Spiced Barbecued Turkey With Peach And Cranberry Ch

Name: Spiced Barbecued Turkey With Peach And Cranberry Chutney
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tbsp Sichuan peppercorns; 2 None star anise; 1 tbsp coriander seeds; 1 tsp cumin seeds; 2 tsp salt; 2 tsp dried chili flakes; 1 tsp ground ginger; 1 tsp five-spice powder; 1/3 cup olive oil; 1 (9 lb) whole turkey, spatchcocked; None None Peach and Cranberry Chutney; 7 None large peaches (around 3 1/3 lb); 1 cup cider vinegar; 1/4 cup lemon juice; 5 oz dried cranberries; 1 None Spanish onion, peeled, chopped finely; 1/2 tsp ground cinnamon; 1/2 tsp ground cloves; 1/2 tsp ground ginger; 1/2 tsp ground allspice; 1 cup granulated sugar

Servings: persons

2 tbsp Sichuan peppercorns
2 None star anise
1 tbsp coriander seeds
1 tsp cumin seeds
2 tsp salt
2 tsp dried chili flakes
1 tsp ground ginger
1 tsp five-spice powder
1/3 cup olive oil
1 (9 lb) whole turkey, spatchcocked
None None Peach and Cranberry Chutney
7 None large peaches (around 3 1/3 lb)
1 cup cider vinegar
1/4 cup lemon juice
5 oz dried cranberries
1 None Spanish onion, peeled, chopped finely
1/2 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground ginger
1/2 tsp ground allspice
1 cup granulated sugar

1
Using a mortar and pestle, grind peppercorns, star anise, coriander, cumin and salt until crushed coarsely. Transfer to a large frying pan along with remaining spices. Dry toast until fragrant. Remove from heat and stir in oil. Rub spice mixture over turkey.
2
Preheat grill. Place turkey, skin-side up, in a deep disposable baking dish. Grill over indirect heat with lid closed for about 2 hours. Remove from grill and cover loosely with foil. Set aside to rest for 10 mins.
3
Meanwhile, to make the peach and cranberry chutney, place peaches in a large bowl. Cover with boiling water for 30 seconds then drain. Peel away skin and remove pits. Chop peach flesh coarsely. Transfer to a medium saucepan along with remaining ingredients. Bring to a boil then reduce heat and simmer, stirring occasionally, for about 1 hour 15 mins, or until thickened.
4
Serve turkey with chutney.

453

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 2 tbsp Sichuan peppercorns, 2 None star anise, 1 tbsp coriander seeds, 1 tsp cumin seeds, and more.

Yes, Spiced Barbecued Turkey With Peach And Cranberry Chutney falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spiced Barbecued Turkey With Peach And Cranberry Chutney

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions