Ingredients

• 1 cup port
• 2 tablespoons caster sugar
• 1 cinnamon stick
• 2 sprigs fresh rosemary
• 1/3 cup extra virgin olive oil
• 2 brown onions, finely chopped
• 4 garlic cloves, crushed
• 240g baby spinach
• 4 cups fresh breadcrumbs
• 2 eggs, lightly beaten
• 2 x 1.5kg fresh single turkey breasts with skin
• 200g brie, thinly sliced
• 1 1/2 cups pitted fresh or frozen thawed cherries, halved (see notes)
• 3 bunches asparagus, trimmed
• 300g green beans, trimmed
• 3 lemons, halved
• Gravy, to serve

Method

• Step 1 Combine port, sugar, cinnamon and rosemary in a saucepan over medium heat. Cook, stirring, for 5 minutes or until sugar has dissolved. Increase heat to medium-high. Bring to a simmer. Reduce heat to low. Simmer for 5 minutes. Set aside to cool completely.
• Step 2 Meanwhile, heat 1/2 the oil in a large frying pan over medium-high heat. Add onion. Cook, stirring, for 5 minutes or until softened. Add garlic and spinach. Cook for 1 minute or until spinach just starts to wilt. Transfer to a bowl. Cool completely. Add breadcrumbs and egg to spinach mixture. Season with salt and pepper. Mix well.
• Step 3 Using a sharp knife, cut 1 turkey breast along 1 side (do not cut all the way through). Open up turkey to lay flat, skin-side down (see notes). Cover turkey with plastic wrap. Using a meat mallet or rolling pin, flatten until 1cm thick. Remove plastic wrap. Arrange ½ the brie slices over turkey. Leaving a 2cm border, top with ½ the spinach mixture, pressing evenly to flatten. Top with ½ the cherries. Roll up turkey, from 1 short end, to form a log. Tie with kitchen string at 4cm intervals. Repeat process with remaining turkey breast, brie, spinach mixture and cherries.
• Step 4 Preheat a barbecue (with hood) hotplate on medium heat with hood closed. Place turkey in a large, lightly oiled disposable foil baking tray. Brush turkey with ¹⁄³ of the port glaze. Season with salt and pepper. Place tray on barbecue grill. Cook turkey using indirect heat, with hood closed, basting every 20 minutes with glaze, for 1 hour 30 minutes or until cooked through and juices run clear when turkey is pierced with a skewer (cover turkey loosely with foil if over-browning during cooking). Remove from barbecue. Cover loosely with foil. Stand for 10 minutes.
• Step 5 Meanwhile, toss asparagus and beans in remaining oil. Cook on hotplate, turning, for 2 minutes or until charred and just tender. Cook lemon halves for 3 minutes or until charred. Discard string from turkey. Serve turkey, sliced, with asparagus, beans, lemon and gravy.