Italian BBQ'd Turkey Kebabs

Italian BBQ'd Turkey Kebabs

Put a Turkey twist on the BBQ this Australia Day with delizioso Italian Turkey Kebabs. Wrapped in prosciutto and flavoured with sundried tomatoes and olives, they are perfect to savour under the Summer sun.  

 

Ingredients
500g Ingham Turkey mince
1 small red onion, grated
½ cup pitted green olives, finely chopped
½ cup semi dried tomatoes, finely chopped
1/3 cup finely grated parmesan
1 cup fresh white sourdough breadcrumbs
½ cup basil leaves, finely chopped
8 thin slices prosciutto
1 tablespoon olive oil
Salad, to serve

Method
Put mince into a large bowl. Add red onion, olives, tomatoes, parmesan, breadcrumbs and basil. Divide mixture into 8 even portions. Form each portion into a 13cm sausage shape. Thread a disposable chop stick through the centre of each sausage. Wrap a slice of prosciutto around each kebab and place onto a tray lined with baking paper. Cover and refrigerate until required.
Heat a barbecue hotplate on a medium heat. When hot drizzle with oil. Add kebabs and cook for 8 minutes or until golden on all sides and cooked through. Serve with salad of choice.

How to Cook the Perfect Turkey Wings
Wings are a crowd pleaser at every event. To ensure they remain moist and delicious, boil the Turkey wings before marinating and grilling.

1. Put Turkey Wings into a saucepan and cover with cold water.
2. Place the saucepan over high heat and bring to boil.
3. Reduce heat to medium and simmer for 30 minutes or until tender. Drain and cool Wings.
4. Coat Turkey Wings with marinade and place in an airtight container and refrigerate for several hours or overnight.

5. Pre-heat hotplate, grill or barbeque to a medium heat and place the Turkey Wings on the hot plate.
6. Cook Turkey Wings, turning occasionally until they are cooked through.
7. Brush remaining marinade or herbs over the Turkey wings while cooking for a final flavour hit.
8. Serve with a crisp salad or seasonal vegetables for a simple and refreshing Summer meal option, or pass Turkey Wings with dipping sauce amongst your guests as a delectable appetiser.

Tip: For a home-made marinade that is sure to impress combine herbs and spices such as honey, soy, garlic and fresh chilli.

How to Debone a Whole Turkey
Roast Turkey tastes fantastic with the bones intact; however it can make carving the finished bird difficult. Deboning a Turkey prior to stuffing is a straightforward task that once proficient takes around 15 to 20 minutes to complete. A deboned Turkey will cook quicker and allows room for extra stuffing with the flavours able to penetrate the meat keeping it flavoursome and succulent.

1. Clean the bird and place it breast side down on a cutting board.
2. Using a sharp boning knife cut the backbone from the Turkey.
3. With the tip of the boning knife carve down the right side of the Turkey ribcage and separate the meat from the bone.
4. Snap the wing joint from the Turkey breast bone and cut through the cartilage leaving the Turkey wing bones intact.
5. Continue to cut, following the ribcage around the wishbone to separate the meat from the ribs down to the thigh joint, taking care not to cut through the skin connecting the two Breast halves.
6. Holding the turkey leg with one hand, find the upper thigh joint and press forward with a thumb on the joint while pulling the bottom of the leg back. The joint should separate, cut through any remaining connected cartilage.
7. Carve Turkey meat from the top of the thigh flat bone and remove the bone.
8. Cut meat from the Turkey upper thigh bone before popping the joint, cutting through the cartilage and removing the upper thigh bone. Leave the lower leg bone intact.
9. Repeat this process on the other side of the Turkey.
10. Once this is complete the Turkey will be deboned with legs and wings still intact ready to be stuffed.
11. Pile the stuffing onto the flesh of the turkey, bring both sides together, sew with cotton cooking string or a metal skewer and bake breast side down.

Tip: Do not discard the bones, they can be used to create stock or gravy and can be frozen for future use.

For further information and images on deboning a whole Turkey please visit: www.homecooking.about.com/od/turkeyrecipes/ss/deboneturkeysbs.htm