1 small orange, squeezed or juice, we used a clementine orange roughly 2 tablespoons
1 teaspoon oil
1 can cranberry sauce
1 1/2 cups barbecue sauce, we use Diana's original
1 teaspoon cinnamon, ground
1 teaspoon white pepper
1 teaspoon seasoning salt
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon cayenne pepper
1 lime, juice of
Combine ingredients for our Kickin' BBQ sauce in small sauce pan. Stir, bring to a boil, and let simmer, over medium low heat, for 10 minutes.
In the meantime, get ready to clean and cut your potatoes into cubes. Boil them for 5 minutes while you are preparing the other vegetables and waiting for the barbecue sauce to finish. After 5 minutes dump the potatoes into a strainer in the sink until needed.
In a small bowl melt butter. Add sage, thyme, parsley and orange juice. Stir until blended. Set aside.
Preheat the barbecue to medium high.
Grab your tinfoil and tear off a piece about 18 inches long or more. Place the tinfoil on your workstation. Spread the turkey pieces on top of the tinfoil, in the center. Next, pile on the vegetables! Place the butternut squash, red and green peppers, potatoes and mushrooms on top of the turkey. Sprinkle the minced garlic, pour butter mixture all over top of the vegetables as well as 1 teaspoon of oil. Using a brush, baste barbecue sauce all over the top of the vegetable pile. Seal the tinfoil. Grab each long end of the foil and hold above the turkey mixture. Squeeze and roll it downwards until it is almost on top of the turkey mixture. Fold the side edges in and place it on top of your barbecue.
Barbecue for about 20 minutes. At about the 10 minute mark baste with your BBQ sauce again and rotate foil pack 180 degrees. Serve with the Kickin' BBQ sauce on the side.
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