Lemon & Herb Turkey with Chinese Wombok Salad
Preparation time is 15minutes
Cook time is 55minutes
Total time is 1hours 10minutes
Serve is for 7 people
Difficulty level: 3 out of 4
9 Ingredients
Number of servings
7
- 1.10kilograms Inghams Half Boneless Lemon & Herb Turkey
- 1 Chinese wombok
- 2 carrots
- 400grams bean sprouts
- 2tablespoons white vinegar
- 1tablespoons caster sugar
- 2tablespoons soy sauce
- 1/4tablespoons olive oil
- 1/2tablespoons sesame oil (optional)
Nutrition per serving
963kJ / 230Cal
963 Kilojoules or 230 Calories
11% of daily energy intake*
Protein
34.1grams
Fat
6.6grams
Carbs
6.8grams
Sugars
5.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 9
Thaw frozen turkey in the refrigerator for approximately 24 hours. Ensure product is completely thawed before cooking. Once thawed, do not refreeze.
Step 2 of 9
Preheat Barbecue.
Step 3 of 9
Remove turkey from packaging and lightly spray with oil
Step 4 of 9
Cook on high heat skin side down for the first 5 minutes.
Step 5 of 9
Turn the turkey over and reduce heat to medium and cook for approximately 30-40 minutes or until cooked through. Allow to rest for 10 minutes before carving.
Step 6 of 9
Whilst turkey is resting mix the shredded cabbage in a large bowl with bean sprouts and carrot. Toss the salad together.
Step 7 of 9
Mix the white vinegar, caster sugar, soy sauce, sesame oil and olive oil together in a pouring jar. Set aside.
Step 8 of 9
Slice the turkey and then add dressing to the salad and toss to combine.
Step 9 of 9
Individually portion turkey and salad onto plate.
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