A new favorite of my husband and mine! The sage leaves make this dish complete. You can also use chicken breasts with this recipe.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix lemon juice, 3 tablespoons olive oil, and sage leaves in a large container and place turkey breast halves into the marinade. Allow meat to marinate for 30 minutes at room temperature, turning turkey breasts over occasionally.

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  • Preheat grill for medium heat and lightly oil the grate.

  • Remove turkey breasts from marinade and reserve the marinade and sage leaves. Sprinkle turkey on both sides with sea salt and black pepper.

  • Grill turkey breasts on the preheated grill until they show grill marks, the meat is no longer pink inside, and an instant-read meat thermometer inserted into the thickest part of the breast reads at least 160 degrees F (70 degrees C), about 30 minutes. Turn turkey pieces over after 15 minutes.

  • While turkey is grilling, heat 2 tablespoons olive oil with unsalted butter in a large skillet over medium-high heat until hot and bubbling. Pour reserved marinade, including sage leaves, into the oil and butter and cook, stirring often, until the marinade has evaporated and the sage leaves are crisply fried, 10 to 15 minutes.

  • Transfer grilled turkey breasts to a cutting board and season again with salt and black pepper if desired; thickly slice the turkey on the diagonal and arrange on a platter, topped by fried sage leaves and garnished with lemon halves.

Nutrition Facts

377.3 calories; protein 57.1g 114% DV; carbohydrates 3.8g 1% DV; fat 14.3g 22% DV; cholesterol 167.7mg 56% DV; sodium 139.4mg 6% DV. Full Nutrition

Reviews (7)

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Most helpful positive review

Rating: 5 stars
08/15/2013
Even though it may have been unwarranted I was uncomfortable with cooking down and using the same marinade I had marinated the chicken in. I know restaurants do it all the time but just to be on the safe side I made a separate batch of the marinade to finish the sauce and crisp up the sage. I also used bone-in chicken breasts rather than turkey breasts. The sage contributed incredible herby flavor and the chicken turned out moist and tender with a beautiful rich color. As long as sage is plentiful in my wife s garden this is sure to make a repeat performance. Read More
(21)
9 Ratings
  • 5 star values: 9
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/14/2013
Even though it may have been unwarranted I was uncomfortable with cooking down and using the same marinade I had marinated the chicken in. I know restaurants do it all the time but just to be on the safe side I made a separate batch of the marinade to finish the sauce and crisp up the sage. I also used bone-in chicken breasts rather than turkey breasts. The sage contributed incredible herby flavor and the chicken turned out moist and tender with a beautiful rich color. As long as sage is plentiful in my wife s garden this is sure to make a repeat performance. Read More
(21)
Rating: 5 stars
08/30/2016
Easy and very flavorful. I added more garlic thyme and a tad less sage. Cooked at twmp between 250 and 300 slowly. Juicy and delicious. My internal temp was 153. Perfect and JUICY Read More
(2)
Rating: 5 stars
10/03/2016
we made this with a whole turkey breast. we doubled the marinade and etc it marinade about an hour. the sage leaves are addicting good. Read More
(1)
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Rating: 5 stars
08/27/2016
I made the recipe with chicken breasts and served over a thin bed of rice which absorbed the flavor. Crispy sage leaves added great texture. I have added it to my favorites Read More
(1)
Rating: 5 stars
02/20/2015
Delicious. The turkey breast was so tender. I did not fry the sage leave but didn't miss it. Served it on a fresh salad.. Read More
Rating: 5 stars
05/03/2020
This is such a hit in my house! Read More
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Rating: 5 stars
11/29/2015
I loved this! Super yummy. My kids even ate it which was surprising:) Read More