Ingredients
300ml buttermilk
2 cloves garlic, crushed, plus extra 1 clove
2 tsp fine salt
2 Tbsp honey
2.3kg turkey breast fillet, skin on
3 lemons, halved
9 mint leaves, plus extra
1⁄4 cup leaves, and sprigs, to garnish
2 cups shredded red cabbage
1⁄2 red onion, thinly sliced
1⁄4 cup dried cranberries
1 long red chilli, deseeded, very thinly sliced
1⁄4 cup extra virgin olive oil
1 tsp dijon mustard
1 Tbsp red wine vinegar
Sea‐salt flakes and freshly ground black pepper, to season
HERBED YOGHURT SAUCE
1⁄2 cup Greek‐style yoghurt
1⁄2 cup at‐leaf parsley leaves, finely chopped
1 green shallot, thinly sliced
1 Tbsp extra virgin olive oil
1 tsp honey
Finely grated zest and juice of 1⁄2 lemon
Sea‐salt flakes and freshly ground black pepper, to season
Method
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Combine buttermilk, garlic, salt, honey and turkey in a large zip-lock bag, Massage well then refrigerate for 4 hours or overnight to marinate.
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Remove turkey from marinade and wipe off excess. Slice extra garlic into 18 thin lengths. From 1 lemon half slice 9 very thin wedges. Use a small sharp knife to make 18 small 1cm-deep incisions through turkey skin into meat. Push a piece of garlic into each hole then push a piece of lemon and a mint leaf into alternate holes (so 9 holes for each), using the handle of a teaspoon to help.
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Preheat a lidded barbecue grill plate to medium-high. Grill turkey, skin-side down, for 5 minutes. Turn onto one side and grill for a further 3 minutes, Turn onto other side for 3 minutes then turn onto base and reduce heat to medium (160°C) and close lid. Cook for 1 hour 15 minutes or until cooked through when tested with a cook’s thermometer (75°C). During last 5 minutes of cooking, add remaining lemon halves, cut-side down, and cook until lightly charred. Remove turkey and lemons from barbecue and transfer to a plate. Cover loosely with foil and set aside for 15 minutes to rest.
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Meanwhile, to make herbed yoghurt sauce, put all ingredients in a large bowl and mix until combined. Transfer to a serving bowl.
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Combine cabbage, red onion, cranberries and chilli in a large bowl. Add oil, mustard and vinegar, tossing to coat. Season.
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Slice turkey and serve with cabbage salad, herbed yoghurt sauce, grilled lemon halves and a scattering of parsley.
