1 can of beer
1 (4 lb) turkey breast, bone in and skin on
1 tbsp olive oil
1 shallot, minced
1 tbsp Herbs de Provence
Salt & pepper
An assortment of strawberries, blackberries, blueberries and raspberries
1/2 c chopped walnuts
For the Vinaigrette
1/2 c extra virgin olive oil
1/4 c balsamic vinegar
1 tsp whole grain mustard
1 tbsp blackberry preserves
1 tsp Herbs de Provence
1/4 tsp black pepper
1 tsp 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.