Grilled Turkey with Turnip
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This is one of my go to weeknight dinners because it comes together in just about an hour from start to table. Turkey breast is lean and cooks quickly, while turnips add a wonderful earthy sweetness when roasted alongside the meat. What I love most is that turnips are packed with vitamin C and fiber, making this dish as nourishing as it is delicious. The apple cider vinegar and mustard create a tangy glaze that brings everything together beautifully. It's simple, affordable, and honestly tastes like you spent far more time in the kitchen than you actually did.
Ella x
Ingredients
- 4turkey breast fillets(about 6 oz each, pounded to ¾ inch thickness)
- ¾ kgturnips(peeled and cut into 1-inch wedges)
- 4 tablespoonsolive oil
- 3 sprigsfresh thyme
- 4garlic cloves(minced)
- 3 tablespoonsapple cider vinegar
- 2 teaspoonsdijon mustard
- 1 tablespoonhoney
- 1 teaspoonkosher salt
- ½ teaspoonblack pepper
- 2 sprigsfresh rosemary
- 2 tablespoonslemon juice
Detail level
Instructions
- 1
Preheat grill to medium-high heat (about 400°F). While grill heats, toss turnip wedges with 2 tablespoons olive oil, ½ teaspoon salt, and ¼ teaspoon pepper in a large bowl.
Tip: Pat turnips dry before tossing to encourage better caramelization on the grill.
- 2
Place turnip wedges directly on grill grates and cook for 12-15 minutes, turning every 3-4 minutes until golden brown and tender when pierced with a fork.
Tip: Use a grill basket if available to prevent smaller pieces from falling through.
- 3
While turnips cook, prepare the herb glaze by whisking together apple cider vinegar, Dijon mustard, honey, minced garlic, lemon juice, and remaining 2 tablespoons olive oil in a small bowl. Season with remaining salt and pepper.
Tip: Reserve 2 tablespoons of glaze to brush on turkey during the final minute of grilling.
- 4
Pat turkey breast fillets dry and season both sides with salt and pepper. Arrange thyme and rosemary sprigs on grill grate and place turkey directly on top, using herbs as a flavor platform.
Tip: Placing herbs under the turkey imparts subtle smoky flavor while protecting delicate meat from direct char.
- 5
Grill turkey for 6-7 minutes on the first side without moving, then flip and cook for an additional 5-6 minutes until internal temperature reaches 165°F on a meat thermometer.
Tip: Don't flip too early or too often—this creates a nice crust and keeps meat juicy.
- 6
During the last minute of cooking, brush turkey fillets with reserved herb glaze on both sides.
Tip: Only apply glaze at the very end to prevent sugars from burning.
- 7
Remove turkey and turnips from grill and transfer to a serving platter. Drizzle any remaining warm glaze over the turkey and turnips.
Tip: Let turkey rest for 3-4 minutes before serving to retain juices.
- 8
Serve immediately while warm, with extra herb glaze on the side for drizzling.
Tip: Pairs beautifully with a crisp white wine like Sauvignon Blanc or Pinot Grigio.
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