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Roast turkey with cherry barbecue sauce
Roast turkey with cherry barbecue sauce
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Prep Time:
60 minutes
Cook Time:
160 minutes
Total Time:
220 minutes
Indulge in a succulent roast turkey drizzled with delicious cherry barbecue sauce for the perfect Christmas feast.
Ingredients:
  • 8.00 gm brown sugar
  • 4.80 gm sea salt
  • 5.00 gm smoked paprika
  • 1/2 tsp freshly ground black pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp mustard powder
  • 1/2 tsp onion powder
  • 1/4 tsp cayenne pepper
  • 0.63 gm ground cumin
  • 4-5kg Hunter Valley Whole Turkey
  • 2 brown onions, coarsely chopped
  • 2 carrots, coarsely chopped
  • 3 celery stalks, coarsely chopped
  • 6g fresh thyme sprigs, divided
  • 100g butter, divided
  • 500ml chicken stock
  • 40.00 ml plain flour
  • 18.20 gm olive oil
  • 250g fresh cherries (about 2 cups), halved, pitted
  • 1 brown onion, halved, thinly sliced
  • 1 long red chilli, sliced
  • 3 pieces orange peel, about 7cm x 2cm, removed with vegetable peeler avoiding white pith
  • 2 garlic cloves, smashed
  • 185ml cider vinegar
  • 75g brown sugar
  • 55.60 gm molasses or treacle
Instructions:
  • Combine sugar, salt, paprika, pepper, garlic powder, mustard powder, onion powder, cayenne pepper, and cumin in a small bowl. Set aside.
  • Preheat your oven to 180C (160C fan-forced). Gently pat the turkey skin dry with paper towels. Fill the main turkey cavity with half of the chopped onions, carrots, celery, and thyme sprigs. Secure the turkey legs together with kitchen string.
  • In a roasting pan, combine the rest of the onions, carrots, celery, and thyme. Place a wire rack in the pan and set the turkey on the rack. In a small heavy saucepan, melt 80g butter. Take the pan off the heat and mix in 1 tablespoon of the spice mixture. Brush the turkey all over with the seasoned butter.
  • Cover the turkey with foil and roast for 1 hour and 20 minutes. Uncover, baste with more spice butter, and roast for another 1 hour and 20 minutes or until the thermometer reads 74˚C when inserted into the thigh. Rest the turkey covered with foil for 30 minutes before carving.
  • After roasting, let the pan drippings sit for 5 minutes to separate the oil from the juices. Remove the oil, then heat the roasting pan on the stove. Add stock and juices, bring to a simmer, and stir to incorporate the rich flavors. Strain to achieve a smooth sauce.
  • In a saucepan over medium heat, melt the rest of the butter. Stir in flour and cook for 1 min. Gradually whisk in stock and bring to a simmer. Cook for 3 mins until gravy slightly thickens. Season with salt and pepper.
  • In a medium heavy saucepan over high heat, heat oil. Add cherries, onion, chili, orange peel, and garlic. Cook, stirring occasionally, for 5 minutes until moisture evaporates and veggies char slightly. Add vinegar, brown sugar, molasses, water, and spices. Simmer on medium-low for 10 minutes to enhance flavors. Blend mixture until smooth, season with salt to taste.
  • Serve juicy carved turkey drizzled with a decadent mixture of gravy and barbecue sauce.

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