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Turkey Tuesday: Grilling Recipe from A Latte with Ott, A


This week’s Turkey Tuesday comes from A Latte with Ott, A.  Amy is super knowledgeable about turkeys…she has a degree in Poultry Science!  But that’s not all, she can cook them, too.

Over on Amy’s blog, you can check out her Iron Chef Challenges, and I’m really looking forward to Canning Week, which she hosts with Jen, from Mess Hall to Bistro.  I might, maybe, if my garden ever produces something (other than weeds) try to join them in canning something this year!

(Jen also guest posted a turkey recipe for me.  These girls know what they’re doing!  That’s why I have THEM doing the recipe posts instead of me.)

Without further ado, here’s Amy:



We spend a lot of time outside in the summer months and therefore eat outside a lot too. It's not uncommon for us to fix our entire evening meal on the grill. We start with the meat and a vegetable and then end up with fruit. It taste great and allows us to enjoy the outdoors even more. This past weekend I was at the grocery store picking up some supplies and had this great idea to try grilling Turkey Breast. While we grill a lot of different varieties of meat around here; we had never grilled Turkey. I picked out a 1 pound package of sliced Turkey Breast that were about a half inch thick.  I then thought of flavors that paired well with turkey and of course thanksgiving side dishes such as stuffing and cranberries came to mind. By the time I got home from the store my mind was already swirling with the ingredients I wanted to use to make a marinade for this Turkey.

To start with I used a large ziplock bag and put my meat inside.  Then in a small mixing bowl I mixed together the other ingredients.  I then poured the ingredients over the meat, sealed the bag and let it sit in the refrigerator for 4-8 hours.
(Here is a handy recipe card for you to click on and print out for yourself.)
When I was ready to grill I took the meat out of the ziplock bag and placed on my preheated grill. As the meat cooked I continued to baste the meat with the remaining marinade.
My husband, Ott, E, really liked how easy the Turkey cooked on the grill (in fact he liked cooking it better than chicken breast because the slices of breast meat cooked evenly throughout.) I liked the way the ginger, cinnamon and onion powder complimented the cranberries and blended in nicely with the subtle natural flavors of the turkey.
So the next time you're looking for something hOTT off the grill; try Turkey Breast as I think your family will like this new dinner option.


Shared with:

Mess Hall to Bistro for Made From Scratch Tuesday

Dr. Laura’s Tasty Tuesday at Who Is Laura?

Delectable Tuesday at Home Sweet Farm

Tempt My Tummy Tuesday at Blessed with Grace

Would you like to comment?

  1. Good luck on the garden! We hope to see you for canning week!

  2. What a yummy recipe!

    We were at our local little farm and petting zoo type thing yesterday and when we were watching the turkeys, all my husband and I could talk about was just how ugly we thought the turkeys were (like Davy Jones from Pirates kind of ugly). So I thought of you, since you know turkeys: are all turkeys ugly? do they grow less ugly as you get used to them? Just wondering...

  3. Thanks for featuring my guest post on your blog. I love grilling turkey now that I tried it, and I sincerely hope you will join us for canning week!!!