Grilled turkey breast: Pechuga de pavo a las brasas

articles Food & Cuisine Recipes

Karen Hursh Graber

Chihuahua’s capital, also called Chihuahua, is famous for its restaurants which specialize in food prepared on large grills, or brasas. This is a good recipe for those who eat white meat only, or wish to prepare a festive meal for a small gathering without cooking a whole turkey. Stove-top grills are becoming increasingly popular and are quite handy, though the food will not have quite the same flavor as that prepared on a conventional grill over a charcoal fire to which some dried herbs have been added.


  • 4 turkey breast filets, about 8 ounces each
  • 1 tablespoon vegetable oil
  • salt and pepper
  • 4 tablespoons butter
  • 1 large, sweet apple, thinly sliced
  • 3/4 cup apple brandy (applejack, Calvados, etc.)
  • 1 cups apple cider
  • 1 cup Mexican crema, crème fraîche or heavy cream


Rub the turkey filets with the vegetable oil, salt and pepper them to taste, and set them aside while you light the grill.

Grill the filets for about 3-4 minutes on each side, or until they no longer give off pink juices when pricked with a fork.

Avoid drying out the meat by overcooking.

Place the filets on a platter or serving plates and begin making the sauce by melting the butter and sauteing the apple slices just until crisp-tender.

Place the apple slices over the turkey, add the brandy to the pan and cook until it has reduced by half.

Add the cider, bring to a boil, turn off heat and stir in the cream.

Pour this sauce over the turkey and apple slices.

The traditional accompaniments with this dish are buttered small boiled new potatoes and grilled corn on the cob.

Serves 4.

Published or Updated on: November 1, 1999 by Karen Hursh Graber © 1999
Share This:

Leave a Reply

Your email address will not be published. Required fields are marked *