop too much or the turkey won?t be cooked through.
Cook the turkey for about 2-2½ hours or until done. A meat thermometer can be used to determine the degree of doneness ? it should be 180°C when inserted into the thickest part of the turkey. After 60 minutes secure the orange slices to the turkey body using cocktail sticks. Baste frequently with the glaze. Let the turkey rest for 30-60 minutes before carving.