FOOD FRIDAY - GRILLED TURKEY BREASTS

“The thankful receiver bears a plentiful harvest.” - William Blake

We don’t celebrate Thanksgiving in Australia, but I think this is a great North American tradition that could well be imported into our country. It certainly is more deserving of import rather than say, Valentine’s Day or Halloween – both of which have been well and truly ingrained themselves into Australian society, especially so with the younger generations.

Here is a rather non-traditional Thanksgiving recipe that we shall be having at home, simply because we like it! I also think that it is worthwhile stopping every now and then and taking stock of all the things we have and we take for granted, and being thankful for them…

Grilled Turkey Breast Fillets
Ingredients
120 g unsalted butter
4 shallots, finely chopped
Salt, to taste
240 mL white vinegar
480 mL chicken stock
Cracked black peppercorns, and freshly ground black pepper, to taste
1 kg turkey breast, cut into 10 cm pieces and pounded into ½ cm thick medallions
40 mL olive oil

Method
Make the sauce:  Melt half of the butter in a 30 cm skillet over medium-high heat. Add the chopped shallots and salt; cook until golden. Add vinegar and bring to a boil; reduce by half. Add the stock and cook until liquid is reduced and thickened, about 15 minutes. Remove from heat and stir in remaining butter and cracked peppercorns until butter is melted; set sauce aside and keep warm.

Prepare Turkey:  Heat a charcoal grill. Brush turkey with oil and season with salt and freshly ground black pepper. Grill, flipping once, until browned and cooked through, 3–4 minutes. Transfer to a serving platter and drizzle with some of the sauce; serve with remaining sauce on the side. Accompany the turkey with mashed potato, roast pumpkin, roast parsnip, mushy peas, steamed green beans and a fresh seasonal salad.

Do you celebrate Thanksgiving or any other similar tradition? What are some of your favourite recipes for the occasion? Use the Mr Linky tool to share your recipes: