Blackened Turkey Breast with Sweet Corn Succotash

Serves 4

Ingredients

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1 1lb Butterball Easy Fresh Boneless Turkey Breast2 tsp paprika1 tsp thyme1 tsp onion powder1 tsp garlic powder1/4 tsp chili powder1/4 tsp allspice4 Tbsp olive oilSalt and pepper, to taste

Corn succotash:

4 heads corn, kernels removed2 red peppers, finely chopped1 white onion, finely diced3 cloves garlic, finely minced1 cup edamame, frozen1 1/2 cup chicken stock3 tbsp butter2 limes, zested and juiced

Directions

  1. Preheat oven to 400˚F.

  2. Mix all dry spices in a bowl, then whisk in 2 tbsp olive oil. Spread mixture all over the turkey breast, then season with a pinch of salt and pepper.
  3. Heat a cast-iron pan on high and add another 2 tbsp of olive oil. Once oil is heated up, add turkey breast, and allow to sear for 3-4 minutes, or until "blackened". Transfer seared turkey breast to a baking sheet and finish in the oven for 18-20 minutes, or until internal temperature reaches 165˚F/74˚C.
  4. To make succotash, wipe down the same cast iron pan, and return it to a medium heat. Add another splash of olive oil if needed. Add corn, red pepper, onion, and garlic. Cook for 3-4 minutes.
  5. Add frozen edamame and stock. Bring to a boil and cook for 10 -12 minutes, or until the liquid has almost cooked off. Finish with butter, fresh lime zest and juice.
  6. Slice turkey into 1/2" slices, and serve on top of the sweet corn succotash with extra lime wedges and a side of rice. Enjoy!

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