Turkey with Strawberry and Cherry Salad

BBQ Recipes, Features, Turkey

nutritional count per serving 27.1g total fat (7.6g saturated fat); 2454kJ (587 cal); 19.7g carbohydrate; 64.1g protein; 2.8g fibre

You need two bunches of rocket (arugula) for this recipe. Use a good quality chicken stock instead of the consommé, if you prefer. Ask the butcher to butterfly the turkey for you.

  • Prep Time:2 hours 15 minutes
  • Cooking Time:2 hours 15 minutes
  • Serves:8
  • ¾ cup (180ml) chicken consommé
  • ¾ cup (150g) couscous
  • 4 medium tomatoes (600g), seeded, chopped finely
  • ¾ cup coarsely chopped fresh flat-leaf parsley
  • 2 cloves garlic, crushed
  • 1 tablespoon finely grated lemon rind
  • 3kg (6-pound) whole turkey, butterflied
  • 20g (¾ ounce) butter, melted
  • strawberry and cherry salad
  • 500g (1 pound) rocket (arugula), trimmed
  • 250g (8 ounces) strawberries, hulled, halved
  • 250g (8 ounces) cherries, seeded
  • ¼ cup (60ml) balsamic vinegar
  • 2 tablespoons olive oil
  • 2 tablespoons finely shredded fresh basil
  1. Bring consommé to the boil in small saucepan. Add couscous; cover, stand about 5 minutes or until liquid is absorbed, fluffing with fork occasionally.
  2. Combine couscous with tomato, parsley, garlic and rind in medium bowl; season to taste.
  3. Carefully ease skin away from turkey breasts and thighs. Push couscous mixture evenly under skin; brush turkey with butter.
  4. Place turkey, skin-side up, in deep disposable baking dish. Cook turkey in covered barbecue, using indirect heat, about 1¾ hours, basting occasionally with pan juices. Remove from barbecue; cover loosely with foil, stand 10 minutes.
  5. Meanwhile, make strawberry and cherry salad.
  6. Serve turkey with salad.

strawberry and cherry salad  Place ingredients in large bowl; toss gently to combine.

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