Grilled Turkey with Beetroot and Herb Glaze

Instructions

1. 1

   Toss beetroot wedges with 2 tablespoons of olive oil, half the thyme, salt, and pepper. Arrange on a baking sheet and roast at 200°C for 25-30 minutes until tender and caramelized, stirring halfway through.

   Tip: Start roasting the beetroot first so it's ready when the turkey finishes grilling.

2. 2

   While beetroot roasts, whisk together balsamic vinegar, Dijon mustard, honey, minced garlic, remaining thyme, lemon juice, and 2 tablespoons olive oil in a small bowl to create the glaze.

   Tip: Make the glaze ahead of time for easier cooking.

3. 3

   Pat turkey fillets dry with paper towels and season generously on both sides with salt and pepper.

   Tip: Dry turkey helps achieve better browning and prevents sticking on the grill.

4. 4

   Preheat grill to medium-high heat (about 200°C) and lightly oil the grates to prevent sticking.

   Tip: Allow the grill to reach temperature for at least 10 minutes before cooking.

5. 5

   Place turkey fillets on the grill and cook for 6-7 minutes on the first side without moving them, then flip carefully.

   Tip: Resist the urge to move the meat while cooking to develop a nice golden crust.

6. 6

   Brush the cooked side generously with the balsamic glaze and cook for another 5-6 minutes until the internal temperature reaches 75°C (use a meat thermometer).

   Tip: Don't overcook turkey or it will become dry; use a thermometer for best results.

7. 7

   Transfer grilled turkey to a resting plate and brush with remaining glaze. Let rest for 5 minutes while tossing roasted beetroot with sliced red onion and any pan juices.

   Tip: Resting the turkey allows juices to redistribute throughout the meat.

8. 8

   Arrange turkey fillets on serving plates alongside the beetroot mixture and drizzle any remaining glaze over the top before serving.

   Tip: Serve immediately while turkey is still warm for the best flavor.