Grilled Turkey with Watercress

Instructions

1. 1

   Preheat your grill to medium-high heat, about 400°F. Pat the turkey fillets dry with paper towels to ensure even browning.

   Tip: Dry turkey helps create a better crust and locks in moisture during grilling.

2. 2

   In a small bowl, combine 2 tablespoons of olive oil, minced garlic, half the lemon juice, thyme, salt, and pepper. Rub this mixture evenly over both sides of the turkey fillets.

   Tip: Let the turkey marinate for 10 minutes for more flavor penetration if time allows.

3. 3

   Oil your grill grates lightly to prevent sticking. Place turkey fillets on the grill and cook for 12-14 minutes, flipping once halfway through, until the internal temperature reaches 165°F.

   Tip: Avoid moving the turkey too much on the grill to develop a nice sear.

4. 4

   While the turkey cooks, prepare the dressing by whisking together the remaining 3 tablespoons of olive oil, remaining lemon juice, Dijon mustard, and a pinch of salt and pepper.

   Tip: The emulsified dressing will cling better to the watercress leaves.

5. 5

   In a large bowl, toss the chopped watercress with the sliced shallots and radishes. Pour the lemon vinaigrette over the salad and gently toss until well coated.

   Tip: Dress the salad just before serving to keep the watercress fresh and crisp.

6. 6

   Transfer the grilled turkey fillets to serving plates. Top each fillet generously with the watercress salad mixture and any accumulated dressing from the bowl.

   Tip: Serve immediately while the turkey is still warm for the best contrast of temperatures and flavors.