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Brazilian Style Grilled Turkey Breast with Salsa Verde
4.75 from 4 votes
Brazilian Style Grilled Turkey Breast with Salsa Verde
Prep Time
1 hr
Cook Time
35 mins
Total Time
1 hr 35 mins
Author: Canadian Turkey
For Turkey Breast
  • 1 3 lb boneless, skinless Canadian turkey breast
For Marinade
  • 1 tbsp olive oil
  • 1 tbsp dried ground oregano
  • 1 tbsp dried ground coriander seeds
  • 1/2 cup chopped parsley
  • 3 cloves garlic, crushed
  • 2 tbsp red wine vinegar
  • 1/2 cup white wine or beer
  • 1 tbsp honey
For Rub
  • 1 tsp ground coriander seed
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • 1 tsp ground pepper
For Salsa Verde
  • 1/2 cup flat leaf parsley
  • 1/2 cup cilantro
  • 1/2 cup chopped green onion
  • 1/4 cup fresh oregano
  • zest of one lemon
  • 1 clove garlic, crushed
  • 2 tbsp lemon juice
  • 1/2 cup olive oil
  • salt and pepper to taste
  1. Combine all ingredients to make the marinade. Pour marinade over the turkey breast in a non-reactive bowl (glass, ceramic or stainless steel) and refrigerate for at least 1 hour up to overnight.

  2. When ready to grill, remove the turkey breast from the marinade and wipe off any excess. Discard any remaining marinade.

  3. Combine all spices and herbs to make a rub. Rub generously all over the turkey breast. Season with salt and pepper to taste.

  4. Grill the turkey breast over medium heat, with the lid closed, 15-20 minutes per side, until cooked through and no longer pink and a digital thermometer inserted into the thickest part of the meat registers 165°F. Let the meat rest for at least 15 minutes before slicing.

  5. For the salsa, combine all ingredients in a mini blender or chopper. Pulse until roughly chopped. Season with salt and pepper to taste.

  6. Serve sliced turkey immediately with salsa on the side.

Recipe Notes

TIP: For a make ahead tip, freeze the turkey breast in the marinade in a freezer safe bag or container.  The marinade will keep the turkey meat juicy and moist.  When ready to eat, just defrost and proceed from step 2.