Grilled Turkey with Crispy Brussels Sprout Hash

Instructions

1. 1

   Prepare the turkey by patting it dry with paper towels and pounding it evenly to about 1.5 inches thick. Season generously on both sides with salt, pepper, and thyme. Let rest at room temperature for 15 minutes.

   Tip: Even thickness ensures the turkey cooks uniformly and stays juicy throughout.

2. 2

   In a small bowl, whisk together Dijon mustard, 1 tablespoon olive oil, and lemon juice. Rub this mixture all over the turkey breast and set aside.

   Tip: The mustard adds depth of flavor while helping to retain moisture during grilling.

3. 3

   Cook bacon pieces in a large cast-iron skillet over medium-high heat until crispy, about 6-7 minutes. Remove to a paper towel-lined plate and set aside, leaving about 1 tablespoon of bacon fat in the pan.

   Tip: Save the rendered bacon fat for cooking the Brussels sprouts—it adds incredible flavor.

4. 4

   Add halved Brussels sprouts to the same skillet with cut-side down. Let them sear without stirring for 4-5 minutes until golden brown. Stir and continue cooking for another 3-4 minutes.

   Tip: High heat creates the crispy exterior that makes this dish special.

5. 5

   Add the diced onion and minced garlic to the Brussels sprouts, cooking for 2 minutes until fragrant. Return the bacon to the skillet and toss everything together. Season with salt and pepper to taste. Transfer to a serving platter and keep warm.

6. 6

   Heat a grill or grill pan to high heat (about 450°F). Lightly brush the grates with oil to prevent sticking. Place the turkey breast on the grill and cook for 12-15 minutes per side, depending on thickness. Internal temperature should reach 165°F at the thickest part.

   Tip: Use a meat thermometer to ensure perfect doneness without overcooking.

7. 7

   Remove the turkey from the grill and let it rest for 5 minutes before slicing. This allows the juices to redistribute, keeping the meat tender.

   Tip: Resting is crucial for maintaining moisture in poultry.

8. 8

   Slice the turkey against the grain into 0.5-inch thick slices. Arrange on plates with the Brussels sprout hash alongside and serve warm.