As fall approaches, I am working through the task of making some room in the freezer. I was fortunate enough to come across some turkey that has been hiding, from a fall harvest. I don’t buy chicken much, so any white meat is a treat in our house. I wanted to find a way to utilize some local ingredients that were in season and I think I nailed it. A perfect way to make some room in the freezer and end the summer on a good note.
I will say we are a bit spoiled living in Western Colorado, where we live about 5 minutes away from Palisade and its world renowned peaches. They are the best, and you can’t convince me otherwise. Now is peak peach season, and the local tomatoes aren’t bad either.
This recipe would work well for any white meat, be it turkey, pheasant, grouse, rabbit, or even chicken. Though cooking time, method, and amount may have to be varied.
- 2 Turkey Breasts
- 2 Ripe Peaches
- 1 Large Ripe Tomato
- 1 lb Sliced Fresh Mozzarella
- 1oz Fresh Basil
- 3 sprigs fresh Oregano
- 1 sprig Rosemary
- Olive Oil
- Grapeseed oil (or other high heat oil)
- Balsamic Vinegar
- Sea Salt
- Black Pepper
Oil the turkey breasts, a high heat oil would be best. I used Grapeseed oil.
Tear up oregano, and pull the rosemary from the stems. Add to turkey with salt and pepper to taste.
Turn grill on high heat, and when grill is heated place turkey on. Grill for about 6 minutes per side.
While meat is cooking, cut up the tomato, peaches, and mozzarella into slices of even thickness.
When the turkey is cooked, pull to let rest. When rested, slice into pieces of even thickness to the rest of ingredients.
Choose a pattern and arrange the sliced ingredients onto a platter. Stick with the pattern to create a uniform look.
Tear up the basil and spread across the platter evenly.
Drizzle olive oil and balsamic over the platter, evenly.
Sprinkle some sea salt and pepper over the top and enjoy. This would be a great appetizer to share with friends, or light and tasty dinner for a night in.