Created by Chef Tawfik Shehata

INGREDIENTS

For the marinade

• 2 cups kosher salt
• 8 L cold water, more if needed
• 1 cup good quality chopped green olives
• ½ bunch fresh rosemary, leaves picked & chopped
• 1 bunch flat leaf parsley, leaves picked and chopped
• 12 cloves garlic, minced
• 4 lemons, zested (2 juiced)
• 1½ tsps fresh ground black pepper
• ½ cup olive oil
• Salt
• 1 Yorkshire Valley Farms Organic Turkey, thighs/legs removed and deboned

METHOD

1. In a large vessel prepare the brine by completely dissolving the 2 cups of kosher salt with the 8 L of cold water. Add turkey and soak refrigerated for 12 hours. Remove and pat dry when finished.
2. Prepare the olive mixture by combining the remaining ingredients.
3. Create a pocket between the skin and flesh of the breasts by gently working your fingers under the skin taking care not to tear the skin. Take half of the green olive mix and coat the flesh under the skin as evenly as possible.
4. Divide the remaining mixture and spread on the flesh side of each thigh/leg. Roll and tie them into neat logs. Season with salt and pepper just before cooking.
5. Light charcoal keeping it mounded to one side of the grill. When charcoal ashes place turkey on the other side of the grill, keeping it away from any direct heat. Close lid and adjust vents so the grill is burning at medium-low checking every 15-20 minutes to ensure nothing is getting scorched. Adjust vents as necessary.
6. Determine doneness by inserting a meat thermometer into the thickest and an internal temperature of 170°F (77°C) for the breasts and 180°F (82°C) for the thighs/legs is reached.
7. Allow to rest at least 20 minutes before slicing.