Cranberry Glazed Butterflied Turkey with Pork, Pistachio and Cranberry Stuffing Balls

Preheat a lidded BBQ to 200°C. Remove the giblets and neck, if necessary, from the thawed turkey.

To butterfly or spatchcock the turkey, using kitchen shears or a sharp knife, cut turkey down each side of the backbone. Turn turkey breast side up. Press firmly on the breastbone to flatten.

To make the glaze: Heat ingredients in a small saucepan and simmer for 5 minutes to allow the spice flavours to infuse.

Place the turkey breast side up on a lined hotplate or in a tray. Brush the turkey with the glaze and close the lid. Leave the outside burners on low and only open every 20 minutes to glaze. Cook for approximately 1 ¼ hours. Insert a skewer into the thickest part of the meat and when the juices run clear the turkey is cooked. alternatively use a meat thermometer, the internal temperature should be 74°C.

Remove the turkey from the heat. Cover and rest for 15 minutes before carving. Serve with Pork, Pistachio and Cranberry Stuffing Balls.

To make the stuffing balls : Heat a dash of oil in a small saucepan and gently cook the onion until soft. Remove from heat and allow to cool. Combine sausage meat, onion, breadcrumbs, Wattie's Bit on the Side Cracker Cranberry Sauce and pistachios. Roll into 18 walnut sized balls. Place on a tray and refrigerate until ready to cook. These can be either cooked on the BBQ while the turkey is resting or in a preheated 180°C (fan bake) oven for 15-20 minutes.