Summer Turkey on the Barbie
Garlic & Herb Butter:
150g butter, softened
3 cloves garlic, crushed
Handful of fresh herbs (e.g. thyme, sage, oregano, parsley)
Freshly ground black pepper
Mango & Paw Paw Salsa:
1 cup fresh mango, diced
1 cup fresh paw paw, diced
1 red onion, finely diced
2/3 cup fresh coriander, chopped
1/4 cup sweet chilli sauce
Freshly ground black pepper
If frozen, defrost the Tegel Turkey according to the directions on the packet. Remove the neck and giblet packs from the cavity of the turkey (if included).
Place the bird breast side down on a sturdy chopping board. Using kitchen scissors, cut along each side of the backbone in order to remove it completely and flatten the split bird. Rinse the turkey and pat dry.
Mix together the ingredients for the Garlic & Herb Butter and spread between the skin and breast meat wherever possible (the butter will serve to further baste the turkey during cooking)
Place the turkey breast side up on a lightly oiled barbecue grill, preheated to a medium heat. Turn every 20 minutes.
Cooking times will vary depending on turkey size and barbecue, however, as a guide:
Turkey Size |
Cooking Time (minutes) |
|
3.0 |
80 |
|
3.5 |
85 |
|
4.0 |
90 |
|
4.5 |
95 |
|
5.0 |
100 |
|
5.5 |
105 |
|
6.0 |
110 |
|
6.5 |
115 |
Alternatively you may wish to pre-cook the turkey in the oven for 1 hour at 160˚C before finishing on the barbecue for 20-55mins (dependent on size) to brown the skin and flavour the meat.
Mix together the ingredients for the Mango & PawPaw Salsa.
Serve your Tegel Turkey with the Mango & Paw Paw Salsa, your favourite summer salads and freshly baked bread.
