Pepper Turkey Roast with Cranberry Chutney
Give the traditional turkey roast a bit of a kick start with this peppery delight
Details
4kg (8-pound) whole turkey
2 tablespoons sichuan peppercorns
2 star anise
1 tablespoon each coriander seeds and cumin
seeds
2 teaspoons salt
2 teaspoons dried chilli flakes
1 teaspoon each ground ginger and five-spice
powder
⅓ cup (80ml) olive oil
PEACH AND CRANBERRY CHUTNEY
7 large peaches (1.5kg)
1 cup (250ml) cider vinegar
¼ cup (60ml) lemon juice
1 cup (150g) dried cranberries
1 small brown onion (80g), chopped finely
½ teaspoon each ground cinnamon, ground cloves,
ground ginger and ground allspice
2 cups (440g) caster (superfine) sugar
Method
- Discard 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.
- Using mortar and pestle, pound peppercorns, star anise, seeds and salt until crushed coarsely. Dry-fry peppercorn mixture with chilli and spices in small frying pan until fragrant. Remove from heat; stir in oil. Rub all over turkey.
- Close the hood and preheat the barbeque with the burners set to HIGH and the hood down until the hood thermometer reads around 200°C/400°F. Set up your barbeque for indirect cooking (see page 70).
- Place turkey, skin-side up, in deep baking dish. Roast turkey, about 2 hours. Remove from barbeque; cover loosely with foil, rest 10 minutes.
- Meanwhile, make peach and cranberry chutney.
- Serve turkey with chutney.
PEACH AND CRANBERRY CHUTNEY
- Place peaches in large bowl, cover with boiling water for 30 seconds; drain. Peel away skin; remove seed.
- Chop peach flesh coarsely; combine in medium saucepan with remaining ingredients. Bring to the boil. Reduce heat; simmer, uncovered, stirring occasionally, about 1¼ hours or until chutney thickens.
