Barbecued turkey breast with cherry sauce

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How to make Barbecued turkey breast with cherry sauce

  • Yield : 8
  • Prep Time : 6:15
  • Cook Time : 1:20
  • Total Time : 7:35

Ingredients

  • 2kg single turkey breast, skin on
  • 1 1/2 tablespoons extra virgin olive oil

Brine

  • 3 cups boiling water
  • 1/2 cup salt
  • 1/4 cup white sugar
  • 1/2 bunch fresh flat-leaf parsley
  • 6 sprigs fresh thyme
  • 6 garlic cloves, bruised
  • 1 1/2 tablespoons whole black peppercorns

Cherry Sauce

  • 500g frozen pitted cherries
  • 50g unsalted butter
  • 1/3 cup white sugar
  • Finely grated rind of 1/2 orange, plus orange zest to serve
  • 2 teaspoons lemon juice

Method

  • Step 1 Make Brine. Combine boiling water, salt and sugar in a large jug, stirring until sugar dissolves. Add parsley, thyme, garlic, peppercorns and 1 litre cold water. Set aside to cool.
  • Step 2 Place turkey in a large ceramic bowl or dish. Pour over brine, making sure turkey is fully immersed. Cover. Refrigerate for 24 to 36 hours (see notes).
  • Step 3 Meanwhile, make Cherry Sauce. Place cherries, butter, sugar, orange rind and lemon juice in a small saucepan over medium heat. Cook, squashing some of the cherries with the back of a spoon, for 15 minutes or until the liquid thickens slightly and forms a syrup. Remove from heat. Set aside to cool (sauce will thicken as it cools; see notes).
  • Step 4 Remove turkey from brine. Discard brine. Pat turkey dry with paper towel. Rub all over with oil. Season with pepper.
  • Step 5 Preheat a barbecue grill on medium-high. Cook turkey, skin-side down, for 3 minutes or until browned. Turn. Cook for 2 minutes. Transfer turkey to a disposable baking dish. Reduce temperature to medium-low. Cook using indirect heat, with hood closed, for 50 minutes to 1 hour or until juices run clear when thickest part of turkey is pierced with a skewer (see notes). Transfer turkey to a plate. Cover loosely with foil. Stand for 10 minutes.
  • Step 6 Slice turkey. Serve with cherry sauce, sprinkled with orange zest.

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