There’s something magical about grilling season—the aroma of sizzling meats, bursts of bright summer produce, and bold, herbaceous flavors that make every bite taste like sunshine. This Grilled Turkey with Blueberry Sage Glaze & Sweet Corn Salad is the perfect warm-weather recipe. Juicy grilled turkey is paired with a vibrant blueberry sage glaze that’s equal parts sweet, tangy, and earthy, complemented by a refreshing sweet corn salad on the side.

Whether you’re looking for a healthy weeknight dinner, a show-stopping weekend barbecue idea, or a new take on turkey beyond Thanksgiving, this dish delivers color, nutrition, and unforgettable flavor—all in just 35 minutes.

Why This Recipe Works

• Fresh & vibrant flavors – Sweet blueberries, tangy balsamic, and earthy sage are an unexpectedly perfect match.
• Healthy & lean – Turkey tenderloin is low in fat but high in protein.
• Colorful & balanced – With a zesty corn salad on the side, it’s a full meal of flavors, colors, and textures.
• Great for summer – Perfect for outdoor grilling or indoor grill pans.

Ingredients You’ll Need

For the Grilled Turkey & Blueberry Sage Glaze:

• 1.5 lbs turkey tenderloin or cutlets
• 1 tbsp olive oil
• Salt and black pepper, to taste
• 1 cup fresh or frozen blueberries
• 2 tbsp balsamic vinegar
• 1 tbsp honey
• 1 tsp chopped fresh sage (or ¼ tsp dried)
• ½ tsp lemon zest

For the Sweet Corn Salad:

• 2 cups fresh or frozen corn kernels, cooked
• ½ cup cherry tomatoes, halved
• ¼ cup red onion, finely diced
• 2 tbsp fresh basil or parsley, chopped
• 1 tbsp olive oil
• 1 tbsp lime juice
• Salt and pepper, to taste

Kitchen Equipment You’ll Need

• Grill or grill pan
• Saucepan
• Meat thermometer
• Small blender or potato masher
• Mixing bowls
• Cutting board and knife
• Tongs or spatula

Step-by-Step Instructions

1. Make the Blueberry Sage Glaze

In a small saucepan over medium heat, combine:

• Blueberries
• Balsamic vinegar
• Honey
• Sage
• Lemon zest

Simmer for 10–12 minutes, stirring occasionally, until the blueberries burst and the mixture thickens.
Use a masher or blender to achieve your desired consistency—smooth or slightly chunky.

Pro Tip: Add a pinch of crushed red pepper flakes if you like a subtle heat.

2. Prep & Grill the Turkey

Rub the turkey cutlets with olive oil, salt, and black pepper.

Grill over medium-high heat for 5–6 minutes per side, or until fully cooked (internal temp: 165°F/74°C).

During the final 2 minutes of cooking, brush the turkey generously with the glaze to form a shiny, flavorful coating.

Grill Tip: Let the turkey rest for 5 minutes before slicing for maximum juiciness.

3. Prepare the Sweet Corn Salad

In a large bowl, combine:

• Cooked corn kernels
• Cherry tomatoes
• Red onion
• Fresh basil or parsley

Drizzle with olive oil and lime juice, then toss well. Season to taste with salt and pepper.

Variation: Add diced avocado, crumbled feta, or black beans for extra richness or texture.

4. Assemble & Serve

Plate the grilled turkey with extra blueberry glaze on the side. Add a scoop of the fresh corn salad, and serve immediately.

Tips, Swaps & Shortcuts

• No grill? Use a cast iron skillet or grill pan indoors.
• Make it ahead – The glaze and salad can both be prepped a day in advance.
• Swap the protein – This glaze also works wonderfully on grilled chicken or pork chops.
• Use canned corn – In a pinch, drained canned corn can replace fresh or frozen.
• Go vegan – Use grilled tofu or cauliflower steaks and maple syrup in the glaze for a plant-based version.

Suggested Pairings

Side Dishes:

• Grilled asparagus or zucchini
• Quinoa or wild rice pilaf
• Roasted sweet potatoes

Drinks:

• A crisp Sauvignon Blanc or fruity rosé
• Sparkling water with lemon and mint
• Blueberry iced tea for a themed match

Storing Leftovers

Fridge:
Store the turkey, glaze, and corn salad in separate airtight containers for up to 3–4 days.

Freezer:
The grilled turkey and glaze can be frozen for up to 2 months. Corn salad is best enjoyed fresh.

To reheat:
Warm turkey gently in a skillet over low heat or in the microwave, adding a splash of water or extra glaze to prevent drying.

Frequently Asked Questions (FAQ)

Can I use dried sage instead of fresh?

Yes, use ¼ teaspoon dried sage in place of 1 teaspoon fresh. Dried herbs are more concentrated in flavor.

Can I make this recipe year-round?

Absolutely! Use frozen blueberries and corn to enjoy this dish in any season.

Is turkey tenderloin the same as turkey breast?

Not exactly. Turkey tenderloin is a smaller, leaner cut from the breast. It cooks faster and stays juicy when grilled.

How do I know when turkey is fully cooked?

Use a meat thermometer to ensure the internal temperature has reached 165°F (74°C) at the thickest part.

Can I make the glaze spicy?

Yes! Add a dash of cayenne or a few red pepper flakes for a spicy-sweet balance.

Final Thoughts

This Grilled Turkey with Blueberry Sage Glaze & Sweet Corn Salad is a perfect celebration of seasonal flavors—bursting with vibrant color, healthful ingredients, and a tangy twist that sets it apart from the usual grilling fare. It’s a light yet satisfying meal you’ll want to make on repeat.

Perfect for backyard cookouts, family dinners, or even meal prep lunches, it proves that turkey doesn’t have to wait until Thanksgiving to shine.

If you enjoyed this recipe, please share it with your friends and family! Don’t forget to subscribe to the blog for more fresh, flavorful meals every week. Happy grilling!