Grilled Turkey Breast with Garlic Pea Medley
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my go to weeknight dinners because it comes together in under an hour and feels fancy enough for guests. Turkey breast is such a lean, affordable protein that cooks up beautifully on the grill, and I love pairing it with a quick garlic pea medley that's both comforting and packed with fiber. The peas are nutritious little powerhouses that add color and substance without weighing you down. Everything comes together with fresh lemon and thyme, creating a bright, restaurant quality meal that tastes way more impressive than the minimal effort it requires.
Ella x
Ingredients
- ¾ kgturkey breast(pounded to even thickness)
- 710 mlfrozen peas
- 4 tablespoonsolive oil
- 5garlic cloves(minced)
- 3 tablespoonsfresh lemon juice
- 2 teaspoonsfresh thyme(dried)
- 1 teaspoonsalt
- ½ teaspoonblack pepper
- 2 tablespoonsbutter
- 1shallot(finely diced)
- 118 mlvegetable broth
- 2 tablespoonsfresh parsley(chopped)
Detail level
Instructions
- 1
Pat the turkey breast dry and season both sides generously with salt, pepper, and thyme. Rub with 1 tablespoon of olive oil and let sit for 10 minutes to absorb the flavors.
Tip: Pounding the turkey to an even ½-inch thickness ensures it cooks evenly on the grill.
- 2
Preheat your grill to medium-high heat (about 400°F). Brush the grates with oil to prevent sticking.
Tip: A properly heated grill creates beautiful char marks and locks in juices.
- 3
Place the turkey breast on the grill and cook for 12-14 minutes per side, turning only once. The internal temperature should reach 165°F when measured with a meat thermometer.
Tip: Avoid pressing down on the turkey while grilling as this releases flavorful juices.
- 4
While the turkey grills, heat 2 tablespoons of butter with 3 tablespoons of olive oil in a large skillet over medium heat.
Tip: The combination of butter and oil prevents burning while adding rich flavor.
- 5
Sauté the diced shallot for 2 minutes until softened, then add the minced garlic and cook for another minute until fragrant.
Tip: Don't let the garlic brown, as this can make it taste bitter.
- 6
Add the frozen peas and vegetable broth to the skillet, stirring occasionally. Cook for 5-7 minutes until the peas are tender and the liquid reduces slightly.
Tip: Frozen peas cook quickly and retain their bright green color better than canned.
- 7
Season the pea mixture with lemon juice, remaining salt, and pepper to taste. Stir in the fresh parsley just before serving.
Tip: Fresh parsley adds a vibrant color and fresh herbaceous note to the dish.
- 8
Remove the turkey from the grill and let it rest for 5 minutes before slicing. Arrange slices on plates and spoon the pea medley alongside.
Tip: Resting the turkey allows the juices to redistribute, keeping the meat moist and tender.
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