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 gina.toso
Categories World Cuisine Recipes European Italian
Time 1h20m
Yield 8
Number Of Ingredients 8
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
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Maryan Ali
[email protected]This recipe was easy to follow and the turkey came out perfect. I will definitely be making this again.
Shabbir Hussain
[email protected]This recipe is a keeper! The turkey was so moist and flavorful. I'll definitely be making this again.
Jaylen Jones
[email protected]I love the flavor of the sage in this recipe. It's a great way to change up the usual grilled turkey breast.
Nathan Aiyelabola
[email protected]This is my go-to recipe for grilled turkey breast. It's simple to make and always turns out delicious.
Asraful Islam Reyad
[email protected]I've made this recipe several times and it's always a crowd-pleaser. The turkey is always moist and juicy, and the sage flavor is perfect.
lehesta bani
[email protected]Delicious! I made this recipe for a potluck and it was a hit. Everyone loved the flavor of the turkey and the crispy skin.
Local Hero
[email protected]This recipe is easy to follow and the results are amazing. The turkey was moist and flavorful. I'll definitely be making this again.
Raul Menendez
[email protected]I'm not a huge fan of turkey, but this recipe changed my mind. The sage and garlic rub gives the turkey a really nice flavor. I'll definitely be making this again.
mdkhuja babi
[email protected]This dish is a great way to use up leftover turkey. I shredded the leftover meat and mixed it with mayonnaise, celery, and onion to make a delicious turkey salad sandwich.
Anne Sharely
[email protected]I was a bit skeptical about using fresh sage leaves, but I'm so glad I did. They add a subtle, savory flavor that really enhances the turkey. I'll definitely be using this recipe again.
John Fike
[email protected]This recipe is a lifesaver for busy weeknights. I love how I can just throw everything in a pan and let it cook while I tend to other things. The turkey always comes out perfectly cooked and juicy.
Kathryn Justice
[email protected]I've tried numerous grilled turkey breast recipes over the years, but this one reigns supreme. The combination of sage, garlic, and olive oil creates a crispy, flavorful crust that seals in the turkey's natural juices. The result is a moist, tender b
Vlad Ion
[email protected]This grilled turkey breast recipe is a game-changer! The fresh sage leaves infuse the turkey with an earthy, aromatic flavor that's simply divine. I served it with a side of roasted vegetables and a dollop of cranberry sauce, and it was an instant hi