Grilled buttermilk turkey with herbed yoghurt sauce Recipe

Andre Martin

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Yes, even turkey gets a grillin'! Flavoured with lemon, garlic, mint, a honey buttermilk marinade and the smoky flavour only a barbecue can give, it’s your tastiest Chrissie bird ever!

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

Combine buttermilk, garlic, salt, honey and turkey in a large zip-lock bag, Massage well then refrigerate for 4 hours or overnight to marinate.
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.
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.
Meanwhile, to make herbed yoghurt sauce, put all ingredients in a large bowl and mix until combined. Transfer to a serving bowl.
Combine cabbage, red onion, cranberries and chilli in a large bowl. Add oil, mustard and vinegar, tossing to coat. Season.
Slice turkey and serve with cabbage salad, herbed yoghurt sauce, grilled lemon halves and a scattering of parsley.