Barbecued Turkey Medallions

  • 1kg Ingham Turkey Thigh Roast, thawed
  • 1 lemongrass stalk, trimmed and finely chopped
  • 1 tablespoon fresh ginger, finely grated
  • 1 red chilli, de-seeded and finely chopped
  • 1 tablespoon olive oil
  • 4 tablespoons lime juice
  • 1 bunch coriander, sprigs picked
  • 1 red capsicum, julienned
  • 1 yellow capsicum, julienned
  • 2 lebanese cucumbers, julienned
  • 1 cup (24) snow pea, blanched and julienned
  • 2 teaspoons extra virgin olive oil
  • 1 1⁄2 cups white rice, uncooked
  • 2 tablespoons low salt soy sauce
  • 1 1⁄2 fresh limes, quartered

Slice the turkey thigh into 6 medallions, approximately 2-3cm thick. Place the slices into a large dish.

In a small bowl mix together the lemongrass, ginger, chilli, olive oil and lime juice and pour the marinade over the turkey medallions.

Allow to marinate for an hour in the refrigerator. Place the medallions onto a hot barbecue grill and cook for 5 minutes on one side. Turn over and cook for a further 6-8 minutes. Remove and allow the meat to rest.

Place the coriander sprigs, capsicum, cucumber, snow peas and olive oil into a bowl and toss together.

Serve the grilled medallions with the vegetable salad, steamed white rice, fresh lime wedges and a drizzle of soy sauce.

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Turkey Tips

  • Defrost in the refrigerator only, not on the bench.
  • Turkey can be handled, cooked and stored in the same way as chicken. There are no special requirements in its handling.
  • If you cook poultry to eat later, refrigerate while hot.
  • After purchasing fully cooked smallgoods, ensure they are stored in the refrigerator with their wrapping sealed until required. After opening, they must be consumed within 2-3 days.