Recipe for: Turkey Medallions from the Grill with Raspberry and Basil Salsa - photo 1
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Recipe for: Turkey Medallions from the Grill with Raspberry and Basil Salsa

Spicy May Day Grilling Main dishes 60 min Medium 0 views ~49.59 PLN - (0)
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Description

A light, summer grilling suggestion — juicy turkey breast medallions served with a refreshing raspberry salsa, fresh basil, cucumber, and red onion. The dish combines tender, low-fat meat with tart raspberries and aromatic basil, creating a sweet-sour contrast and a fresh herbal note. Appearance: golden grill marks and the vibrant colors of the salsa (red raspberries, green basil, and arugula) make the dish visually appealing. It’s perfect for a May Day barbecue, a light lunch, or dinner on the terrace. The dish is fit — a low-fat source of protein with a portion of fresh fruits and vegetables, and can be served with millet or a young cabbage salad.

Ingredients Used

Ingredients (13)

Servings:
4
  • Turkey breast 600 g
  • Raspberry 200 g
  • Onion 0.5 pcs (~75 g)
  • Cucumber 0.3 pcs (~100 g)
  • Lemon 0.8 pcs (~60 g)
  • Rapeseed oil 20 g
  • Garlic 2 clove (~10 g)
  • 🌿 Spices
  • Basil 30 g
  • Salt 2 g
  • Black pepper 4 pinch (~2 g)
  • Thyme 2 g
  • ✨ Optional
  • Honey 30 ml
  • Arugula 40 g
💰 Estimated dish cost: ~49.59 PLN (12.40 PLN/serving)

💡 Click an ingredient to mark it as used

Preparation steps

Marinade and meat

1

Prepare the turkey breast: quickly wash it under cold water and dry it with a paper towel. Place the breast on a cutting board. Using a sharp knife, cut across the grain of the meat (that is, perpendicular to the long axis of the breast) into medallions about 2–2.5 cm thick. If the pieces are uneven, gently pound them between plastic wrap with a meat mallet until they have an even thickness — this will ensure even grilling.

Ingredients: Turkey breast
Use a large cutting board and a sharp chef's knife. If you're not confident in your slicing, ask the vendor to cut the piece into medallions. Do not slice along the grain — the pieces will be tough that way.
2

Prepare the marinade: in a bowl with a capacity of about 1 liter, combine rapeseed oil (20 g), juice from half a lemon (about 30 g of juice), finely chopped garlic (2 cloves = 10 g), thyme (2 g), salt (1 g), and black pepper (1 g). If you want a milder flavor, add a spoonful of honey (optional). Mix with a fork or spoon until the ingredients form a homogeneous emulsion.

Ingredients: Rapeseed oil, Lemon, Garlic, Thyme, Salt, Black pepper, Honey
Use a small bowl and a wooden spoon or whisk. First, melt the honey in the warmer oil, if you are using it. Squeeze the lemon juice into a strainer to remove the seeds.
3

Pour the marinade over the medallions: place the turkey pieces in a shallow dish or a resealable plastic bag. Drizzle the marinade so that each piece is lightly coated. Set aside in the refrigerator for at least 30 minutes, ideally 60–120 minutes. If you only have 15 minutes, it's still worth marinating — the meat will absorb the flavor faster due to the thin layer of medallions.

Ingredients: Turkey breast, Honey
Use a heatproof dish or a ziplock bag — it's easier to turn and coat the meat with the marinade. Do not leave the meat out of the refrigerator for more than 2 hours.

Salsa

4

Prepare the raspberry salsa: gently wash and drain the raspberries (200 g). In a bowl, place 2/3 of the raspberries and mash them with a fork coarsely — there should be some pieces, not a smooth puree. Finely chop the onion (75 g) — slice it into thin half-rings, then chop half of them into small cubes. Cut the cucumber (100 g) into small cubes (about 5 mm). Chop the basil leaves (use about 2/3 of a bunch of basil, leaving the rest for decoration). Combine the mashed raspberries with the chopped raspberries, onion, and cucumber. Add the juice from the remaining half of the lemon (about 30 g), a teaspoon of rapeseed oil (about 5 g), a pinch of salt (1 g), and a pinch of pepper (1 g). Gently mix — the salsa should be juicy, slightly sour, and fresh.

Ingredients: Raspberry, Onion, Cucumber, Basil, Lemon, Rapeseed oil, Salt, Black pepper
Use a small bowl and a wooden spoon. If you want a more uniform consistency, blend some of the raspberries with an immersion blender for 5–7 seconds.

Grilling

5

Preheat the grill: if you are using a charcoal grill — wait until the briquettes are covered with a thin layer of white ash; the temperature should be medium-high. If using a gas grill, set the middle burner to medium-high heat. Alternatively, use a grill pan well heated over medium-high heat. Brush the grates with canola oil (use a brush or a paper towel soaked in oil) to prevent sticking.

Ingredients: Rapeseed oil
The best grill is clean and well-heated. Use a silicone brush to coat the grill. Do not use oil directly on the flame in large amounts.
6

Grill the medallions: place the medallions on the preheated grill. Grill for 3–4 minutes on one side without moving (clear grill marks should appear), then flip and grill for another 3–4 minutes. The total time depends on the thickness — the meat is ready when it feels firm to the touch, and the juices that run out are clear (not pink). If you have a kitchen thermometer, the internal temperature should reach 68°C. While grilling, you can brush the medallions once with a bit of the remaining marinade, but avoid dripping it onto the flames.

Ingredients: Turkey breast, Rapeseed oil
Use tongs to turn the meat — do not pierce it with a fork, as the juices will escape. If you are using a grill pan, keep the burner on medium-high and flip it only once.

Serving

7

Set the medallions aside for 5 minutes: after removing them from the grill, transfer the pieces to a clean cutting board and let them rest for 5 minutes — the juices will distribute evenly and the meat will be juicier. Arrange the medallions on a plate and top each serving with 2–3 tablespoons of raspberry salsa. Garnish with whole basil leaves and, if using, place arugula next to the meat. Serve with a wedge of lemon for drizzling or with a side of millet for added satiety.

Ingredients: Turkey breast, Raspberry, Basil, Arugula
Use a wide plate for presentation. Do not slice the meat immediately — resting is key. Additionally, you can add arugula for a peppery, leafy touch.

Additions and tips

8

Final tips: if the salsa becomes too sour, gently sweeten it with a bit of honey (optional). If you are preparing the dish for children, reduce the amount of raw onion and pepper. Serve immediately to keep the medallions hot and do not heat the salsa for too long, as it will lose its freshness.

Ingredients: Raspberry, Honey, Arugula
Keep the salsa and arugula in a cool place until serving. Do not put the salsa on the meat an hour before serving, as it will soften the crispness of the surface.

Fun Fact

💡

Raspberries were valued as early as the Middle Ages in Central Europe and were often grown near homes as an ingredient in both sweet and savory dishes. The combination of raspberries with meat is a traditional approach to pairing sweet and sour fruits with protein.

Best for

Majówka Letnie grillowanie Lekki obiad rodzinny

Tips

🍽️ Serving

Serve the medallions hot with a portion of salsa on top. They pair well with millet, young cabbage salad, or roasted young potatoes. For drinks, we recommend cool water with a slice of lemon or lightly sparkling water with mint.

🥡 Storage

Storage: Store meat and salsa separately in airtight containers in the refrigerator for up to 2 days. Do not freeze the raspberry salsa — it will lose its texture. Reheating: You can gently warm the meat on a grill pan for 2–3 minutes on each side over medium heat; do not overheat to avoid drying out the meat.

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