Memorial Day is just around the corner and that means friends, family, laughs and BBQs ’round these parts. While we are family of grilling fools, sadly, our well-loved and overused BBQ is on it’s last legs. With only 2 of the 3 burners still functioning, the available cooking space has diminished to barely enough for a hungry family of 3. Keeping in mind that we won’t be getting a new grill until our new outdoor kitchen is built, I figured I would think out of the box (and into the oven!) for my contribution to the Memorial Day feast this year with a unique turkey recipe.

mediterranean turkey bake recipe 1

With a trip planned to Italy in June, my tastebuds have already begun salivating over the inevitable delicious but carb laden feasts. These days, I subconsciously gravitate towards wine, cheese, and olives at the grocery store. When given the opportunity to create a recipe for Honeysuckle White turkey, I knew it just had to be mediterranean inspired and I also wanted the dish to be full of fresh herbs and vegetables. 

So there you have it, how my atypical Memorial Day recipe came to be. Who wants to be ordinary or predictable, anyway? 

mediterranean turkey recipe

Tuscan Turkey Bake
A mediterranean inspired baked turkey and vegetables recipe.
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  1. 14 oz. jar artichoke hearts, drained & quartered (set aside ½ cup juice)
  2. 5-6 cloves garlic, minced
  3. 4 tsp Italian Spice Blend
  4. ¼ cup white wine
  5. 4 tsp balsamic vinegar
  6. 1½ lbs. Honeysuckle White Boneless Turkey Breast Cuts
  7. 2 tbsp. olive oil, divided
  8. 5-7 cloves of garlic, whole
  9. 1 small red onion, thinly sliced
  10. 1 pint grape tomatoes, whole
  11. ¼ cup Kalamata olives, drained halves
  12. salt and pepper
  13. 1 small tub feta cheese, crumbled
  14. 5-6 basil leaves, chopped
Also read:  Budget Friendly Meals For Busy Moms Under 350 Calories
  1. *Marinade*
  2. Mix artichoke juice, minced garlic, Italian Spice Blend, white wine and balsamic vinegar together in a small bowl.
  3. Mix turkey with half of the mixture and place in refrigerator to marinade for 1 hour. Set aside other half to deglaze pan later.
  4. *Bake*
  5. Preheat oven to 400 degrees.
  6. Place onion, garlic and tomatoes into a large roasting pan.
  7. Toss with 1 tbsp olive oil and sprinkle lightly with salt and pepper.
  8. Bake for 15-20 minutes, or until tomatoes look like they are about to burst and onion begins to caramelize.
  9. While the veggies are roasting, place remaining 1 tbsp olive oil into a very hot frying pan and brown turkey cuts to get a golden crust, about 3-5 minutes each side.
  10. Remove turkey from pan and set aside.
  11. Use remaining marinade mixture to deglaze pan and save. This gives you a delicious sauce to drizzle over the bake just before serving!
  12. Remove veggies from oven and mix in turkey, artichoke and olives.
  13. Bake for another 7-10 minutes, until turkey is cooked through and onions are fully caramelized.
  14. Sprinkle with feta and basil before serving.
  1. Always cook turkey to an internal temperature of 165 degrees fahrenheit.
Adapted from The Clever Carrot
Surf and Sunshine
So what do you think? Would you serve this dish to your family? My trial run got requests for 2nds and 3rds, so I’m confident your family will love it too!

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