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Barbecued turkey breast with cherry-cranberry sauce
Barbecued turkey breast with cherry-cranberry sauce
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Prep Time:
85 minutes
Cook Time:
70 minutes
Total Time:
155 minutes
"BBQ-roasted Australian summer turkey feast for 10."
Ingredients:
  • 2kg double turkey breast
  • 4 garlic cloves, crushed
  • 20.00 ml orange rind, finely grated
  • 131.25 gm orange juice
  • 40.00 ml fresh sage, chopped
  • 40.00 ml fresh chives, chopped
  • 36.40 gm extra virgin olive oil
  • Roast potatoes, to serve
  • Baby carrots, to serve
  • Green beans, steamed, to serve
  • 500g frozen cherries or fresh cherries, seeded, halved
  • 73.13 gm jellied cranberry sauce
  • 125.00 gm dry white wine
  • 20.00 ml white wine vinegar
  • 16.00 gm brown sugar
  • 1 star anise
  • 1 cinnamon stick
Instructions:
  • Cut the turkey in half to get two single breast fillets. Place them in a large glass or ceramic baking dish. Mix garlic, orange zest, orange juice, sage, chives, and oil in a small bowl. Season with salt and pepper, then pour over the turkey. Massage the mixture to coat the turkey evenly. Refrigerate for 1 hour.
  • Preheat a hot barbecue with a hood on high. Cook turkey for 3 to 4 minutes on each side until nicely browned. Transfer the turkey to a greased stainless-steel rack on the hotplate. Reduce the heat to medium and cook with the barbecue hood closed for 50 minutes to 1 hour until juices run clear when the thickest part is pierced with a skewer. Move the turkey to a serving plate, cover loosely with foil, and let it stand for 10 minutes before serving.
  • Prepare the Cherry-cranberry sauce by combining cherries, cranberry sauce, white wine, vinegar, and sugar in a saucepan over medium heat. Stir occasionally for 5 minutes until melted and combined. Then, add star anise and cinnamon, and simmer for 15 to 20 minutes until slightly thickened.
  • Slice the succulent turkey and elegantly present it alongside a delightful cherry-cranberry sauce, perfectly roasted vegetables, and tender beans.

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