Grilled Turkey with Cucumber

Instructions

1. 1

   Combine 2 tablespoons olive oil, lemon juice, minced garlic, and fresh thyme in a small bowl. Pat turkey fillets dry and coat both sides generously with this marinade. Let sit for 10 minutes at room temperature.

   Tip: Marinating even briefly adds tremendous flavor to lean turkey meat.

2. 2

   Preheat your grill to medium-high heat (about 400°F). Lightly oil the grill grates to prevent sticking.

   Tip: Use an oiled paper towel held with tongs to clean the grates thoroughly.

3. 3

   Place turkey breasts on the hot grill and cook for 12-13 minutes, turning once halfway through, until golden brown and the internal temperature reaches 165°F with a meat thermometer.

   Tip: Don't move the turkey too frequently; let it develop a nice crust for better flavor.

4. 4

   While turkey grills, prepare the cucumber salad by combining diced cucumber, red onion, and halved cherry tomatoes in a large bowl.

   Tip: Prepare vegetables just before serving to maintain their crispness.

5. 5

   In a separate small bowl, whisk together Greek yogurt, remaining 1 tablespoon olive oil, white wine vinegar, fresh dill, sea salt, and black pepper until smooth.

   Tip: Greek yogurt creates a creamy, protein-rich dressing that's lighter than mayonnaise.

6. 6

   Pour the yogurt dressing over the cucumber mixture and gently toss until all vegetables are evenly coated. Adjust seasoning to taste.

   Tip: Toss gently to avoid crushing the delicate cucumber pieces.

7. 7

   Transfer grilled turkey to a cutting board and let rest for 3-4 minutes, then slice if desired. Serve warm turkey alongside the chilled cucumber salad.

   Tip: Resting allows juices to redistribute throughout the meat, keeping it moist and tender.