main course | on the grill | turkey

Grilled Turkey Breast with Fire Roasted Tomato Pepper Sauce & Manchego Cheese

Prep Time: 5 minutes Cooking Time: 2 hours 4 servings


1 Granny's Seasoned, Boneless Turkey Breast
1/2 cup | 125 ml Fire Roasted Tomato-Pepper Sauce (see recipe below)
2 tbsp | 30 ml fresh flat leaf parsley, coarsley chopped
6 thick slices Manchego cheese
Fire Roasted Tomato Pepper Sauce
1 jalapeño pepper
1 red bell pepper, cored and quartered
1 red onion, peeled and halved
2.2 lb | 1 kg fresh roma tomatoes
1 tbsp | 15 ml olive oil
5 garlic cloves
1/4 cup | 65 ml balsamic vinegar
1 cup | 250 ml water
1 bay leaf
1 lb | 450 g fresh tomato, coarsely chopped
1 tsp | 5 ml mild paprika
1 tsp | 5 ml ground cumin
1/2 tsp | 2.5 ml dried oregano
1/2 tsp | 2.5 ml ground coriander
1/2 tsp | 1.25 ml cinnamon
1/2 tsp | 2.5 ml 1/2 tsp | 2.5 ml
1 tsp | 5 ml sea salt
to taste fresh black pepper


Prepare Fire Roasted Tomato Pepper Sauce (30 minutes):Wash and dry peppers, onion pieces and tomatoes. Coat them will olive oil in a bowl and place over direct medium heat on the grill. Char them on all sides until they are cooked through. Wrap individual garlic cloves (still in their skin) in foil and bake them over indirect heat until they are soft (about 20 minutes). Place peppers, onion and tomato in a medium saucepan along with vinegar, water and spices. Squeeze garlic out of its skin and add to pot. Simmer ingredients for 10 minutes then puree with a blender and strain out seeds and skin. Return to pot and simmer until desired thickness is achieved.
Preheat barbecue to medium high. Place roast directly on grill (skin-side up) over indirect or low heat with the lid down.
If frozen, cook for approximately 90 minutes. If thawed, cook for approximately 45 minutes. Cook to a minimum internal temperature of 170°F (77°C).
Place cooked breast on a 10 inch piece of foil or a foil pie plate. Add parsley to the Fire Roasted Tomato Pepper sauce and coat the breast with sauce. Top with sliced cheese and cook with lid down for an additional 5 minutes or until the cheese has melted.
Remove from grill, cover loosely with foil and let stand for 10-15 minutes before slicing.

Recipe courtesy of Chef Jason Wortzman
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