Brazilian Style Grilled Turkey Breast with Salsa Verde
Ingredients
For Turkey Breast
3LbsSkinless Boneless Canadian Turkey Breast
Salt and Pepper, to taste
For Marinade
1TbspOlive Oil
1TbspDried Ground Oregano
1TbspDried Ground Coriander Seeds
1/2CupChopped Parsley
3Cloves Garlic, crushed
2TbspRed Wine Vinegar
1/2CupWhite Wine
1TbspHoney
For Rub
1TspGround Coriander Seed
1TspCumin
1TspGarlic Powder
1TspOnion Powder
1TspGround Pepper
For Salsa Verde
1/2CupFlat Leaf Parsley
1/2CupCilantro
1/2CupChopped Green Onion
1/4CupFresh Oregano
Zest of One Lemon
1Clove Garlic, crushed
2TbspLemon Juice
1/2CupOlive Oil
Salt and Pepper, to taste
Instructions
Combine all ingredients to make the marinade. Pour marinade over the turkey breast in a non-reactive bowl (glass, ceramic or stainless steel) and refrigerate for at least 1 hour up to overnight.
When ready to grill, remove the turkey breast from the marinade and wipe off any excess. Discard any remaining marinade.
Combine all spices and herbs to make a rub. Rub generously all over the turkey breast. Season with salt and pepper to taste.
Grill the turkey breast over medium heat, with the lid closed, 15-20 minutes per side, until cooked through and no longer pink and a digital thermometer inserted into the thickest part of the meat registers 165°F. Let the meat rest for at least 15 minutes before slicing.
For the salsa, combine all ingredients in a mini blender or chopper. Pulse until roughly chopped. Season with salt and pepper to taste.
Serve sliced turkey immediately with salsa on the side.