Asian-spiced barbecued turkey
Asian-spiced turkey with a deliciously sweet and spiced peach and cranberry chutney.
- 2 hrs 30 mins cooking
- Serves 10
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Ingredients
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
Method
Asian-spiced barbecued turkey
- 1Discard 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.
- 2Using 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.
- 3Place 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.
- 4Make 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.
- 5Serve turkey with chutney.
