Grilled Turkey Paillard with Arugula Caper Pesto

Serves 3-4

Ingredients

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1 Butterball boneless turkey breast

Pesto:

1 cup arugula2 Tbsp capers3/4 cup olive oil1/4 cup lemon juice1/4 cup pine nuts, toasted1/4 cup parmigiano cheeseWater to loosenSalt and pepper to taste

Salad:

1 head frisee, washed and picked1 watermelon radish, thinly sliced4 cups arugula1/2 cup feta, crumbled

Garnish:

Grilled lemonsOlive oil for drizzlingExtra pine nuts

Directions

  1. Butterfly your turkey breast by slicing vertically through the thickest part of the breast without going all the way through. Continue to slice until the breast opens up, then flatten into a thin and even shape.

  2. Season turkey with salt and pepper, then place on a greased grill on medium high heat. Cook for 7-8 minutes, then flip and continue to cook for another 7 - 8 minutes or until internal temperature reaches 165°F/74°C. Remove and allow to rest for 10 minutes.
  3. Make pesto by combining all the pesto ingredients in a food processor. Blitz until smooth (loosen with some water if needed) and transfer to a serving bowl. Set aside.
  4. Spread the frisee, radish, arugula, and feta onto a platter. Sprinkle some fresh lemon juice and a drizzle of olive oil.
  5. Slice the turkey breast and spread on top of the salad.
  6. Serve with pesto drizzled on top, or alongside in a small bowl. Garnish with extra pine nuts and grilled lemons. Enjoy!

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