Garlic Glazed Grilled Turkey Breasts and Roasted Vegetables
"Garlic- Is there any other spice?"
This is a quote from my wise and eldest sister. This recipe is a tribute to her.
|Garlic Glazed Grilled Turkey Breast|
Growing up in Italian family, "Garlic" is a staple in the home and used in many dishes. Most days, we would start our cooking by putting a little olive oil and garlic in the pan and then figure out what we were going to make from there. Now that we have our own families, this tradition still remains part of our daily routine.
Garlic is an amazing spice and has many health benefits. For over 6,000 years, garlic has been used for both culinary and medicinal purposes. Garlic is native to central Asia, and has long been a staple in the Mediterranean region, as well as a frequent seasoning in Asia, Africa, and Europe. In many studies, garlic has been found to have antibacterial, antiviral, and antifungal activity. Garlic is also claimed to help prevent heart disease and cancer. Folklore states that garlic keeps vampires away and protects against evil eye so it has that going for it as well. Whatever the reason, it wonderful natural preventative medicinal spice and really adds some wonderful flavors to many dishes.
Depending on whether garlic is raw, baked or fried it takes on different flavors depending on how it is prepared. It can have very strong flavor when it is raw but very sweet and mild when baked. In the Garlic Glazed Grilled Turkey breasts lots of garlic will be used in the marinade and in the roasted vegetables it will be baked for a sweet and mild flavor.
Garlic Glazed Grilled Turkey Breasts
- 5 chopped garlic cloves (adjust more of less according to your taste)
- 2 pounds (approximately) Turkey breasts cut into into 1 inch fillets
- 1 teaspoon dried basil (or 1 tablespoon fresh basil chopped)
- 1/4 cup olive oil
- 1/4 soy sauce (tamari sauce for gluten free)
- 2 tablespoons fresh lemon juice
- 1 tablespoons brown sugar
- 4-5 whole gloves of garlic still in peel
- 8 small carrots
- 3-4 shallots peeled and left whole
- 1 yam peeled and cubed (or any type root vegetables you like such as butternut squash, peppers zucchini, etc.)
- 10 mini yukon and/or red potatoes (or large potatoes cut in large cubes)
- olive oil for drizzling
- few sprigs of fresh thyme
- 1 tablespoon fresh chopped rosemary
- salt and fresh cracked pepper to taste (Mrs. Dash)