Grilled Turkey with Fennel
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
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 fennel bulbs get wonderfully caramelized on the grill while the turkey stays juicy and tender, infused with bright lemon and aromatic fennel seeds. Fennel is fantastic for digestion too, so you're getting something genuinely good for you alongside a restaurant quality meal. Best part? Most of these ingredients are probably already in your kitchen, making this budget friendly and incredibly approachable for any skill level.
Ella x
Ingredients
- ¾ kgturkey breast(butterflied to 1-inch thickness)
- 2 wholefennel bulb(thinly sliced lengthwise)
- 4 tablespoonsolive oil
- 1 tablespoonfennel seeds(toasted and crushed)
- 2 tablespoonsfresh lemon juice
- 3 wholegarlic cloves(minced)
- 2 teaspoonsfresh thyme(chopped)
- 1 teaspoonkosher salt
- ½ teaspoonblack pepper
- ½ teaspoondried oregano
- 59 mlwhite wine(dry)
Detail level
Instructions
- 1
Pat the turkey breast dry with paper towels. In a small bowl, combine 3 tablespoons of olive oil, minced garlic, lemon juice, crushed fennel seeds, thyme, salt, pepper, and oregano to create a marinade.
Tip: Drying the turkey helps it achieve better color and texture when grilled.
- 2
Rub the marinade evenly over both sides of the turkey breast and let it sit at room temperature for 15 minutes while you prepare the fennel.
Tip: Don't marinate too long or the delicate flavor can become overpowering.
- 3
Toss the sliced fennel bulb with the remaining 1 tablespoon of olive oil, a pinch of salt, and pepper. Set aside on a plate.
Tip: Keep fennel separate until grilling to prevent it from absorbing too much marinade.
- 4
Preheat your grill to medium-high heat (around 400°F). Oil the grill grates thoroughly to prevent sticking.
Tip: Use a paper towel dipped in oil with tongs to oil the grates safely.
- 5
Place the turkey breast on the grill and cook for 12-13 minutes on the first side without moving it, until golden grill marks form.
Tip: Resist the urge to flip early; let the proteins develop color for the best flavor.
- 6
Flip the turkey breast and cook for another 10-12 minutes on the second side until the internal temperature reaches 165°F when measured with a meat thermometer in the thickest part.
Tip: Don't skip the thermometer—overcooked turkey becomes dry and unappetizing.
- 7
During the last 5 minutes of cooking, arrange the fennel slices directly on the grill grates alongside the turkey. Grill until slightly charred and tender.
Tip: Position fennel pieces carefully so they don't fall through the grates.
- 8
Remove the turkey and fennel from the grill. Deglaze the grill with the white wine, scraping up any browned bits, then drizzle this pan sauce over the turkey and fennel.
Tip: This creates an elegant sauce that enhances both components of the dish.
- 9
Let the turkey rest for 5 minutes before slicing. Slice against the grain and arrange on a platter with the grilled fennel.
Tip: Resting allows juices to redistribute, keeping the meat moist and tender.
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