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


  1. 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.
  2. 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.
  3. 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).
  4. Place turkey, skin-side up, in deep baking dish. Roast turkey, about 2 hours. Remove from barbeque; cover loosely with foil, rest 10 minutes.
  5. Meanwhile, make peach and cranberry chutney.
  6. Serve turkey with chutney.

PEACH AND CRANBERRY CHUTNEY 

  1. Place peaches in large bowl, cover with boiling water for 30 seconds; drain. Peel away skin; remove seed.
  2. 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.

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