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Whole grilled turkey breast, Tabbouleh salad with spicy yogurt dip
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Whole grilled turkey breast, Tabbouleh salad with spicy yogurt dip
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For 5 people

Ingredients: 

For the meat:
  • 1 kg whole turkey breast
  • 1 heaping tablespoon salt
  • 1 small teaspoon sugar
  • 1 small teaspoon white ground pepper
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon garlic powder
  • 1 teaspoon ground sweet paprika
  • 2 tablespoons sunflower oil
For the dip:
  • approx. 250 g high-quality plain yogurt
  • salt, white pepper
  • chilli (according to taste)
For the salad:
  • 250 g bulgur wheat
  • 2 tomatoes
  • 40 g leaf parsley
  • 20 g mint leaves
  • approx. 35 ml lemon juice
  • about 3 tablespoons vegetable oil
  • 1/2 cucumber (optional)
  • 1 small white onion
  • 2 cloves garlic
  • salt, white pepper

Preparation

Meat Preparation

  • Make a marinade out of all ingredients except the meat and oil. Sprinkle generously on all sides of meat and leave to marinate at room temperature for at least 2 hours, or ideally overnight in refrigerator. Remove meat from the fridge an hour before preparation so it can breathe nicely, and brush the surface with oil. Sear all sides of meat quickly on a hot grill so that it seals well, and then transfer it to the side of the grill where the heat is very low, and cook for a further 40-50 minutes, turning occasionally.

Dip Preparation
  • Mix yogurt with a little salt, pepper and, if you wish, chilli. Serve chilled.
Salad Preparation
  • Place bulgur wheat in a deep bowl, season with salt and pepper, and cover with almost twice its volume of boiling water (or turkey stock). Carefully cover bowl and wait until bulgur has absorbed all the water—this will take about 15 minutes. Meanwhile, combine the oil with lemon juice, a pinch of pepper and crushed garlic with salt. Cross cut tomatoes at the bottom, briefly blanch in boiling water, and immediately cool in cold water. Then peel tomatoes and cut into cubes together with cucumber. Finally, mix the bulgur wheat with the prepared ingredients and dressing. If necessary, season with salad and allow to rest.

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