Name: Asian-spiced barbecued turkey
Cook time: 150 min
Total time: 150 min
Yield: 10
Ingredients: 4 kilogram whole turkey; 2 tablespoon sichuan peppercorns; 2 star anise; 1 tablespoon coriander seeds; 1 teaspoon cumin seeds; 2 teaspoon salt; 2 teaspoon dried chilli flakes; 1 teaspoon ground ginger; 1 teaspoon five-spice powder; 1/3 cup (80ml) olive oil; Peach and cranberry chutney; 7 large peaches (1.5kg); 1 cup (250ml) cider vinegar; 1/4 cup (60ml) lemon juice; 1 cup (150ml) dried cranberries; 1 brown onion (80g), chopped finely; 1/2 teaspoon ground cinnamon; 1/2 teaspoon ground cloves; 1/2 teaspoon ground ginger; 1/2 teaspoon ground allspice; 2 cup (440g) caster (superfine) sugar

Asian-spiced barbecued turkey

Asian-spiced turkey with a deliciously sweet and spiced peach and cranberry chutney.

Skip to Recipe

Serves 10

Cook

2H 30M

Ingredients

4 kilogram whole turkey

2 tablespoon sichuan peppercorns

2 star anise

1 tablespoon coriander seeds

1 teaspoon cumin seeds

2 teaspoon salt

2 teaspoon dried chilli flakes

1 teaspoon ground ginger

1 teaspoon five-spice powder

1/3 cup (80ml) olive oil

Peach and cranberry chutney

7 large peaches (1.5kg)

1 cup (250ml) cider vinegar

1/4 cup (60ml) lemon juice

1 cup (150ml) dried cranberries

1 brown onion (80g), chopped finely

1/2 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon ground ginger

1/2 teaspoon ground allspice

2 cup (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 a mortar and pestle, grind peppercorns, star anise, seeds and salt until crushed coarsely. Dry-fry peppercorn mixture with chilli and spices in a small frying pan until fragrant. Remove from heat; stir in oil. Rub spice mixture all over turkey.

3.Place turkey, skin-side up, in a deep disposable baking dish. Cook turkey in covered barbecue, using indirect heat, following manufacturer’s instructions, about 2 hours. Remove from barbecue; cover loosely with foil, rest 10 minutes.

4.Make peach and cranberry chutney. Place peaches in a large bowl, cover with boiling water for 30 seconds; drain. Peel away skin; remove seed. Chop peach flesh coarsely; combine in a medium saucepan with remaining ingredients. Bring to the boil. Reduce heat; simmer, uncovered, stirring occasionally, about 1¼ hours or until chutney thickens.

5.Serve turkey with chutney.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook

Ingredients

Method

Related stories

About your privacy