Kansas City is known for barbecue! It’s no surprise that a local pitmaster will be competing in the Chopped Grill Masters Finale Battle at the end of the month. Megan Day from Burnt Finger BBQ shares the details!
Lemon Pepper Garlic Marinade
This light and prefect marinade uses lemon acids to help tenderize and flavor your favorite turkey meat!
Ingredients:
- 1/4 cup fresh squeezed lemon juice (1-2 lemons)
- 1/2 cup vegetable oil
- 1½ teaspoons black pepper
- ½ teaspoon kosher salt
- 1 ½ teaspoons minced garlic (2-3 cloves)
- 1 Tbs brown sugar
- 4 teaspoons of softened butter
- Your favorite barbecue sauce
- 1 package Honeysuckle White Turkey Breast Cutlets
Marinade Directions:
- Squeeze lemon juice into bowl and slowly whisk in vegetable oil until well combined. Add remaining ingredients and continue to whisk for a few seconds.
- Place up to 4 turkey cutlets into the marinade for 2-4 hours. Overnight marinating is not recommended.
- If using turkey breasts, place between cling wrap and pound the thinker side with a flat mallet. Do your best to make the breast the same thickness across the entire cut. This will help with an even cook.
- If making marinade ahead of time, store in an air-tight container in the refrigerator for up to 3 days.
- Double recipe as needed.
Grilling:
- Prepare a medium-high heat grill by brushing oil on racks or grilling surface.
- Place marinated turkey cutlets onto grill for approximately 3-4 minutes per side.
- It is important to check your meat’s internal temperature. Once it hits 165 degrees, pull the turkey from the grill and place a teaspoon of softened butter on top of each cutlet.
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Serve with your favorite barbecue sauce for dipping.
