Name: Barbecued butterflied turkey with vegetable salad
Cook time: 120 min
Total time: 120 min
Yield: 8
Ingredients: Barbecued butterflied turkey; 3 kilogram whole turkey; 1 chorizo sausage (170g), chopped finely; 1/2 cup (75g) finely chopped, drained sun-dried tomatoes in oil; 1/2 cup coarsely chopped fresh flat-leaf parsley; 1/2 cup (50g) hazelnut meal; Vegetable salad; 3 small zucchini (270g), sliced thinly lengthways; 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 tablespoon balsamic vinegar; 80 gram mixed salad leaves

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

Ingredients

Barbecued butterflied turkey

3 kilogram whole turkey

1 chorizo sausage (170g), chopped finely

1/2 cup (75g) finely chopped, drained sun-dried tomatoes in oil

1/2 cup coarsely chopped fresh flat-leaf parsley

1/2 cup (50g) hazelnut meal

Vegetable salad

3 small zucchini (270g), sliced thinly lengthways

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 tablespoon balsamic vinegar

80 gram mixed salad leaves

Method

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.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

Barbecued butterflied turkey

Vegetable salad

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