Beer Can Turkey Summer Berry Salad





This recipe was shared by Home & Plate in participation with the #Turkey Lovers campaign with the Healthy Aperture Blogger Network.


1 can of beer
1 (4 pound) turkey breast, bone in and skin on
1 tablespoon olive oil
1 shallot, minced
1 tablespoon Herbs de Provence
Salt & pepper
An assortment of strawberries, blackberries, blueberries and raspberries
1/2 cup chopped walnuts
Fresh spinach
For the Vinaigrette:
1/2 cup extra virgin olive oil
1/4 cup balsamic vinegar
1 teaspoon whole grain mustard
1 tablespoon blackberry preserves
1 teaspoon Herbs de Provence
1/4 teaspoon black pepper
1 teaspoon salt


Preheat the grill to medium. Place a sheet of aluminum foil inside a disposable round baking pan and place the beer can turkey stand in the middle. Pour out a fourth of the beer and place the can into the stand.
Brush the turkey with the olive oil and season with herbs, salt and pepper. Place the turkey cavity on the beer can stand. Place the pan in the middle of the grill and close the lid.
Grill the turkey breast for about an hour and 15 minutes to an hour and a half or until the internal temperature reads 165 degrees. Once the turkey has finished cooking, remove the pan from the grill and tent the meat with foil for 10 minutes before carving and serving.
To make the vinaigrette, combine all the dressing ingredients and whisk well to combine. Set aside.
Arrange the spinach in a large serving bowl and top with a selection of fresh summer berries, chopped walnuts and grilled turkey. Drizzle with the vinaigrette and serve.