This post has been sponsored by the National Turkey Federation. I was compensated by the Healthy Aperture Blogger Network for my time. All opinions are mine alone. Thank you for supporting my blog by supporting the brands I love.
Fresh sweet summer berries are paired with succulent grilled turkey and served with a drizzle of blackberry balsamic vinaigrette. There’s no better way to celebrate summer!
Summer is here. And that means grilling season is in full swing. Keep that kitchen cool!
There’s nothing I like more than firing up the grill on a steamy summer night.
While burgers and steaks are typical of what you would throw on the grill, my new favorite grilled dinner is turkey.
How do you make Beer Can Turkey!
For this summer berry salad, I’ve teamed up with the National Turkey Federation. I decided beer can turkey would add delicious flavor with a boost of protein to my salad.
I used bone-in breast of turkey and seasoned the skin with Herbs de Provence and a drizzle of olive oil.
I lowered the turkey breast onto a beer can cooking stand and let the breast grill for just over an hour.
The result was the juiciest most flavorful turkey you could imagine. Who said the beer can was for chicken only? It works great with a bone-in turkey breast.
Turkey is not just for Thanksgiving!
I don’t know about you but I enjoy eating turkey year-round. There are so many different cuts to choose from, including ground, tenderloin and breast.
Turkey is really easy to prepare, low in fat and loaded with important nutrients we need daily like iron, zinc and potassium.
Turkey is a win-win on any dinner table!
Keeping with my goal of eating healthy, I couldn’t resist the selection of summer berries available at my local grocer.
Juicy and sweet strawberries, raspberries, blackberries and blueberries were calling my name.
I nestled a handful of each on a bowl of spinach, added chopped grilled turkey and crunchy walnuts and drizzled the entire salad with a sweet blackberry vinaigrette.
It was delicious!
This summer berry salad is filling enough to serve for dinner or for enjoying lunch on your screen porch or patio.
I don’t know about you but I’m not interested in casseroles or heavy dinners when it’s hot out. I tend to eat a lot of salads and we grill quite a bit in the summer.
Grilling a bone-in breast of turkey yielded plenty of meat for my salad and then some.
With plenty of leftover turkey, I was able to enjoy several more meals throughout the week from a turkey salad sandwich to a turkey quesadilla. Yum!
June is Turkey Lovers’ Month and I plan to spend National Turkey Lovers’ Day on June 18 with my husband and family serving up Beer Can Turkey for a crowd.
I can’t imagine a better way to celebrate Father’s Day! Let me know how you plan to celebrate in the comments below.
Hungry for more?
Beer Can Turkey Summer Berry Salad
- 4 pound turkey breast, bone in and skin on
- 1 can of beer 1
- 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.