Grilled Turkey with Okra
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in under an hour without any fuss. Grilled turkey breast is incredibly lean and versatile, making it perfect for anyone watching their health, while fresh okra adds wonderful texture and is packed with fiber for good digestion. The smoked paprika and cayenne give everything a smoky kick that tastes way more complicated than it actually is. Best of all, you only need basic ingredients and one skillet to create something that feels restaurant quality but costs a fraction of the price.
Ella x
Ingredients
- 4turkey breast fillets(6 oz each, pounded to 3/4 inch thickness)
- 1½ poundsfresh okra(trimmed and patted dry)
- 4 tablespoonsolive oil
- 4garlic cloves(minced)
- 1½ teaspoonssmoked paprika
- ½ teaspooncayenne pepper
- 1 teaspoondried thyme
- 1½ teaspoonskosher salt
- 1 teaspoonblack pepper
- 2 tablespoonsfresh lemon juice
- 237 mlchicken broth
Detail level
Instructions
- 1
Preheat your grill to medium-high heat (around 400°F). Allow it to heat for 10 minutes until grates are hot.
Tip: Oil your grill grates with a paper towel dipped in oil to prevent sticking.
- 2
In a small bowl, combine smoked paprika, cayenne pepper, dried thyme, 1 teaspoon salt, and black pepper. Reserve 1 tablespoon of this spice blend for the okra.
Tip: Make the spice blend ahead of time for easier preparation during cooking.
- 3
Pat the turkey fillets dry and brush both sides lightly with 1 tablespoon of olive oil. Season generously with three-quarters of the spice blend, pressing it into the meat.
Tip: Allowing turkey to come to room temperature 15 minutes before grilling ensures even cooking.
- 4
Toss the trimmed okra with the remaining 3 tablespoons of olive oil, minced garlic, reserved spice blend, and remaining salt. Mix until all pieces are evenly coated.
Tip: Keep okra in a grill basket or skewer to prevent pieces from falling through the grates.
- 5
Place turkey breasts directly on the hot grill. Cook for 6-7 minutes on the first side without moving them, allowing a nice char to develop.
Tip: Don't flip too early; letting turkey develop a golden crust ensures better flavor and texture.
- 6
Flip the turkey carefully and cook for another 6-7 minutes on the second side until the internal temperature reaches 165°F when measured with a meat thermometer in the thickest part.
Tip: Use tongs rather than a fork to avoid piercing the meat and losing juices.
- 7
While turkey cooks, place the okra mixture on the grill in a basket or aluminum foil packet with sides folded up. Grill for 12-15 minutes, stirring occasionally, until okra is tender and lightly charred.
Tip: If using a foil packet, poke several small holes in the top to allow steam to escape and okra to char slightly.
- 8
Remove both turkey and okra from the grill and transfer to a serving platter. Drizzle with fresh lemon juice and chicken broth, then let rest for 3-4 minutes before serving.
Tip: Resting the turkey allows juices to redistribute throughout the meat, keeping it moist and tender.
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