1.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.
2.Combine chorizo, tomatoes, parsley and ground hazelnuts 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.
3.Place turkey, skin-side up, in deep disposable baking dish. Cook turkey in covered barbecue, using indirect heat, for about 1¾ hours. Remove turkey from barbecue; cover loosely with foil, stand 10 minutes.
4.To make 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. Place remaining oil and vinegar in screw-top jar; shake well. Place vegetables, salad leaves and dressing in large bowl; toss gently to combine, season to taste.
5.Serve turkey with salad.
Ask the butcher to butterfly the turkey for you. The turkey can be cooked in the oven, if you prefer. Preheat oven to 180°C (160°C fan-forced) and cook, uncovered, on wire rack, for about 1¾ hours.Note