Recipe courtesy of Mary Sue Milliken and Susan Feniger

Grilled Turkey Breast with Vinegar and Cracked Pepper

  • Level: Easy
  • Total: 35 min
  • Prep: 20 min
  • Cook: 15 min
  • Yield: 6 servings
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2 1/4 pounds raw turkey breast, cut into thin scallops

Salt and freshly ground black pepper

Olive oil for brushing

7 1/2 tablespoons unsalted butter, cold

2 medium red onions, diced

1 cup white vinegar

2 cups turkey or chicken stock or canned broth

1 tablespoon cracked black pepper


  1. Cover the turkey slices with plastic wrap and pound to flatten. Sprinkle all over with salt and pepper, brush lightly with olive oil and reserve. Preheat the grill or broiler. Melt 3 tablespoons of the butter in a medium skillet over low heat. Cook the onions with 1 1/2 teaspoons salt, stirring and shaking the pan frequently, until the onions are golden, about 15 minutes. Pour in the vinegar, turn the heat up to high and reduce by half.
  2. Thinly slice the remaining cold butter. Reduce the heat to low and whisk the butter into the sauce a little at a time. Remove from the heat. Stir in the cracked pepper. Grill or broil the turkey slices less than a minute per side. Serve over a bed of seared greens, if desired, with the sauce over all.
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