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Barbecued turkey breast with cherry sauce
Barbecued turkey breast with cherry sauce
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Prep Time:
375 minutes
Cook Time:
80 minutes
Total Time:
455 minutes
Discover the secret to juicy Christmas turkey with a brine inspired by Thomas Keller, a renowned chef. Perfect for barbecuing or roasting your holiday bird.
Ingredients:
  • 2kg single turkey breast, skin on
  • 27.30 gm extra virgin olive oil
  • 750.00 gm boiling water
  • 60.00 gm salt
  • 56.25 gm white sugar
  • 1/2 bunch fresh flat-leaf parsley
  • 6 sprigs fresh thyme
  • 6 garlic cloves, bruised
  • 30.00 ml whole black peppercorns
  • 500g frozen pitted cherries
  • 50g unsalted butter
  • 74.25 gm white sugar
  • Finely grated rind of 1/2 orange, plus orange zest to serve
  • 10.60 gm lemon juice
Instructions:
  • Prepare the brine by mixing boiling water with salt and sugar in a large jug until the sugar dissolves. Then, add parsley, thyme, garlic, peppercorns, and 1 liter of cold water. Allow it to cool.
  • In a large ceramic bowl or dish, nestle the turkey comfortably and pour over the flavorful brine making sure it is completely submerged. Cover the bowl securely and let it rest in the refrigerator for 24 to 36 hours as per the notes.
  • As you wait, craft the Cherry Sauce by combining cherries, butter, sugar, orange rind, and lemon juice in a small saucepan over medium heat. Simmer for 15 minutes, gently pressing some cherries with a spoon until the liquid slightly thickens into a syrup. Remove from heat and let it cool (the sauce will thicken upon cooling).
  • Take the turkey out of the brine, dispose of the brine, and gently dry the turkey with a paper towel. Massage the turkey with oil and generously season with pepper.
  • Preheat a barbecue grill to medium-high heat. Grill the turkey skin-side down for 3 minutes until golden brown. Flip and grill for another 2 minutes. Place the turkey in a disposable baking dish. Lower the heat to medium-low and cook indirectly with the hood closed for 50 minutes to 1 hour until the juices run clear. Transfer the turkey to a plate, cover loosely with foil, and let it rest for 10 minutes before serving.
  • Slice the succulent turkey and serve it alongside a delectable cherry sauce, alluringly sprinkled with fragrant orange zest.

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