Herb-crusted Turkey

Turkey on a brochette: original and oh so delicious!


Serves 6

Cook time

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  • 6 potatoes, floury
  • freshly ground pepper
  • seasoning salt
  • 1 block cooking butter
  • 6 turkey fillets, ± 150 g each
  • 6 lettuce hearts
  • 6 tbsp sour cream

For the herb crust

  • 8 tbsp breadcrumbs
  • 10 leaves of fresh sage
  • 4 sprigs of thyme
  • 4 sprigs of flat-leaf parsley
  • 1 tbsp dried basil
  • 80 ml olive oil
  • 3 tbsp lemon juice
  • 60 g pine nuts
  • 40 g Parmesan cheese, grated


Rinse the potatoes and carve a cross in the top. Season with salt and pepper and place a slice of butter on top. Bake the potatoes for 1 hour in an oven pre-heated to 200°C or cook them in the microwave.

Remove the sage, thyme and flat-leaf parsley leaves from their sprigs and chop finely. Mix with the olive oil, lemon juice and pine nuts to form a green sauce. Stir the breadcrumbs and Parmesan cheese through it.

Spread the herb paste on the turkey fillets and skewer the meat on a brochette stick. Heat the grill pan and grease well with olive oil. Grill the turkey brochettes until brown – approximately 10 to 15 minutes. Take care when turning them over. Serve with salad and a baked potato with sour cream.