Grilled Butterflied Turkey With Vegetable Salad

Name: Grilled Butterflied Turkey With Vegetable Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 None whole turkey (about 6 2/3 lbs); 6 oz chorizo sausage, chopped finely; 2 2/3 oz sun-dried tomatoes in oil, drained and finely chopped; 1/4 cup flat-leaf parsley, chopped; 1.75 oz ground hazelnuts; None None Vegetable Salad; 3 None small zucchini, thinly sliced lengthways; 3 None baby eggplants, thinly sliced; 2 3/4 lbs portobello mushrooms cleaned and trimmed; 1 tbsp rosemary, finely chopped; 1 tbsp basil, finely chopped; 1/3 cup olive oil; 2 tbsp balsamic vinegar; 2.75 oz mixed greens

Servings: persons

1 None whole turkey (about 6 2/3 lbs)
6 oz chorizo sausage, chopped finely
2 2/3 oz sun-dried tomatoes in oil, drained and finely chopped
1/4 cup flat-leaf parsley, chopped
1.75 oz ground hazelnuts
None None Vegetable Salad
3 None small zucchini, thinly sliced lengthways
3 None baby eggplants, thinly sliced
2 3/4 lbs portobello mushrooms cleaned and trimmed
1 tbsp rosemary, finely chopped
1 tbsp basil, finely chopped
1/3 cup olive oil
2 tbsp balsamic vinegar
2.75 oz mixed greens

1
Preheat a barbeque grill. Place the turkey, breast-side down, on a chopping board. Using kitchen scissors, cut down either side of the backbone, lift out the backbone and discard. Turn the turkey skin-side up and press down firmly on the breastbone to flatten. Season to taste.
2
Combine the chorizo, tomatoes, parsley and ground hazelnuts in a bowl and season to taste. Use fingers to carefully pull the skin away from the meat on the breasts and thighs of the turkey to create pockets. Push the chorizo stuffing evenly under the skin.
3
Place the turkey in deep disposable roasting pan. Place pan on the grill, cover, and cook turkey over low heat for about 1 3/4 hours or until cooked to desired doneness. Remove from grill, cover loosely with foil and leave to stand for 15 mins.
4
Meanwhile, make the vegetable salad. Combine the zucchini, eggplant, mushrooms, rosemary, basil and half the oil in large bowl. Toss to coat.
5
Cook the vegetables, in batches, on the heated grill until tender.
6
Pour the remaining oil and vinegar into a screw-top jar and shake well. Combine the vegetables, mixed greens and dressing in large bowl, toss gently and season to taste.
7
Serve the turkey with vegetable salad.

340

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 None whole turkey (about 6 2/3 lbs), 6 oz chorizo sausage, chopped finely, 2 2/3 oz sun-dried tomatoes in oil, drained and finely chopped, 1/4 cup flat-leaf parsley, chopped, and more.

Yes, Grilled Butterflied Turkey With Vegetable Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!