Ingredients
- 1 size 28 Whole Turkey
- 3 large limes, finely grated rind, 1/3 cup juice
- 2 tablespoons extra virgin olive oil
- 2 teaspoons sea salt flakes
- 1 teaspoon chilli flakes
- corn chips, to serve
- Avocado, Mango and Coriander Salad
- 3 large avocadoes, peeled, cut into wedges
- 2 large mangoes, cheeks removed, cut into wedges
- 1 large lemon, shredded rind, 1/4 cup juice
- 2 tablespoons extra virgin olive oil
- 1⁄3 cup coriander leaves, finely chopped
- coriander leaves, to serve
- Tomato Salad
- 250g punnet cherry tomatoes, halved
- 3 Roma tomatoes, sliced
- 3 vine ripened tomatoes, sliced
- 1⁄4 cup balsamic vinegar
- 2 tablespoons extra virgin olive oil
Instructions
Preheat barbecue oven on medium or kitchen oven to 180ºC. Place turkey on a flat board. Using a sharp knife or a pair of poultry scissors, cut down the back of the turkey from base to neck. Cut other side of spine remove the bone. Discard back bone. Lay turkey flat, breast side up in a large roasting pan. Combine lime rind, lime juice, salt and chilli flakes. Pour lime mixture over turkey. Roast turkey for 1 hour 15 minutes to 1 hour 25 minutes or until cooked through. Stand for 10 minutes before cutting turkey into serving pieces.
Place avocado and mango onto a large platter. Sprinkle lemon rind over avocado and mango. Combine lemon juice, oil and chopped coriander in a large jug. Drizzle dressing over salad just before serving. Top with coriander leaves.
Place tomato in a large bowl. Combine balsamic vinegar and oil in a jug. Season with salt and pepper. Add dressing to tomatoes and toss until well combined. Transfer to a serving platter or bowl. Serve turkey pieces with corn chips, avocado and mango salad and tomato salad.
