Turkey Breast Fillets with Hazelnuts

Turkey Breast Fillets with Hazelnuts
  • 4 servings
  • 0:15 Preparation
  • 0:15 Cooking
  • 1:00 Total Time


Add all
  • 4 x 3 oz
    (4 x 90 g)

    turkey breast fillets

  • 1 cup
    (250 mL)

    toasted crushed hazelnuts

  • cider vinegar marinade:

  • 2 Tbsp.
    (30 mL)

    extra virgin olive oil

  • 2 Tbsp.
    (30 mL)

    Tamari sauce

  • 1 Tbsp.
    (15 mL)

    liquid honey

  • 1 tsp.
    (5 mL)


  • 2 tsp.
    (10 mL)

    fresh chopped rosemary

  • 3

    scallions, minced

  • 3 Tbsp.
    (45 mL)

    cider vinegar


Mix all marinade ingredients together in a glass bowl. Set a small amount aside.

Place the turkey fillets in the rest of the marinade, cover and refrigerate for 30 minutes.

Preheat the barbecue to medium heat.

Remove turkey fillets from marinade and drain well.

Place fillets on the oiled grill and cook for 5 to 7 minutes per side, basting regularly with reserved marinade.

Just before serving, sprinkle the fillets with toasted, crushed hazelnuts.

Source: Metro

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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