Grilled Turkey Breast with Cracked Peppercorns

Culinary Setting
Cooking Style
Boneless Breast, Turkey Broth


2-1/4 lbs TURKEY BREAST, skin removed, cut into thin scallops

As needed salt and freshly ground black pepper

As needed olive oil

3 tbsp + 1-1/2 tsp unsalted butter, cold

2 medium red onions, diced

1 c white vinegar


1 tbsp freshly cracked black peppercorns

3 bunches red or green chard OR mustard greens

6 tbsp unsalted butter, cold


Turkey Scallops

Purchase precut turkey scallops or cut scallops from a turkey breast. Remove skin and trim away any fat. Place breast on cutting surface and carve into thin slices.

Cover turkey slices with plastic wrap. With a mallet or the flat edge of a chef's knife, pound the breast to flatten. Sprinkle thoroughly with salt and pepper, brush lightly with olive oil and reserve.

Sautéed Onions in Peppercorn Sauce

Melt 3 tablespoons of butter in a medium skillet over low heat. Sauté onions with 1-1/2 teaspoons salt, stir and shake the pan frequently, until the onions are golden, about 15 minutes.

Add the vinegar, turn the heat to high and reduce by half. Pour in the turkey stock and reduce by half again.

Thinly slice the remaining 1-1/2 teaspoons cold butter. Reduce heat to low and whisk the butter into the sauce, a few slices at a time. Remove from the heat and stir in 1 tablespoon freshly cracked black peppercorns.

Finishing Turkey

Grill or broil the turkey slices on a preheated grill or broiler. Cook at a high temperature for about one minute per side.

Seared Greens

Trim and discard the stems of the greens. Wash and dry the leaves. Cut into 1-inch strips.

Melt 2 tablespoons of the butter in a large skillet over medium-high heat until bubbly. Sauté 1/3 of the greens with 1/8 teaspoon salt and a pinch of pepper until the greens are limp, about 30 to 60 seconds. If the greens begin to brown before they wilt, sprinkle in a few drops of water for steam.

Transfer to a covered platter and repeat the procedure with the remaining batches of greens.

Service and Plating

Divide the greens among six dinner plates. For each serving, place 6 ounces of turkey beside a portion of seared greens. Drizzle the warm peppercorn sauce over the turkey.

Nutrition Facts

Total Calories 550

Total Fat 22 g

Saturated Fat 11 g

Cholesterol 150 g

Sodium 1080 mg

Potassium 1364 mg

Total Carbohydrates 44 g

Dietary Fiber 4 g

Sugars 5 g

Protein 47 g

% Daily Protein 150

% Daily Vitamin C 110

% Daily Calcium 15

% Daily Iron 35