Roast Turkey with Sun-Dried Tomato Pesto on Pearl Couscous, Olives, Tomatoes and Feta


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1 Butterball Frozen Boneless Turkey Roast1/2 cup sun-dried tomato pesto1/2 cup real mayonnaise2 Tbsp maple syrup1 1/2 cups pearl couscous1/4 cup olive oil for couscous1 tsp. salt3 cups water2 cups cherry tomatoes1 cup pitted Kalamata olives4 cloves of garlic, minced1/4 cup olive oil1 tsp. honeySalt and freshly ground pepper1/3 cup crumbled feta cheeseTen chopped basil leaves


  1. Preheat the BBQ to 350 °F.

  2. Cook the frozen turkey over indirect heat for 30 minutes.
  3. In a bowl, combine the mayonnaise, sun-dried tomato pesto and maple syrup and brush over the turkey.
  4. Cook the turkey for about 3 1/2 to 4 hours, basting occasionally with the sauce. The turkey is cooked when it reaches an internal temperature of 165F /74 °C.
  5. Once cooked, sear it over direct heat for about 1 minute on each side to give it a nice colour. Remove and allow it to rest for about 10 minutes before slicing.
  6. For the pearl couscous, while the turkey is cooking, preheat the oven to 400 °F.
  7. In an oven-safe dish, combine the tomatoes, olives, garlic, olive oil, honey and salt and pepper to taste.
  8. Mix and bake for about 20 minutes or until the tomatoes are on the verge of bursting.
  9. In a skillet over medium-high heat, sauté the pearl couscous in 1/4 cup olive oil with 1 tsp. of salt for about 2 minutes or until the couscous has a nice colour.

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