Grilled turkey is one of my easiest and quickest main dishes. I prepare it using plenty of extra virgin olive oil, ensuring that the oil retains its properties by cooking at a moderate temperature. I like to coat the turkey in the oil before grilling it. Depending on my dietary needs, I may serve it with whole bread or a microwaved potato, or enjoy it on its own.

I typically use turkey tenderloins, which are the inner part of the turkey breast. This cut is particularly juicy and considered one of the healthiest options, as it contains less fat than chicken. Its weight is around 275-300 grams (10 ounces)

Here’s my process:

1. Preparation: I heat the oil to around 110°C to ensure that both sides of the turkey seal properly. This initial step is crucial for locking in the juices and flavor.
2. Cooking: Once the oil is heated, I place the turkey in the pan and cover it with a dish instead of using a lid. This helps trap the steam and moisture, keeping the meat tender and juicy throughout the cooking process. While I typically use a transparent dish, I sometimes opt for a white one for photography purposes.
3. Grilling Time: I adjust the temperature from 9 to 5 and grill the turkey for approximately seven minutes per one side. Then, I flip the turkey over and grill it for an additional five minutes on the other side. Finally, I switch off the hob and let the turkey rest for another three minutes before serving. This ensures that the turkey cooks evenly and reaches the desired level of doneness.

This method results in succulent and flavorful grilled turkey that is perfect for any occasion. Enjoy!