Ingredients

• Turkey breast steaks OR 2 lb whole turkey breast (with or without skin)
• Pint of mushrooms
• 2 onions sliced in full circles
• Pint of blueberries (Option: sliced peaches)
• Romaine lettuce, torn
• Bread of choice (torn or cubed)

Warm Salad:

• Combine some of warm mushrooms, onions and blueberry mixture with romaine, tomatoes, almonds, bocconcini mozzarella balls, olives and fresh herbs.

Marinade:

• 1½ cups olive oil
• Garlic 4 cloves
• 1 bunch parsley, chopped
• Salt and pepper to taste

Directions

• Marinate turkey. Option: cook whole turkey breast so that you have leftovers or cut raw in 1” steaks if you choose turkey steaks.
• Sear on the lower grid for marks (on the whole turkey or the steaks). Turkey cooks the same as a chicken breast or boneless breast.
• Move to the top grid to slow cook, baste with the marinade.
• Add marinated mushrooms and onions to grill. Slow cook to keep tender.
• Add and stir in a bowl with the blueberries. (Put some aside for the warm salad).
• Grill bread lightly with olive oil. Option: Serve with pesto for dipping.
• Plate turkey and top with mushrooms, onions and blueberry mixture. Option: Add peaches
• Add salad on top or on the side.