1 tsp each dried ground: oregano, basil, garlic powder, onion powder and cumin
2 tbsp fresh oregano
2 tbsp fresh rosemary
1 tbsp red pepper flakes
2 tbsp crushed garlic
¼ cup red wine vinegar
½ cup beer
1/3 cup olive oil
TIP: You can grill up any of your favourite vegetables to serve with the turkey instead of the peppers. Zucchini, mushrooms, eggplant and cauliflower all work well.
Combine all marinade ingredients. Marinate the turkey breast in a non-reactive dish (glass, ceramic or stainless) for at least 1 hour up to 8 hours.
When ready to grill, wipe off marinade. Combine all the dried herbs and spices together to make a rub.
Dress the turkey breast generously on all sides with the rub.
Grill turkey breast over medium heat, 20 – 30 minutes per side, with grill lid closed, until turkey is cooked through, no longer pink and an internal thermometer reads 165°F. Remove from heat and rest for 15 minutes before slicing.
While turkey is resting, cook sausages and peppers over medium heat. Grill sausages for 8-10 minutes until cooked through and no longer pink. Cook peppers until lightly charred, 6-8 minutes.
Arrange sliced turkey breast and sliced sausages on a platter. Top with peppers. Top peppers with olive oil and salt.
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