Dilly Barbecued Turkey
Juicy, flavorful turkey breast marinated in a tangy yogurt dill mixture, perfect for summer barbecues and family dinners, offering a tender, herb-infused delight.
Ingredients
Instructions
- Place turkey breast half in a glass baking dish.
- In a small bowl, combine yogurt, lemon juice, vegetable oil, minced parsley, chopped green onions, minced garlic, salt (if using), dill or crushed dried rosemary, and pepper.
- Spread the marinade over the turkey.
- Cover and refrigerate for 6 to 8 hours or overnight.
- Remove turkey from marinade and reserve the marinade for cooking or serving.
Tips & Substitutions
For a richer flavor, consider adding a tablespoon of Dijon mustard to the marinade. If fresh dill is unavailable, crushed dried rosemary works as a great substitute. Ensure the turkey is fully coated for maximum flavor absorption. For a quicker marinade, reduce the refrigeration time to 3 hours, but the longer marination enhances the taste significantly. Pair with a fresh salad or a side of roasted vegetables.
Serving Suggestions
Serve the Dilly Barbecued Turkey alongside a vibrant quinoa salad or roasted potatoes for a complete meal. A refreshing tzatziki sauce or yogurt dip pairs wonderfully with the turkey's flavors. For a delightful twist, consider serving it with a slice of Celery Seed Bread to balance the dish. This turkey also makes an excellent filling for a sandwich or wrap.
Storage & Reheating
Store any leftover turkey in an airtight container in the refrigerator for up to 3 days. To reheat, place the turkey in an oven preheated to 350°F (175°C) for about 20 minutes or until heated through. Avoid microwaving, as it can dry out the turkey. Use leftover turkey in salads or sandwiches for a quick meal.
Nutrition & Diet Analysis (per serving)
Each serving of Dilly Barbecued Turkey contains roughly 107 calories, with 6g protein, 13g carbohydrates, and 5g fat. It is an excellent source of iron (52% of the Daily Value), vitamin C (52% of the Daily Value), and potassium (25% of the Daily Value), and a good source of vitamin A and protein. Note that it is relatively high in sodium, at 1880mg per serving (82% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a whole turkey instead of a turkey breast half?
Yes, you can use a whole turkey, but remember to adjust the marinade quantity and marinating time. A whole turkey may require a longer marination time to ensure the flavors penetrate fully. Consider marinating overnight for the best results.
What can I use instead of yogurt in the marinade?
If you prefer a non-dairy option, you can substitute the yogurt with coconut milk or a dairy-free yogurt alternative. This will provide a creamy texture and help to keep the turkey moist during cooking while adding a subtle hint of flavor.
How can I tell when the turkey is fully cooked?
The best way to check is by using a meat thermometer. The internal temperature should reach 165°F (74°C) in the thickest part of the turkey. If you don’t have a thermometer, ensure the juices run clear when pierced, and the meat is no longer pink.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).