The idea to make it for this particular meal came from the fact that my in-laws were coming to spend the night, and my mother in law asked what she could bring. Without thinking (not thinking is something that comes naturally to me), I said, “CORN PUDDING!” Knowing that she was bringing that with her, I figured I should go with something Thanksgivingy and defrosted one of the Turkey Breasts from our How to Break Down a Turkey tutorial. Then, I had to figure out what to do with it…so I thought back to my childhood for inspiration. This method of preparing turkey breast is pure comfort food for me, as it was a staple growing up. My mom would often bring home turkey breast cutlets or Swordfish Steaks, marinate them in a zesty Italian dressing, and throw them on the grill. It didn’t matter whether it was gorgeous weather, cold, rainy, or snowy…she would never hesitate to fire up the grill! Luckily, it was gorgeous out the night we cooked this, so I didn’t have to contend with the elements.
We served our turkey with a Grilled Veggie Pillow (red onion, cauliflower, and green beans) and my wife’s family’s secret Corn Pudding recipe (which one day if they teach me how to make it and give me permission, I will share…but today is not that day)! However, if you prefer, this turkey is also excellent on a sandwich!
Time: 30 Minutes (Plus 2-8 hours marination time)
- Turkey Breast (or Turkey Breast Cutlets)
- Your favourite Vinaigrette. A few good ones are:
- Greek Dressing
- Zesty Italian Dressing
- Shiitake Ginger Vinaigrette
- Raspberry Vinaigrette
- Honey Mustard Vinaigrette
- Slice your turkey breast into pieces about 1-1.5 inches thick. Then, place them in a zip top bag, pour your vinaigrette of choice in to coat, squeeze out the air, and seal. Place your turkey in the fridge, and wait 2-8 hours while the turkey marinates.
- When ready to cook, remove your turkey from the fridge, and fire up your grill to medium heat.
- When your grill is hot, place your marinated turkey slices on, and cook for about 8-9 minutes.
- Flip, and cook for another 6-9 minutes (depending on thickness) until your meat reaches an internal cooked temperature of at least 165 degrees F.
- Plate, devour, and enjoy!