Give A Modern Twist To Classic Christmas Turkey With This Delectable Recipe

By Team Good Life, 23 Dec 2017


Christmas dinner is incomplete if there isn’t a perfectly roasted turkey to grace the table. Juicy turkey is something that every family member looks forward to with joy. This recipe for barbecued turkey with honey and macadamia is a modern take on a classic Christmas roast. Honey and macadamia is great combination and one that pairs together for a delicious medley of flavors. Serve with a side of buttery gravy for the ultimate in festive indulgence.

Barbecued Turkey With Honey Macadamia Stuffing


For turkey

  • 60g butter
  • 1 small brown onion, finely chopped
  • 3/4 cup macadamia nuts, finely chopped
  • 3/4 cup fresh breadcrumbs
  • 1 teaspoon finely grated orange rind
  • 2 teaspoons finely chopped fresh rosemary
  • 2/3 cup orange juice
  • 1/3 cup honey
  • 1.6kg single turkey breast, skin


  • 30g butter
  • 1 onion, finely chopped
  • 1 garlic clove, smashed
  • 4 sprigs thyme, chopped
  • 1 1/2 tablespoons plain flour
  • 1 1/2 cups chicken liquid stock



Melt half the butter in a medium frying pan over medium heat. Add onion. Cook, stirring, for 5 minutes or until softened. Add nuts. Cook, stirring, for 1 to 2 minutes or until golden. Stir in breadcrumbs, orange rind, rosemary, 2 tablespoons orange juice and 1 tablespoon honey. Stir until combined. Remove from heat. Cool.

Meanwhile, place remaining butter, orange juice and honey in a small saucepan over medium-high heat. Bring to the boil. Reduce heat to low. Simmer, uncovered, for 3 to 4 minutes or until mixture has slightly thickened. Cool.

Place turkey, skin-side down, on a board. Using a sharp knife, make a deep cut along one side of breast, being careful not to cut all the way through. Open breast fillet out. Place stuffing along centre of one half of breast. Roll to enclose stuffing. Tie up turkey with kitchen string at 2cm intervals to secure.

Preheat barbecue (with hood) hot plate on medium heat with hood closed. Place turkey, skin-side-up, in a large disposable foil baking tray. Brush turkey with half the butter mixture. Season with salt and pepper. Cook turkey, using indirect heat, with hood closed, basting occasionally with remaining butter mixture, for 1 hour 30 minutes or until cooked through (cover loosely with foil if over-browning during cooking). Remove turkey from barbecue. Cover loosely with foil. Stand for 10 minutes. Thinly slice. Serve with gravy.


Melt butter in a large saucepan over medium-high heat. Cook onion, garlic and thyme, stirring, for 5 minutes or until browned (the colour will improve the taste and colour of your gravy). Add flour and stir to coat. Cook for 30 seconds. Slowly stir in stock until combined (be careful of the steam). Scrape brown bits from base of pan. Bring to the boil over high heat. Reduce heat.

Gently boil for 4 minutes or until sauce thickens. Strain into a small jug and check seasoning.

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