Grilled Turkey Breast With Fresh Sage Leaves Recipes

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TUSCAN TURKEY ROULADE

Provided by Ina Garten

Categories     main-dish

Time 2h20m

Yield 8 to 10 servings

Number Of Ingredients 11



Tuscan Turkey Roulade image

Steps:

  • Preheat the oven to 350 degrees F. Place a rack in a large roasting pan.
  • Heat 2 tablespoons of olive oil in a medium (10-inch) saute pan over medium heat. Add the onion and fennel seeds and cook for 6 to 8 minutes, tossing occasionally, until the onion is tender. Add the garlic and cook for one minute only. Off the heat, add the sage and rosemary and set aside to cool.
  • Meanwhile, spread the turkey breast out on a cutting board, skin-side down. Sprinkle the meat with 4 teaspoons salt and 1 1/2 teaspoons pepper. When the onion mixture is cool, spread it evenly on the meat. Distribute the grated butter on top. Place one layer of prosciutto on top of the butter to cover the meat completely. Starting at the left side of the turkey breast, roll the meat up jelly-roll style to make a compact cylindrical roulade, ending with the seam side down and the skin side up. Tie the roulade with kitchen twine at 1 1/2- to 2-inch intervals as tightly as possible to ensure that it will roast evenly. Slip whole sage leaves underneath each tie of the twine down the center of the roulade.
  • Place the turkey roulade, seam side down, on the prepared rack in the roasting pan. Pat the skin dry with paper towels, brush the skin all over with 2 tablespoons olive oil, and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Pour the wine and 1 cup of water in the roasting pan (not over the turkey) and roast for between 1 1/2 and 1 3/4 hours, until the skin is golden brown and the internal temperature is 150 degrees F. (This depends on how large the turkey breast is.) Remove from the oven, cover with foil, and allow to rest for 15 minutes. Slice in 1/2-inch-thick slices and serve warm with the pan juices.

Good olive oil
1 1/2 cups chopped yellow onion (1 large)
3/4 teaspoon whole fennel seeds
2 tablespoons minced garlic (6 cloves)
1 tablespoon chopped fresh sage leaves plus whole sage leaves
1 tablespoon minced fresh rosemary
1 whole butterflied boneless turkey breast with the skin on (5 to 6 pounds)
Kosher salt and freshly ground black pepper
4 tablespoons (1/2 stick) cold butter, grated on a box grater like carrots
4 ounces thinly sliced Italian prosciutto
1 cup dry white wine

GRILLED TURKEY BREAST WITH FRESH SAGE LEAVES

Categories     turkey     Lemon

Number Of Ingredients 8



GRILLED TURKEY BREAST WITH FRESH SAGE LEAVES image

Steps:

  • Mix lemon juice, 3 tablespoons olive oil, and sage leaves in a large container and place turkey breast halves into the marinade. Allow meat to marinate for 30 minutes at room temperature, turning turkey breasts over occasionally.
  • Preheat grill for medium heat and lightly oil the grate.
  • Remove turkey breasts from marinade and reserve the marinade and sage leaves. Sprinkle turkey on both sides with sea salt and black pepper.
  • Grill turkey breasts on the preheated grill until they show grill marks, the meat is no longer pink inside, and an instant-read meat thermometer inserted into the thickest part of the breast reads at least 160 degrees F (70 degrees C), about 30 minutes. Turn turkey pieces over after 15 minutes.
  • While turkey is grilling, heat 2 tablespoons olive oil with unsalted butter in a large skillet over medium-high heat until hot and bubbling. Pour reserved marinade, including sage leaves, into the oil and butter and cook, stirring often, until the marinade has evaporated and the sage leaves are crisply fried, 10 to 15 minutes.
  • Transfer grilled turkey breasts to a cutting board and season again with salt and black pepper if desired; thickly slice the turkey on the diagonal and arrange on a platter, topped by fried sage leaves and garnished with lemon halves.

5 tablespoons (divided) extra-virgin olive oil
1 recipe - 28 leaves fresh sage
1 recipe - 4 skinless, boneless turkey breast halves
1 recipe (to taste) sea salt
1 recipe (to taste) black pepper, freshly ground
3 tablespoons unsalted butter
3 tablespoon lemon juice, freshly squeezed
1 recipe - 2 lemons, halved

GRILLED TURKEY BREAST WITH FRESH SAGE LEAVES

A new favorite of my husband and mine! The sage leaves make this dish complete. You can also use chicken breasts with this recipe.

