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Turkey Chimichurri recipe

Turkey Chimichurri.

Chimichurri, a versatile cilantro and parsley-basedsauce from Argentina, goes well with grilled foods like theseturkey breast tenderloins.

Recipe: Turkey Chimichurri

1 cup cilantro leaves
1 cup Italian parsley leaves
1/3 cup olive oil plus extra for grilling
3 cloves garlic
1 tablespoon dried oregano
1 teaspoon red wine vinegar
Salt and black pepper
1 package (about 1 pound) Honeysuckle White® Turkey BreastTenderloins
2 ears corn on the cob, shucked and boiled until tender
1 pound small red potatoes, boiled until tender and cut in half

  • To make chimichurri sauce, in blenderor food processor, process cilantro, parsley, oil, garlic, oregano,vinegar, 1/2 teaspoon salt and 1/4 teaspoon pepper to a coarsepur e.
  • Rub turkey with oil; season with saltand pepper.
  • Grill over gas or charcoal, turning frequently,25 to 30 minutes or until internal temperature reaches 170°F(80°C).
  • Remove from grill and keep warm.
  • Cut corn into 1-inch rounds. Brush cornand potatoes with oil; season with salt and pepper.
  • Grill until lightly charred and heatedthrough.
  • Carve turkey into 1/2-inch-thick slices;arrange on platter with corn and potatoes.
  • Serve with chimichurri sauce.

    Makes 4 servings.

    Recipe and photograph provided courtesyof Honeysuckle White, a division of Cargill, Incorporated. Usedwith permission.

    Happy Thanksgiving Day! _!Feliz Dia de Accion de Gracias!

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  • Comments



    This recipe for chimichurri doesn t call for cilantro so you might like this one, Katerina. Cilantro has a flavor that people seem to either love or hate


    Quinoa mixed inside and also used as a coating helps make these turkey patties delightfully crisp and nutty on the outside but still tender and juicy inside. How Does Biodynamic Farming Fit In?

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