Take a large piece of foil and scatter it with sea salt and pepper, followed by a few sage leaves. Now create a blanket of overlapping pancetta,
Lay the de-boned turkey crown on top and them prepare the filling.
Chop the remaining sage, finely and pop into a bowl, add the garlic, butter, apple, mustard and quince paste, mix well.
Season the turkey meat and then spread with the filling.
Use the foil to roll up the turkey and secure with string in 5 places. Place on parchment paper and then a metal tray.
Soak 2 good handfulsof wood chips ready for smoking. Set your BBQ up and light a full chimney of charcoal. When the coals are ready, tip them into charcoal baskets and place one at either side of the BBQ kettle, or tip into 2 heaps, one at each side to create an indirect heat, place the lid on the BBQ and allow the temperature to come to 200°C.
Place the turkey crown in the middle of the grill and quickly add the wood chips directly onto the charcoal, pop the lid on and let the smoking
commence. Roast for 3 hours. Baste the turkey with the smoked
chilli sauce at 15 minute intervals during the last hour. This will allow a lovely sticky glaze to build up on the skin. Check the internal temperature before removing from
the BBQ, itshould be at 75°C. Rest for 20-30 minutes before carving (thetemperature at the core will go up slightly during resting time).
I like to put a drip tray underneath with 200ml of water to collect all the juices and then make a simple sauce from it.
Glaze
Smoking