Method:
Step 1: 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.
Step 2: 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.
Step 3: 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.
Step 4: Slice turkey. Serve with cherry-cranberry sauce, roast vegetables and beans.
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