TURKEY WITH STRAWBERRY & CHERRY SALAD

PREP + COOK TIME 2 HOURS 15 MINUTES (+ RESTING) SERVES 6

¾ cup (180ml) chicken consommé ¾ cup (150g) couscous

4 medium tomatoes (600g), seeded,

chopped finely

¾ cup coarsely chopped fresh

flat-leaf parsley

2 cloves garlic, crushed

1 tablespoon finely grated lemon rind 3kg whole turkey, butterflied

20g butter, melted

STRAWBERRY & CHERRY SALAD 500g rocket, trimmed

250g strawberries, hulled, halved 250g cherries, pitted

¼ cup (60ml) balsamic vinegar 2 tablespoons olive oil 2 tablespoons shredded fresh basil

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

2 Combine couscous with tomato, parsley, garlic and rind in a medium bowl; season to taste. 3 Carefully ease skin away from turkey breasts and thighs. Push couscous mixture evenly under skin; brush turkey with butter.

4 Place turkey, skin-side up, in a deep disposable baking dish. Cook turkey in a covered barbecue, using indirect heat, basting occasionally with pan juices, for 1¾ hours or until juices run clear when pierced. Remove from barbecue; cover with foil. Rest for 10 minutes.

5 Meanwhile, make strawberry and cherry salad.

6 Serve turkey with salad.

STRAWBERRY & CHERRY SALAD Place ingredients in large bowl; toss gently to combine.