Barbecued butterflied turkey with vegetable salad
Christmas cookbook, ACP Books, $12.95
Photography by Dean Wilmot. Styling: Vicki Liley
Barbecued butterflied turkey with vegetable salad
INGREDIENTS
3kg turkey
1 chorizo sausage (170g), chopped finely
½ cup (75g) finely chopped drained sun-dried tomatoes in oil
½ cup coarsely chopped fresh flat-leaf parsley
½ cup (50g) hazelnut meal
vegetable salad
3 small zucchini (270g), sliced thinly
3 baby eggplants (180g), sliced thinly
16 flat mushrooms (1.3kg), trimmed
1 tablespoon finely chopped fresh rosemary
1 tablespoon finely chopped fresh basil
1/3 cup (80ml) olive oil
2 tablespoons balsamic vinegar
80g mixed salad leaves
METHOD
Place turkey, breast-side down, on board. Using kitchen scissors, cut down either side of backbone, discard backbone. Turn turkey skin-side up; press down on breastbone with heel of hand to flatten. Season.
Combine chorizo, tomatoes, parsley and meal in medium bowl; season to taste. Using fingers, carefully pull skin away from meat on breasts and thighs of turkey. Push chorizo mixture evenly under the skin.
Place turkey in deep disposable aluminium barbecue dish or baking dish; cook turkey in covered barbecue, using indirect heat, following manufacturer’s instructions, over low heat for about 1¾ hours. Remove from barbecue; cover loosely with foil, stand 15 minutes.
Make vegetable salad.
Serve turkey with salad.
vegetable salad
Combine zucchini, eggplant, mushrooms, rosemary, basil and half the oil in large bowl. Cook vegetables, in batches, on heated barbecue (or grill plate) until tender. Combine remaining oil and vinegar in screw-top jar; shake well. Combine vegetables, salad leaves and dressing in large bowl; toss gently, season to taste.
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