- Egg free
- High in protein
- No added sugar
- Nut free
- Peanut free
- Seafood free
- Shellfish free
- Soy free
Try something new on the BBQ with our Greek-style BBQ Turkey, where succulent turkey meets a blend of Mediterranean herbs, garlic, and lemon.
- Serves8
- Cook time1 hour 30 minutes
- Prep time30 minutes, + 12 hours marinating and 20 mins resting time
Ingredients
- 1 tbs coriander seeds
- 1 tbs fennel seeds
- 3/4 cup (185ml) olive oil
- 2 lemons, rind finely grated
- 4 garlic cloves, chopped
- 1 tbs coarsely chopped rosemary
- 1 tbs coarsely chopped thyme
- 2 tsp dried oregano
- 1 1/2 tbs salt
- 3.8kg Coles RSPCA Approved Australian Whole Turkey*
- Lemon wedges, to serve
- Warm barbecued pita bread, to serve
Whipped fetta
- 100g Coles Danish Fetta
- 1/3 cup (95g) Greek-style yoghurt
- 2 tsp finely grated lemon rind
- 1 tsp lemon juice
- 1 tsp toasted sesame seeds
- Extra virgin olive oil, to serve
Tzatziki
- 1 Lebanese cucumber
- 3/4 cup (210g) Greek-style yoghurt
- 1 tbs extra virgin olive oil
- 2 tsp lemon juice
- 2 tsp chopped dill
- 1 tsp chopped mint
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Combine the coriander seeds and fennel seeds in a small frying pan over medium-high heat. Cook, stirring, for 2 mins or until toasted. Transfer to a mortar and pestle or spice grinder and grind to a fine powder. Transfer to a small bowl. Stir in oil, lemon rind, garlic, rosemary, thyme, oregano and salt.
Step 2
Thoroughly pat the turkey dry using paper towels. Place turkey, breast-side down, on a clean work surface. Use kitchen scissors to cut along each side of the backbone to remove. Place the turkey breast-side up and press down on the breastbone to flatten. Cut slices into the breast, legs and thighs. Place turkey, breast-side up, on a large rimmed baking tray. Coat all over with the spice mixture. Cover and place in the fridge for at least 12 hours to develop the flavours. Remove from the fridge 30 mins before cooking.
Step 3
Prepare a covered barbecue grill for indirect cooking on medium-high (200°C). If using a charcoal barbecue, build fire on one side of the grill, leaving the other side empty. Allow to burn until coals are covered with white ash (don’t spread out coals). If using a gas barbecue, heat the burners on one side and the leave other side off. On the gas grill, place 1 cup of apple wood chips in a smoker box and place over the lit burner.
Step 4
Place the turkey directly on the barbecue grill on the unlit side. Position legs towards the heat source. Close the hood and cook for 1-11/2 hours or until turkey is golden and an instant-read thermometer inserted into the thickest part of the thighs registers 75°C. Rest on a carving board for 20 mins.
Step 5
Meanwhile, to make the whipped fetta, in a food processor blend fetta, yoghurt, lemon rind and lemon juice until almost smooth. Transfer to a serving bowl. Sprinkle with the sesame seeds and drizzle with a little oil.
Step 6
To make the tzatziki, use the large holes on a box grater to grate the cucumber into a medium bowl. Stir in the yoghurt, oil, lemon juice and combined herbs. Season.
Step 7
Transfer the turkey to a serving platter. Serve with the lemon wedges, pita bread, whipped fetta and tzatziki.
Recipe tip
COOK. STORE. SAVE
Use It Up: The turkey backbone is too good to throw out. Use it to make stock, perfect for whipping up gravy from scratch. Try our easy homemade stock at coles.com.au/homemadestock.
Plan ahead: Spend more time with family by making the whipped fetta and tzatziki 1 day ahead. Store in separate containers in the fridge. To save even more time, pick up fetta and tzatziki dips from Coles.
Greek-style BBQ turkey
- Serves8
- Cook time1 hour 30 minutes
- Prep time30 minutes, + 12 hours marinating and 20 mins resting time
Ingredients
- 1 tbs coriander seeds
- 1 tbs fennel seeds
- 3/4 cup (185ml) olive oil
- 2 lemons, rind finely grated
- 4 garlic cloves, chopped
- 1 tbs coarsely chopped rosemary
- 1 tbs coarsely chopped thyme
- 2 tsp dried oregano
- 1 1/2 tbs salt
- 3.8kg Coles RSPCA Approved Australian Whole Turkey*
- Lemon wedges, to serve
- Warm barbecued pita bread, to serve
Whipped fetta
- 100g Coles Danish Fetta
- 1/3 cup (95g) Greek-style yoghurt
- 2 tsp finely grated lemon rind
- 1 tsp lemon juice
- 1 tsp toasted sesame seeds
- Extra virgin olive oil, to serve
Tzatziki
- 1 Lebanese cucumber
- 3/4 cup (210g) Greek-style yoghurt
- 1 tbs extra virgin olive oil
- 2 tsp lemon juice
- 2 tsp chopped dill
- 1 tsp chopped mint
Description
Try something new on the BBQ with our Greek-style BBQ Turkey, where succulent turkey meets a blend of Mediterranean herbs, garlic, and lemon.
Method
Step 1
Combine the coriander seeds and fennel seeds in a small frying pan over medium-high heat. Cook, stirring, for 2 mins or until toasted. Transfer to a mortar and pestle or spice grinder and grind to a fine powder. Transfer to a small bowl. Stir in oil, lemon rind, garlic, rosemary, thyme, oregano and salt.
Step 2
Thoroughly pat the turkey dry using paper towels. Place turkey, breast-side down, on a clean work surface. Use kitchen scissors to cut along each side of the backbone to remove. Place the turkey breast-side up and press down on the breastbone to flatten. Cut slices into the breast, legs and thighs. Place turkey, breast-side up, on a large rimmed baking tray. Coat all over with the spice mixture. Cover and place in the fridge for at least 12 hours to develop the flavours. Remove from the fridge 30 mins before cooking.
Step 3
Prepare a covered barbecue grill for indirect cooking on medium-high (200°C). If using a charcoal barbecue, build fire on one side of the grill, leaving the other side empty. Allow to burn until coals are covered with white ash (don’t spread out coals). If using a gas barbecue, heat the burners on one side and the leave other side off. On the gas grill, place 1 cup of apple wood chips in a smoker box and place over the lit burner.
Step 4
Place the turkey directly on the barbecue grill on the unlit side. Position legs towards the heat source. Close the hood and cook for 1-11/2 hours or until turkey is golden and an instant-read thermometer inserted into the thickest part of the thighs registers 75°C. Rest on a carving board for 20 mins.
Step 5
Meanwhile, to make the whipped fetta, in a food processor blend fetta, yoghurt, lemon rind and lemon juice until almost smooth. Transfer to a serving bowl. Sprinkle with the sesame seeds and drizzle with a little oil.
Step 6
To make the tzatziki, use the large holes on a box grater to grate the cucumber into a medium bowl. Stir in the yoghurt, oil, lemon juice and combined herbs. Season.
Step 7
Transfer the turkey to a serving platter. Serve with the lemon wedges, pita bread, whipped fetta and tzatziki.