1 package Granny's Boneless, Skinless Turkey Breast
to taste sea salt and ground pepper
1 tsp | 5 ml mild paprika
1 tsp | 5 ml dried oregano
1/2 tsp| 2.5 ml mustard powder
1/2 tsp| 2.5 ml dried roasted garlic
Salad:
2 corn on the cob, husked and soaked in water for 15 minutes
1 red pepper, diced
1 avocado, diced
1 cup | 250 ml tomatoes, cut into wedges
3 cups |750 ml romaine, chopped
1/2 cup|125 ml black beans, drained & rinsed
Dressing:
1 tbsp | 15 ml olive oil
1 tbsp | 15 ml fresh lime juice
2 tbsp | 30 ml sour cream
1/4 cup| 65 ml buttermilk
1/4 cup| 65 ml cilantro, roughly chopped
1/2 tsp | 2.5 ml mustard powder
1 tsp | 5 ml ground cumin
1/2 tsp | 2.5 ml sea salt
1/4 tsp | 1.25 ml cayenne
1/4 tsp | 1.25 ml fresh ground pepper
Directions
Preheat grill to medium-high (375°F | 190°C).
Season turkey breast with salt and pepper.
Mix paprika, oregano, mustard and garlic. Coat turkey breast with rub.
Grill turkey breast over indirect heat for about 40 minutes until the internal temperature of the turkey breast reads 170° F (77°C). Let rest for 10 -15 minutes.
Brush corn with oil and grill over indirect heat for 10 minutes, turning it once. Set aside to cool. Slice corn off the cob into a bowl.
Add red pepper, avocado, tomatoes, romaine and black beans to the bowl. Transfer salad to a serving platter.
Combine all dressing ingredients. Drizzle dressing over salad.
Slice and serve grilled turkey on the salad. Turkey served warm.
Bon Appetit! Take a photo and share this recipe #ThinkTurkey
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