Name: Turkey with strawberry and cherry salad
Prep time: 20 min
Cook time: 110 min
Total time: 130 min
Yield: 8
Ingredients: 3/4 cup (180 millilitres) chicken consommé; 3/4 cup (150 grams) couscous; 4 medium tomatoes (600 grams), seeded, finely chopped; 3/4 cup coarsely chopped fresh flat-leaf parsley; 2 clove garlic, crushed; 1 tablespoon finely grated lemon rind; 3 kilogram whole turkey, butterflied; 20 gram butter, melted; 500 gram rocket, trimmed; Strawberry and cherry salad; 250 gram strawberries, hulled, halved; 250 gram cherries, seeded; 1/4 cup (60 millilitres) balsamic vinegar; 2 tablespoon olive oil; 2 tablespoon finely shredded fresh basil

Turkey with strawberry and cherry salad

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Serves 8

Prep

20M

Cook

1H 50M

Total

2H 10M

Ingredients

3/4 cup (180 millilitres) chicken consommé

3/4 cup (150 grams) couscous

4 medium tomatoes (600 grams), seeded, finely chopped

3/4 cup coarsely chopped fresh flat-leaf parsley

2 clove garlic, crushed

1 tablespoon finely grated lemon rind

3 kilogram whole turkey, butterflied

20 gram butter, melted

500 gram rocket, trimmed

Strawberry and cherry salad

250 gram strawberries, hulled, halved

250 gram cherries, seeded

1/4 cup (60 millilitres) balsamic vinegar

2 tablespoon olive oil

2 tablespoon finely shredded fresh basil

Method

Turkey with strawberry and cherry salad

1.In a small saucepan, bring consommé to the boil. 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

7.Place ingredients in large bowl; toss gently to combine.

Use a good quality chicken stock instead of the consommé, if you prefer. 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 and cook, uncovered, on wire rack, about 1¾ hours.
Note

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

Turkey with strawberry and cherry salad

Strawberry and cherry salad

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