Slow Cooked Turkey Breast with Zucchini and Herb Salad by: Chef Shahir Massoud


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2 Butterball Turkey Breasts (Bone-In) (can also substitute for Butterball Easy Fresh Boneless Turkey Breasts, or Bone-In Turkey Thighs, and follow product specific cooking instructions)1 tsp paprika1 tsp onion powder1 tsp garlic powder1 tsp oregano1 tsp salt1/2 tsp black pepper1/4 tsp chili powder2 Tbsp olive oil1 lemon, zested


1 lemon, juiced1 Tbsp Dijon mustard1 Tbsp honey3 tbsp olive oilSalt and pepper, to taste1 zucchini, diced1/2 bunch parsley, finely chopped1/2 bunch cilantro, finely chopped1/4 bunch mint, chopped1 pint grape tomatoes, halved1 clove garlic, finely minced


  1. Combine all spices together and rub over your bone-in Butterball Turkey breasts. Top with fresh lemon zest. Transfer to the fridge to rest for 2-4 hours.

  2. When ready to cook, fill your Big Green Egg with your desired charcoal. Light to start your fire, then insert your "ConvEEGtor", and then heat the grill.
  3. When the grill temperature reaches 350°F/177°C, add the seasoned turkey breasts. Close the Big Green Egg and allow to cook for 1 hour and 10 minutes, or until the internal temperature reaches 165°F/74°C.
  4. When done, remove breasts from the grill and rest for at least 15 minutes. While your turkey rests, build the salad.
  5. In a bowl, whisk together the lemon juice, mustard, honey, and olive oil. Season with salt and pepper to taste, whisking to emulsify. Add zucchini, parsley, cilantro, mint, tomatoes, and garlic and toss gently to coat.
  6. Transfer to your serving platter. Slice turkey breast off the bone, into 1/2" slices and place atop of the salad. Enjoy!

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