Grilled Turkey and Squash with a Kick
What Started it all:
Turkey, Squash, olive oil, grill
Listen up, you donkeys! Today, we're going to cook up a bloody masterpiece that'll make your taste buds sing. It's a grilled turkey and squash dish that's so good, it'll make you forget all about that soggy crap they serve at the local pub. So, pay attention and don't you dare screw it up!
Ingredients
- 1 (1.5-2 kg) whole turkey breast
- 2 medium-sized squash (such as butternut or acorn), peeled, seeded, and cubed
- 1/4 cup olive oil
- Salt and black pepper, to taste
- 2 tbsp chopped fresh thyme
- 1 tsp paprika
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp cayenne pepper
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper
Instructions
- Preheat your grill to medium-high heat, you bloody amateur!
- In a large bowl, whisk together olive oil, thyme, paprika, cumin, garlic powder, onion powder, cayenne pepper, and smoked paprika. Add the turkey breast and massage that mixture all over the bird, making sure it's coated like a bloody good sauce.
- Season the turkey with salt and black pepper, you numpty!
- Place the turkey on the grill and cook for 20-25 minutes per side, or until it reaches an internal temperature of 165°F (74°C). Baste the bird with the pan juices every 10 minutes, you dimwit!
- While the turkey is cooking, toss the squash cubes with olive oil, salt, and black pepper. Spread them out on a large baking sheet and roast in the oven at 425°F (220°C) for 20-25 minutes, or until they're tender and caramelized.
- Once the turkey is done, let it rest for 10-15 minutes before slicing it thinly against the grain, you blithering idiot!
- Serve the sliced turkey with the roasted squash and a sprinkle of thyme, you bleeding incompetent!