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Grilled turkey breast puttanesca
This delicious meal is the perfect option when hosting a smaller Thanksgiving.
YIELDS
2
TO
4
Ingredients
Turkey Breast
- 1lb boneless turkey breast
- 1 teaspoon oregano
- 1 lemon, zested
- Salt and pepper, to taste
Puttanesca Sauce
- 3 tablespoons olive oil
- 3 cloves garlic, finely minced
- 1 teaspoon anchovy paste
- 1/2 teaspoon chilli flakes
- 1 tablespoon capers, drained
- 2 pint cherry tomatoes, halved
- 1/4 cup white wine
- 1/2 cup black olives
- 3 tablespoons butter, cold
- 1/4 bunch parsley, finely minced
- 1/4 bunch basil, finely chopped
Directions
Turkey breast
- Season your turkey breast with the oregano, salt, pepper, and lemon zest.
- Over a greased medium-high grill (or grill pan if cooking indoors) sear the turkey for three to four minutes, then transfer to a 375° F oven to finish cooking (or if on the grill, move over to the cool side of the grill to finish cooking) for 25 minutes or until the internal temperature reaches 165°. Allow resting for at least 10 minutes before slicing and serving.
Puttanesca sauce
- In a saucepan, heat the olive oil over medium-low, then add the garlic, anchovy paste, chilli flakes, and capers. Cook for two to three minutes, then add the halved cherry tomatoes. Increase the heat to medium-high and cook for three to four minutes, allowing the tomatoes to burst open and release their natural juices.
- Add the wine and reduce it by half, followed by the olives. Then, swirl in the cold butter to emulsify into a smooth, rich Puttanesca sauce.
- Finish with the fresh parsley and basil, then spoon onto the sliced turkey breast.
- Garnish with some extra herbs and some additional grilled lemons for squeezing. Enjoy!
