Grilled Buttermilk Turkey Breast with Citrus Summer Salad

Ingredients

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1 Butterball Turkey Breast, boneless/skinless1 tsp buttermilk powder (or use skim milk powder or 2 tbsp buttermilk and 1 tsp sugar), optional1 tsp oregano1 tsp garlic powder1/2 tsp onion powder1/2 tsp black pepper2 Tbsp olive oilSalt, to taste2 grapefruits, peeled and cut into 1/2" slices2 oranges, peeled and cut into 1/2" slices2 heads Belgian endive, cut into leaves1/2 red onion, thinly sliced2 avocados, cubed

Lime and Turmeric Dressing:

2 Tbsp lime juice, freshly squeezed1/4 tsp turmeric1 tsp honey1 tsp Dijon mustard1/4 cup olive oilSalt and pepper, to taste

Directions

  1. Preheat greased grill over medium high heat and prepare turkey breast. In a mixing bowl, whisk buttermilk powder, oregano, garlic powder, onion powder, black pepper, and olive oil.

  2. Brush mixture all over turkey and season with salt to taste. When grill is hot, add turkey breast and sear on high for 2 minutes (or until deep grill marks achieved), then flip and sear other side for 2 minutes.
  3. Turn off heat on one side of the grill. Transfer seared turkey breast to the heatless side, leaving the heat on the other side. Close grill and let turkey cook for 25 minutes, or until the internal temperature reaches 165°F/74°C. Remove and let rest.
  4. While turkey is resting, add grapefruit and orange slices to grill. Grill on high for 2 minutes, flip and grill for 30 seconds, then take off (you want a nice char, but don't want to soften the citrus too much!).
  5. Cut grilled citrus into chunks and set aside. Make lime and turmeric dressing by whisking together all the ingredients then setting aside.
  6. To build salad, add leaves of Belgian endive, grilled citrus, onions, and avocado pieces to a platter. Season with coarse salt, then drizzle on some of the dressing. Slice breast and place on top, adding more dressing if desired. Serve and enjoy!

    7. Credit: Shahir Massoud

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