Preparation: 20 minutes
Serves: 4 people
Here's an ideal recipe to prepare when you're entertaining people you really want to impress. Believe us, everyone loves this recipe. In the fall, to enjoy the quintessential seasonal fruit, we highly recommend that you serve this turkey roast with the melt-in-your-mouth apple side dish.
We are very proud to have developed this recipe in partnership with Dindon du Québec to promote our excellent products.
Ingredients:
For turkey breasts
- 1 large half breast of Quebec turkey, cut into 120 gram pieces
- 1/2 cup (125 mL) Dijon and Maple Marinade Dressing Maison Orphée
- A few pinches of fine grey sea salt Maison Orphée
- Cucumber, lettuce, cherry tomatoes and fresh herbs (dill, basil and mint) on the side.
For the apple side dish
- 2 apples (Lobo, Spartan, Empire or Cortland) in 1 cm strips, without the core
- 8 small potatoes cut in half
- 2 sweet potatoes cut into 1 cm strips
- 1 red onion, sliced
- 1 tablespoon (15 ml) brown sugar
- 4 sprigs of fresh thyme
- 4 tbsp (60 mL) Extra virgin olive oil, peppered Maison Orphée
- Fine grey sea salt Maison Orphée and pepper, to taste
Preparation:
For turkey breasts
Season the pieces of turkey breast with a few pinches of sea salt.
Marinate the turkey breast pieces with 125 ml of Dijon & Maple Vinaigrette-Marinade in a dish and place in the refrigerator for 12 hours.
Preheat the BBQ on medium-high intensity and place the turkey breast pieces on the grill away from the direct flames. Grill 8 minutes on each side or until the cooking thermometer reads 74°C/165°F.
If you prefer baking, preheat to 350°F/180°C. Cook the turkey breast pieces for 20 minutes. Until the cooking thermometer reads 74°C/165°F.
Serve with a cucumber salad, lettuce, cherry tomatoes and fresh herbs (dill, basil and mint) and the apple side dish.
For the apple side dish
In a large bowl, combine all ingredients.
Divide into 4 sheets of aluminum foil to form 4 small papillotes.
Wrap and cook (in the oven or on the BBQ) at the same temperature as the turkey for half an hour.
Photo credits Stéfanie Crevier @le_refuge_soins_naturels and Debbie Barrette @debphotographe