Grilled Turkey with Daikon
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in under an hour and tastes like you spent way more effort than you actually did. The turkey breast stays incredibly tender and juicy when grilled, and the daikon radish brings this wonderful crisp, slightly peppery bite that balances the savory soy and ginger marinade perfectly. I love that daikon is packed with vitamin C and aids digestion, so you're getting something truly nourishing without any of the heaviness. The whole meal feels fancy enough for guests but simple enough that I make it on busy Tuesdays.
Ella x
Ingredients
- ¾ kgturkey breast(sliced into 4 cutlets, about 1 inch thick)
- 1 largedaikon radish(peeled and cut into 1/4-inch thick rounds)
- 3 tbspsoy sauce
- 2 tbspfresh ginger(minced)
- 2 tbsprice vinegar
- 1 tbsphoney
- 2 tbspsesame oil
- 3garlic cloves(minced)
- 2 tbspolive oil
- 1 tspkosher salt
- ½ tspblack pepper
- 2green onions(sliced for garnish)
- 1 tbspsesame seeds(white or black)
Detail level
Instructions
- 1
Combine soy sauce, ginger, rice vinegar, honey, sesame oil, and minced garlic in a small bowl to create the glaze. Set aside.
Tip: Make the glaze ahead of time to allow flavors to meld.
- 2
Pat turkey cutlets dry with paper towels and season both sides generously with kosher salt and black pepper.
Tip: Dry turkey ensures better browning and prevents sticking on the grill.
- 3
Preheat grill to medium-high heat (about 400°F). Brush grill grates with oil to prevent sticking.
- 4
Place turkey cutlets on the hot grill and cook for 6-7 minutes per side until internal temperature reaches 165°F, basting with half the glaze during the last minute of cooking.
Tip: Use a meat thermometer for perfectly cooked turkey every time.
- 5
While turkey cooks, heat olive oil in a large skillet over medium-high heat. Add daikon radish rounds in a single layer.
- 6
Cook daikon for 3-4 minutes per side until golden brown and tender-crisp, seasoning lightly with salt and pepper.
Tip: Don't overcrowd the pan; cook in batches if needed for even browning.
- 7
Transfer grilled turkey and daikon to a serving platter. Drizzle with remaining glaze and top with sliced green onions and sesame seeds.
- 8
Let turkey rest for 3 minutes before serving to retain juices and ensure tenderness.
Tip: Resting is crucial for juicy, flavorful poultry.
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