Barbequed Turkey with Cherry Sauce

Ingredients

•  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

Cherry-Cranberry Sauce

• 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

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.

Download the Barbequed Turkey with Cherry Sauce PDF. If you have trouble downloading this file, right click the link and choose “Save target as…” and save to your computer.