Spiced Barbecued Turkey With Peach And Cranberry Chutney - cooking recipe

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

Preparation

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.
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.
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.
Serve turkey with chutney.