Barbecued Turkey With Stuffing Balls

Preheat a covered barbecue on high with the lid closed (refer to manufacturer’s instructions). Pat turkey dry with paper towels. Using poultry scissors, cut along both sides of the backbone and discard. Turn turkey over and, using the heel of your hands, press down on the breast area to flatten out. Cut slashes into the legs and thighs. Place in an oiled, foil barbecue tray. Loosen the skin away from the meat over the breast and thigh areas.

Combine butter with herbs. Season. Thickly spread herb butter under the skin. Brush skin with oil and season with salt and pepper.

Turn off the centre burners of the barbecue and reduce heat on the outside burners to medium. Place turkey in tray into the centre, close the lid and cook for 1 hour 30 minutes, checking for doneness 15 minutes before the time is up.

Meanwhile, to make the stuffing balls, heat butter in a small pan over medium heat. Add leek and prosciutto and cook for 5 minutes or until softened. Transfer to a bowl and cool. Place bread, oats, cranberries, maple syrup, egg and leek mixture in a food processor and process until finely chopped. Transfer to a bowl. Roll into golf ball-sized balls. After turkey has cooked for 45 minutes, add stuffing balls to tray, spray with oil and cook with turkey for remaining time.

Remove turkey from the barbecue, cover loosely with foil and leave to rest for about 20 minutes. Place turkey and stuffing balls onto a platter and serve.