Turkey with Strawberry & Cherry Salad

Turkey with Strawberry & Cherry Salad

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

14/09/15

Prep Time

30m

Cooking Time

1h 45m

Serves

8

Fuel

Universal

Ingredients

Tips:

  • 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.

Method

01.

Bring consommé to the boil in small saucepan. Add couscous; cover, stand about 5 minutes or until liquid is absorbed, fluffing with fork occasionally.

02.

Combine couscous with tomato, parsley, garlic and rind in medium bowl; season to taste.

03.

Carefully ease skin away from turkey breasts and thighs. Push couscous mixture evenly under skin; brush turkey with butter.

04.

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.

05.

Meanwhile, make strawberry and cherry salad.

06.

Serve turkey with salad.

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