Grilled Butterflied Turkey With Vegetable Salad - cooking recipe

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

Preparation

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.
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.
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.
Meanwhile, make the vegetable salad. Combine the zucchini, eggplant, mushrooms, rosemary, basil and half the oil in large bowl. Toss to coat.
Cook the vegetables, in batches, on the heated grill until tender.
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.
Serve the turkey with vegetable salad.