© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1/4 c dry white wine
Juice of one lemon
1/2 lemon Zest of
1 Clove garlic, chopped
2 tbsp olive oil
1/4 c chopped fresh herbs such as parsley, thyme, basil, rosemary, oregano
6 TURKEY CUTLETS
1" cubed ciabatta bread 8 c
3 Cloves garlic, minced
4 tbsp olive oil, DIVIDED
3 tbsp red wine vinegar
2 tsp Dijon mustard
4 c coarsely chopped tomatoes
1 c chopped cucumber
1/2 c thinly sliced red onion
3 Slices TURKEY BACON, cooked and crumbled
3 oz fresh goat cheese
1/2 c fresh basil leaves, torn into large pieces
Combine wine, lemon juice and zest, oil, garlic and fresh herbs in a zip-lock food safe plastic bag. Add turkey and marinate at room temperature for 15 minutes.
Preheat grill pan or grill to medium-high heat. Grill turkey, over indirect heat 4 to 5 inches from the heat, for 5 to 6 minutes on each side until turkey is no longer pink in center and the internal temperature reaches 165 degrees F.
Remove from heat, tent with foil and set aside.
Preheat oven to 400 degrees F. Toss bread cubes with garlic and 2 tablespoons of oil. Spread on baking sheet coated with cooking spray and toast for about 12 minutes or until lightly browned, tossing once halfway through.
In a large bowl, combine remaining 2 tablespoons oil with vinegar and mustard; season with salt and pepper. Add tomatoes, cucumber and onion and gently toss. Allow to marinate for 10 minutes or up to 1 hour.
Just before serving, toss tomato mixture with toasted bread. Add bacon, crumbled cheese and torn basil. Gently toss together.
Serve with grilled turkey.