- Step 1
Combine lemon zest and juice, oil, water, garlic, rosemary, salt and pepper in a glass bowl or sealable plastic bag. Add turkey and turn to coat. Cover and chill for 30 mins.
- Step 2
Meanwhile, holding each orange over a bowl, cut either side of the membrane to release segments and reserve. Squeeze remaining juice into bowl. Stir cranberry sauce and orange juice in a saucepan over low heat for 3 mins or until combined. Add reserved segments and heat for 1 min or until warmed.
- Step 3
Preheat a barbecue grill or chargrill pan on medium. Spray with oil. Drain turkey from marinade and cook on grill for 4 mins on each side or until cooked through. Transfer to a plate and cover with foil. Rest for 10 mins. Thickly slice.
- Step 4
Arrange turkey on a platter with rosemary sprigs. Sprinkle with pistachios and serve with the sauce.