An outstanding turkey dinner for 10, with an Australian summer spin - cooked in a barbecue!
- 2kg double turkey breast
- 4 garlic cloves, crushed
- 1 tablespoon orange rind, finely grated
- 1/2 cup orange juice
- 2 tablespoons fresh sage, chopped
- 2 tablespoons fresh chives, chopped
- 2 tablespoons extra virgin olive oil
- Roast potato and baby carrots, to serve
- Green beans, steamed, to serve
- 500g frozen cherries or fresh cherries, seeded, halved
- 1/4 cup jellied cranberry sauce
- 1/2 cup dry white wine
- 1 tablespoon white wine vinegar
- 1 tablespoon brown sugar
- 1 star anise
- 1 cinnamon stick
- Halve turkey to create 2 single breast fillets. Place in a large glass or ceramic baking dish. Combine garlic, orange rind, orange juice, sage, chives and oil in a small bowl. Season with salt and pepper. Pour over turkey. Rub to coat. Refrigerate for 1 hour.
- Preheat a barbecue (with hood) hotplate on high. Cook turkey for 3 to 4 minutes each side or until browned. Remove turkey. Place a greased stainless-steel rack on top of hotplate. Place turkey on rack. Reduce heat to medium. Cook, with barbecue hood closed, for 50 minutes to 1 hour or until juices run clear when thickest part is pierced with a skewer. Transfer turkey to serving plate. Cover loosely with foil. Stand for 10 minutes.
- Meanwhile, make Cherry-cranberry sauce Place cherries, cranberry sauce, white wine, vinegar and sugar in a saucepan over medium heat. Cook, stirring occasionally, for 5 minutes or until melted and combined. Add star anise and cinnamon. Simmer for 15 to 20 minutes or until slightly thickened.
- Slice turkey. Serve with cherry-cranberry sauce, roast vegetables and beans.