Grilled Turkey with Radish and Herb Salsa
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. Grilled turkey breast is lean and cooks quickly, while the bright radish and herb salsa brings all the flavor and freshness you need. Radishes are packed with vitamin C and antioxidants, so you're getting something really good for your body with every bite. The combination of lime, cilantro, and jalapeño creates this incredible zesty kick that makes simple grilled turkey feel restaurant worthy. Trust me, once you try this, it'll become a regular rotation in your kitchen.
Ella x
Ingredients
- 4turkey breast cutlets(about 6 oz each, pounded to ½-inch thickness)
- 473 mlradishes(thinly sliced)
- 3 tablespoonsfresh lime juice
- 4 tablespoonsextra virgin olive oil(divided)
- ¼ cupfresh cilantro(chopped)
- ¼red onion(minced)
- 1jalapeño pepper(seeded and finely diced)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 1 teaspoongarlic powder
- 12fresh sage leaves(for garnish)
- 1 teaspoonhoney
Detail level
Instructions
- 1
Combine sliced radishes, minced red onion, diced jalapeño, and chopped cilantro in a bowl. Drizzle with lime juice, 2 tablespoons olive oil, honey, and half the salt. Toss gently and set aside for at least 10 minutes to allow flavors to meld.
Tip: Make the salsa ahead of time for deeper flavor development.
- 2
Pat turkey cutlets dry with paper towels and season both sides generously with garlic powder, remaining salt, and black pepper.
Tip: Dry meat ensures better browning and a crispy exterior when grilled.
- 3
Preheat your grill to medium-high heat and lightly oil the grates to prevent sticking.
- 4
Brush turkey cutlets lightly with remaining 2 tablespoons olive oil on both sides.
- 5
Place turkey on the hot grill and cook for 10-12 minutes per side, or until internal temperature reaches 165°F (74°C) and the meat is no longer pink inside.
Tip: Avoid moving the turkey too frequently to develop a nice char and grill marks.
- 6
While turkey grills, quickly sauté fresh sage leaves in a separate small skillet over medium heat with a touch of oil until they become crispy, about 2-3 minutes.
Tip: Crispy sage adds wonderful texture and aromatic contrast to the dish.
- 7
Remove turkey from the grill and let rest for 5 minutes to retain juices.
Tip: Resting allows the meat to reabsorb moisture, keeping it tender and juicy.
- 8
Transfer turkey to serving plates, top each piece generously with radish salsa, and garnish with crispy sage leaves. Drizzle any remaining salsa juice around the plate and serve immediately.
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