Butterball Turkey “Steaks” with Wedge Salad

Serves 4-6


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1 Butterball Boneless Turkey Roast1 head Iceberg lettuce, cut into 4 wedges6 radishes, finely sliced1/4 bunch dill, finely chopped1 white onion, finely sliced1/4 cup red wine vinegar1/2 cup crispy chickpeas2 Tbsp mayo2 Tbsp sour cream1 tsp onion powder1 tsp garlic powder1 Tbsp lemon juiceWater to loosen


  1. Preheat your oven to 325°F .

  2. Place your Butterball Boneless turkey roast on a wire rack in a roasting pan and then brush with oil all over. Roast for 3 1/2 - 4 hours or until meat thermometer reads 165°F(74°C), then remove and allow to rest at least 15 minutes (this can be done the day before).
  3. In a bowl, put onions with red wine vinegar and allow to pickle for 30 minutes.
  4. To make the dressing, whisk together mayo, sour cream, onion powder, garlic powder and lemon juice. Add salt and pepper to taste. Add a small amount of water to drizzle on the salad.
  5. Heat the greased grill to medium high. Slice turkey roast into 1” thick “steaks”. Grill for 2-3 minutes per side. Then remove and slice.
  6. Put lettuce wedges, radishes, pickled onions, and crispy chickpeas on a serving platter. Place the sliced turkey and top with freshly chopped dill. Then, drizzle on the dressing and top with some salt and pepper. Enjoy!

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