Friday, August 21, 2009

Recipe: Pounded Turkey Breast with Basil, Sundried Tomato and Balsamic Rub

Turkey Breast with Basil, Sundried Tomato and Balsamic Rub We have been dabbling in an organic veggie and herb garden this year, but with the start of the summer being so wet and and cool I didn't seem to get much growth and had partially written the garden off. Otherwise known as let the bunnies eat what they want and if it grows great!

To my surprise when I went to check out the garden today there was some beautiful basil growing! Not huge and I should probably let it grow before harvesting (can I use that term with three small plants?), but hey it is friday night, lets go crazy! Turkey Breast was on the menu, but instead of one of my go to dried rub mixes I thought I would use some basil and keep it relatively simple with sundried tomatoes and balsamic.

Fresh Basil, Sundried Tomato & Balsamic Rub

The Recipe: Turkey Breast with Basil, Sundried Tomato and Balsamic Rub

1 1/2 lbs of turkey breast flatten
Handful of fresh Basil
4 Sundried tomatoes
1 tbsp Balsamic
1 tsp sea salt
10 peppercorns
2 tbsp extra virgin olive oil

Cut turkey into 4 equal pieces and pound with a meat tenderizer until about a 1/4 inch thick. Then combine the remaining ingredients in a mortar and pestle and grind to a paste (you could probably use a small food processor as well). Rub the paste on both sides of all the pieces and let sit for about 20 minutes. Heat one side of your BBQ until the internal temperature is over 400F and preferably between 500F and 600F. Place the turkey on the side that does not have the flame (indirect heat method). Flip the turkey after 5-8 minutes depending on the heat of the BBQ. Make sure you move the pieces around if you have some closer to the flame side or the BBQ has some hot spots. Check to see if the meat is ready after 8-10 minutes by taking a small slice into the side. The meat should be white throughout. Try not to over cook as the more juice left in the turkey, the better the flavour. I added some sauteed mushrooms for a little extra flavour as well!


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