Dinner ideas

Barbecued butterflied turkey with vegetable salad

Inserting the stuffing between the skin and meat of the breast prevents it from drying out while cooking, as well as infusing the meat with flavour.
Photography by Dean Wilmot. Styling: Vicki Liley

Photography by Dean Wilmot. Styling: Vicki Liley



Barbecued butterflied turkey
Vegetable salad


Barbecued butterflied turkey

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 firmly on breastbone to flatten. Season with salt and pepper.
2.Combine chorizo, tomatoes, parsley and hazelnut meal, season to taste. Using fingers carefully pull skin away from meat on breasts and thighs of turkey. Push chorizo stuffing evenly under the skin.
3.Place turkey in deep disposable aluminium barbecue dish or baking dish. Cook turkey in covered barbecue over low heat, about 1 3/4 hours. Remove from barbecue, cover loosely with foil. Let stand 15 minutes.
4.Serve turkey with vegetable salad.

Vegetable salad

5.Combine zucchini, eggplant, mushrooms, rosemary, basil and half the oil in large bowl. Toss to coat.
6.Cook vegetables, in batches, on heated barbecue (or grill plate) until tender.
7.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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