In the kitchen:

• Wash and dab dry turkey with paper towels.
• Then season Turkey with salt, pepper and cajun spice.
• Next, cut brioche into 2cm cubes and toast for 10minutes at 180°C.
• Cut celery, carrots and luncheon meat into 2cm cubes, segment the orange and mix with toasted brioche.
• Stuff cavity of turkey with the stuffing and tie the 2 ends of the drumstick using some butcher string.
• Lastly, brush cooking oil over surface of turkey and put in baking tray.

At the barbecue:

• Prepare the barbecue for Indirect heat approx. 180°C. If using a charcoal barbecue, you need 3/4 a chimney starter of lit briquettes.
• Preheat Grill for 20mins with lid down.
• Place turkey inside grill and roast for 120minutes at 180°C or till internal temperature reaches 74°C.
• Remove from grill and rest for 15 minutes before serving.