…and a side of Fresh Garden Veggies (with a Garlic Basil Buttermilk Dressing)
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine American
Keywords basil, buttermilk, dressing, poultry, salad, tomatoes, turkey
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What You're Gonna Need:

  • 2/3 cup ketchup
  • 1/4 cup orange juice no pulp
  • 3 Tbsp snipped fresh cilantro… eww… not for me. I go with parsley kids.
  • 4 cloves of garlic minced
  • 1/4 tsp ground cumin
  • 1/4 tsp black pepper
  • 1 turkey breast tenderloin about 1 pound, split in half horizontally; or 4 skinless, turkey breasts, skin removed
  • 1/4 tsp. of sea salt

Salad Fixings

  • 2 Tbsp of mayo
  • 1 Tbsp of cider vinegar
  • 1/3 cup of buttermilk
  • 2 Tbsp. of fresh basil all snipped up.
  • Some tomatoes thinly sliced
  • 1 cup of thinly sliced cucumber

What Ya Gotta Do:

  • In a wee little saucepan combine ketchup, orange juice, 2 tablespoons of the cilantro parsley, 2 cloves of the garlic, cumin, and black pepper. Bring to boiling over medium heat, stirring constantly. Reduce heat. Simmer, uncovered, for 5 minutes. Transfer 1/3 cup of the sauce to a small bowl and keep remaining sauce warm.
  • Either grill or broil in the oven your turkey pieces. Cook for about 12 minutes per side (depending on thickness). With about 2 minutes left on the last side, brush on that 1/3 cup of BBQ sauce.
  • Slice turkey and serve with remaining sauce. Garnish with remaining 1 tablespoon cilantro parsley.
  • You are gonna put it on a plate with this (that you made earlier while the turkey was cooking – always read ahead!):
  • Make a paste of the remaining garlic cloves by smushing them with the side of your knife.
  • In a bowl, whisk the garlic with the mayo until smooooth.
  • Whisk in the buttermilk.
  • Stir in the basil.
  • Pour the dressing over some tomatoes and cucumbers, arranged nicely on plates.
  • Eat it.
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Also published on Medium.