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

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.

Ziegler and Brown

Good Design Award

Turbo Elite receives Good Design Award 2012

The Ziegler & Brown Turbo Barbeque is the recipient of the coveted Good Design Awards, Australia’s oldest and most prestigious award for design and innovation with its origins dating back to 1958. The Awards showcase superior examples of good design across a broad range of industries and design disciplines. There are seven main categories for the awards and 25 sub-categories, representing one of the most diverse range of submissions in the world.

Combining quality stainless steel construction and break through design, the award winning Ziegler & Brown Turbo Elite is in a class of its own. Innovative and technologically advanced, the Turbo features the exclusive Radiant Quartz Technology (RQT) burner system, for powerful and efficient barbequing. The patented RQT burner system for the Turbo range of barbeques has been designed and developed right here in Australia. Complete with an impressive 10 year warranty on the double skin firebox and hood, the Turbo Elite is the ultimate barbeque to take your outdoor dining to new heights.

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Good Design Selection

Portable Grill 

With its powerful burner and innovative design, the Ziegler & Brown Portable Grill is ideal for inner city balconies, and perfect for picnics, beach trips, camping and caravanning.

The Portable Grill is incredibly versatile thanks to a high-domed roll-back hood – that can cook open or closed – depending on whether you’re preparing a succulent roast for dinner or frying up bacon and eggs for breakfast.

Available in Chili Red and Gunmetal Grey, the little Ziggy offers customers superior quality, exceptional performance and ultimate portability, delivering mouth-watering results every time.

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Red Dot Award 2014

Triple Grill 

The Ziegler & Brown Triple Grill was the proud recipient of The Red Dot Award: Product Design 2014. Big Ziggy beat a field of close to 5000 other entries, from more than 50 countries, to win this prestigious international award.

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