Yes, even turkey gets a grillin’! Flavoured with lemon, garlic, mint, a honey buttermilk marinade and the smoky flavour only a barbecue can give, it’s your tastiest Chrissie bird ever!
Ingredients
Method
Combine buttermilk, garlic, salt, honey and turkey in a large zip-lock bag, Massage well then refrigerate for 4 hours or overnight to marinate.
Remove turkey from marinade and wipe off excess. Slice extra garlic into 18 thin lengths. From 1 lemon half slice 9 very thin wedges. Use a small sharp knife to make 18 small 1cm-deep incisions through turkey skin into meat. Push a piece of garlic into each hole then push a piece of lemon and a mint leaf into alternate holes (so 9 holes for each), using the handle of a teaspoon to help.
Preheat a lidded barbecue grill plate to medium-high. Grill turkey, skin-side down, for 5 minutes. Turn onto one side and grill for a further 3 minutes, Turn onto other side for 3 minutes then turn onto base and reduce heat to medium (160°C) and close lid. Cook for 1 hour 15 minutes or until cooked through when tested with a cook’s thermometer (75°C). During last 5 minutes of cooking, add remaining lemon halves, cut-side down, and cook until lightly charred. Remove turkey and lemons from barbecue and transfer to a plate. Cover loosely with foil and set aside for 15 minutes to rest.
Meanwhile, to make herbed yoghurt sauce, put all ingredients in a large bowl and mix until combined. Transfer to a serving bowl.
Combine cabbage, red onion, cranberries and chilli in a large bowl. Add oil, mustard and vinegar, tossing to coat. Season.
Slice turkey and serve with cabbage salad, herbed yoghurt sauce, grilled lemon halves and a scattering of parsley.