BBQ Turkey Breast with Spicy Rhubarb Glaze

by Phil Vickery for British Turkey


Turkey is great for barbecues because it cooks so quickly and is tender and tasty. Look out for ready-prepared steaks, fillets and cubes perfect for home made kebabs.

Serves: 4-6

Ingredients

  • 4 x 200g British turkey breasts or steaks
  • olive oil
  • salt & pepper
  • Spice marinade:
  • 1 tbsp paprika
  • 2tsp ground cumin
  • 1tsp ground cinnamon
  • 1tsp ground turmeric
  • Rhubarb glaze:
  • 200g rhubarb, chopped finely
  • 1 tbsp minced ginger in oil
  • 1 tbsp minced lemon grass in oil
  • 130g caster sugar
  • buttered new potatoes
  • watercress salad

Method

  1. Season the turkey steaks and brush with olive oil.
  2. To make the spice marinade, mix together all ingredients. Rub this mixture all over the turkey, patting in well. Place in a dish, cover and chill for about 1 hour.  Meanwhile light the bbq.
  3. Whilst the bbq is warming up, place the rhubarb, ginger, lemon grass and sugar into a pan and cook over a low heat until thick and well cooked. Liquidise to a puree. Divide the rhubarb puree in half, spooning some over the turkey breasts and reserve the other half to use as a dip.
  4. When the bbq is hot and the coals have turned grey, cook the turkey breasts carefully on both sides for about 6-9 minutes, basting frequently with the
  5. rhubarb glaze. Test the breasts are cooked through with a sharp knife.
  6. Serve with the reserved dipping sauce and a few boiled new potatoes and watercress salad.

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