Asian-spiced barbecued turkey

Asian-spiced turkey with a deliciously sweet and spiced peach and cranberry chutney.

  • 2 hrs 30 mins cooking
  • Serves 10
  • Print


Asian-spiced barbecued turkey
  • 4 kilogram whole turkey
  • 2 tablespoon sichuan peppercorns
  • 2 star anise
  • 1 tablespoon coriander seeds
  • 1 teaspoon cumin seeds
  • 2 teaspoon salt
  • 2 teaspoon dried chilli flakes
  • 1 teaspoon ground ginger
  • 1 teaspoon five-spice powder
  • 1/3 cup (80ml) olive oil
Peach and cranberry chutney
  • 7 large peaches (1.5kg)
  • 1 cup (250ml) cider vinegar
  • 1/4 cup (60ml) lemon juice
  • 1 cup (150ml) dried cranberries
  • 1 brown onion (80g), chopped finely
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground allspice
  • 2 cup (440g) caster (superfine) sugar


Asian-spiced barbecued turkey
  • 1
    Discard neck from turkey. Rinse turkey under cold water; pat dry inside and out with absorbent paper. Using kitchen scissors, cut along each side of turkey's backbone; discard backbone. Turn turkey skin-side up; using heel of hand, press down on breastbone to flatten turkey.
  • 2
    Using a mortar and pestle, grind peppercorns, star anise, seeds and salt until crushed coarsely. Dry-fry peppercorn mixture with chilli and spices in a small frying pan until fragrant. Remove from heat; stir in oil. Rub spice mixture all over turkey.
  • 3
    Place turkey, skin-side up, in a deep disposable baking dish. Cook turkey in covered barbecue, using indirect heat, following manufacturer's instructions, about 2 hours. Remove from barbecue; cover loosely with foil, rest 10 minutes.
  • 4
    Make peach and cranberry chutney. Place peaches in a large bowl, cover with boiling water for 30 seconds; drain. Peel away skin; remove seed. Chop peach flesh coarsely; combine in a medium saucepan with remaining ingredients. Bring to the boil. Reduce heat; simmer, uncovered, stirring occasionally, about 1¼ hours or until chutney thickens.
  • 5
    Serve turkey with chutney.

More From Women's Weekly Food