Turkey leg,thigh & breast meat "roasted" in the BBQ, with white wine cranberry garlic and onion.
The meat was browned and then "roasted " on lo in the roasting dish with four layers of cabbage leaves over the top, to keep the moisture in. (Hungi style )
Remove the legs and thighs in one segment, then remove the breast meat from the turkey.
Brown the leg/thigh first in the roasting dish on a 6 burner BBQ
Then brown the breast fillets, turning often, while the breast fillets are being seared in the roaster keep the legs segments turning on the hot plate.
Once a good brown colour is achieved, put the leg thigh segments back in with the breasts in the roaster. Add the garlic cloves (to your taste) and onion, cranberries, ground sea salt and pepper with fennel (1/2 tsp fennel to a table spoon pepper corns crushed in the mortar and pestle.)
Once all of the turkey is back into the roaster dish, pour in the wine, cover with layers of cabbage leaves as per picture, then close the BBQ lid and leave on low heat for 20-30 minutes. (I had outer two burners on lo and two in the middle on low.)
Lift the cabbage leaves once to check that the turkey is not burning. add more wine if needed to make more gravy in the roaster.