Grilled Turkey Aioli, summer festivals

This is not proper aioli.

This is a marinade and basting sauce for grilling.

I am not going to go through the effort of making a proper aioli or allioli to have it cooked on a barbecue.

For the curious…..

Aioli is, usually, the French version of a garlic and olive oil emulsion and is often made with an egg yolk.

Allioli is, usually, the Catalan or Spanish version, is not made with egg and is very hot.

Please note that neither are mayonnaise nor garlic mayonnaise or anything similar. Ketchup is not tomato sauce.

Here is more info on proper aioli / allioli the recipe, instructions and warnings.

Click here to Pin Grilled Turkey Aioli

Print

Grilled Turkey Aioli

Aioli refers to the garlic flavor of this mayonnaise-based marinade. It’s quite thick, coating them well and causing them to brown nicely. 

  • Author: Katie Zeller
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 2 servings 1x
  • Category: Turkey
  • Method: Grilling
  • Cuisine: American

Ingredients

Scale
  • 24 turkey cutlets – depending on size, 12oz total (360gr). about 1/4″ thick (.5cm)
  • Marinade:
  • 3 tbs soy sauce
  • 3 tbs mayonnaise
  • 3 tbs olive oil
  • 1 tsp garlic powder – or 2 cloves minced
  • 2 tsp dried basil 

Instructions

  • In small bowl whisk together the ingredients for the marinade – whisk well: it should emulsify (come together thickly)
  • Spoon over turkey and let marinate for 15 minutes – or longer if you are doing other stuff, up to 45 minutes. 
  • Remove turkey from marinade and cook on barbecue 4 – 8 minutes turning once – or sauté in a large skillet 8 – 10 minutes  
  • Baste with any remaining sauce. In all cases time depends on thickness. 

Notes

If you can’t get turkey cutlets, buy a turkey tenderloin and either slice it into thin cutlets yourself or ask your butcher. You could also use chicken tenders.
There is very little prep but 15 minutes to marinate.

Keywords: turkey cutlets, aioli, allioli

Grilled Turkey Aioli

I know I have bemoaned this issue before but I do miss the summer art festivals that were everywhere in the U.S.

Maybe it’s the hidden shopper in me but I love looking at (and occasionally buying) the local artisans displays of jewelry, candles, glassware, ceramics, etc.

I’m rather fond of the street food, too….

Most villages have their own summer festivals here as well. They’re just different. There are plays and operas and concerts and dances and full dinners in the street.

No wandering around with food-on-a-stick.

We went to one of the concerts the other evening:

Concerts are almost always held in churches – they have the best acoustics, you know, plus ample seating and they tend to be cool in summer.

There were wine and snacks in the vestibule after the concert, which was free.

This was an all-female choral group singing Broadway and West End show tunes – in English.

It was great !

4 thoughts on “Grilled Turkey Aioli, summer festivals”

  1. We don’t really have a lot of street things near me. Oh, Ann Arbor, Royal Oak and Plymouth come to mind, but the first two have become very commercial and none of the three have anywhere near the parking they need. When we lived in Plymouth, we could walk about a mile into town and go through all the vendor’s tents, but after we moved, it became too difficult to find anywhere to leave the car.

    We also don’t get turkey near us unless it’s whole (which is rare except at Thanksgiving) or frozen in a roll, I’m sure you know what I mean. :/

    • We had the big Renaissance Festival in Minneapolis – I think that is where it all started. I remember Penn & Teller when they were still street performers lol Obviously, I haven’t been in years and I’m told it’s gotten very commercial…. Too bad It was fun in the early days.
      Here, turkey is very popular, but always in cutlets or wings or legs,… Never ground and only whole birds at Christmas – and then very expensive.

Comments are closed.

Share via
Copy link
Powered by Social Snap