Provided by ginatoso

Categories     Italian Recipes

Time 1h20m

Yield 8

Number Of Ingredients 8



Grilled Turkey Breast with Fresh Sage Leaves image

Steps:

  • Mix lemon juice, 3 tablespoons olive oil, and sage leaves in a large container and place turkey breast halves into the marinade. Allow meat to marinate for 30 minutes at room temperature, turning turkey breasts over occasionally.
  • Preheat grill for medium heat and lightly oil the grate.
  • Remove turkey breasts from marinade and reserve the marinade and sage leaves. Sprinkle turkey on both sides with sea salt and black pepper.
  • Grill turkey breasts on the preheated grill until they show grill marks, the meat is no longer pink inside, and an instant-read meat thermometer inserted into the thickest part of the breast reads at least 160 degrees F (70 degrees C), about 30 minutes. Turn turkey pieces over after 15 minutes.
  • While turkey is grilling, heat 2 tablespoons olive oil with unsalted butter in a large skillet over medium-high heat until hot and bubbling. Pour reserved marinade, including sage leaves, into the oil and butter and cook, stirring often, until the marinade has evaporated and the sage leaves are crisply fried, 10 to 15 minutes.
  • Transfer grilled turkey breasts to a cutting board and season again with salt and black pepper if desired; thickly slice the turkey on the diagonal and arrange on a platter, topped by fried sage leaves and garnished with lemon halves.

Nutrition Facts : Calories 377.3 calories, Carbohydrate 3.8 g, Cholesterol 167.7 mg, Fat 14.3 g, Fiber 1.3 g, Protein 57.1 g, SaturatedFat 4.4 g, Sodium 139.4 mg, Sugar 0.1 g

3 tablespoons freshly squeezed lemon juice
3 tablespoons extra-virgin olive oil
28 leaves fresh sage
4 skinless, boneless turkey breast halves
sea salt and freshly ground black pepper to taste
2 tablespoons extra-virgin olive oil
3 tablespoons unsalted butter
2 lemons, halved

GRILLED TURKEY BREAST WITH FRESH SAGE LEAVES

A new favorite of my husband and mine! The sage leaves make this dish complete. You can also use chicken breasts with this recipe.

Provided by ginatoso

Categories     Italian Recipes

Time 1h20m

Yield 8

Number Of Ingredients 8



Grilled Turkey Breast with Fresh Sage Leaves image

Steps:

  • Mix lemon juice, 3 tablespoons olive oil, and sage leaves in a large container and place turkey breast halves into the marinade. Allow meat to marinate for 30 minutes at room temperature, turning turkey breasts over occasionally.
  • Preheat grill for medium heat and lightly oil the grate.
  • Remove turkey breasts from marinade and reserve the marinade and sage leaves. Sprinkle turkey on both sides with sea salt and black pepper.
  • Grill turkey breasts on the preheated grill until they show grill marks, the meat is no longer pink inside, and an instant-read meat thermometer inserted into the thickest part of the breast reads at least 160 degrees F (70 degrees C), about 30 minutes. Turn turkey pieces over after 15 minutes.
  • While turkey is grilling, heat 2 tablespoons olive oil with unsalted butter in a large skillet over medium-high heat until hot and bubbling. Pour reserved marinade, including sage leaves, into the oil and butter and cook, stirring often, until the marinade has evaporated and the sage leaves are crisply fried, 10 to 15 minutes.
  • Transfer grilled turkey breasts to a cutting board and season again with salt and black pepper if desired; thickly slice the turkey on the diagonal and arrange on a platter, topped by fried sage leaves and garnished with lemon halves.

Nutrition Facts : Calories 377.3 calories, Carbohydrate 3.8 g, Cholesterol 167.7 mg, Fat 14.3 g, Fiber 1.3 g, Protein 57.1 g, SaturatedFat 4.4 g, Sodium 139.4 mg, Sugar 0.1 g

3 tablespoons freshly squeezed lemon juice
3 tablespoons extra-virgin olive oil
28 leaves fresh sage
4 skinless, boneless turkey breast halves
sea salt and freshly ground black pepper to taste
2 tablespoons extra-virgin olive oil
3 tablespoons unsalted butter
2 lemons, halved

GRILLED WILD TURKEY BREAST

"With only two ingredients, this is definitely the easiest recipe I have for cooking the wild turkey that my husband, Richard, brings home during spring hunting season," says Michelle Kaase of Tomball, Texas. "The grilled meat takes on a wonderful sweet smoky flavor."

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 2 servings.

Number Of Ingredients 2



Grilled Wild Turkey Breast image

Steps:

  • Place turkey in a large resealable plastic bag; add salad dressing. Seal bag and turn to coat; refrigerate overnight, turning occasionally., Drain and discard marinade. Grill turkey, covered, over indirect medium heat for 45-55 minutes or until a thermometer reads 170°.

Nutrition Facts :

1 bone-in wild turkey breast (about 1-1/2 pounds), split
1 bottle (8 ounces) fat-free honey Dijon salad dressing

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