Give classic Christmas turkey a modern makeover with this succulent barbecued breast stuffed with sweet, crunchy filling.
- 60g butter
- 1 small brown onion, finely chopped
- 3/4 cup macadamia nuts, finely chopped
- 3/4 cup fresh breadcrumbs
- 1 teaspoon finely grated orange rind
- 2 teaspoons finely chopped fresh rosemary
- 2/3 cup orange juice
- 1/3 cup honey
- 1.6kg single turkey breast, skin-on (see note)
- Gravy, to serve
- Melt half the butter in a medium frying pan over medium heat. Add onion. Cook, stirring, for 5 minutes or until softened. Add nuts. Cook, stirring, for 1 to 2 minutes or until golden. Stir in breadcrumbs, orange rind, rosemary, 2 tablespoons orange juice and 1 tablespoon honey. Stir until combined. Remove from heat. Cool.
- Meanwhile, place remaining butter, orange juice and honey in a small saucepan over medium-high heat. Bring to the boil. Reduce heat to low. Simmer, uncovered, for 3 to 4 minutes or until mixture has slightly thickened. Cool.
- Place turkey, skin-side down, on a board. Using a sharp knife, make a deep cut along one side of breast, being careful not to cut all the way through. Open breast fillet out. Place stuffing along centre of one half of breast. Roll to enclose stuffing. Tie up turkey with kitchen string at 2cm intervals to secure.
- Preheat barbecue (with hood) hot plate on medium heat with hood closed. Place turkey, skin-side-up, in a large disposable foil baking tray. Brush turkey with half the butter mixture. Season with salt and pepper. Cook turkey, using indirect heat (see note), with hood closed, basting occasionally with remaining butter mixture, for 1 hour 30 minutes or until cooked through (cover loosely with foil if over-browning during cooking). Remove turkey from barbecue. Cover loosely with foil. Stand for 10 minutes. Thinly slice. Serve with gravy.