Ingredients:

  • 680g turkey breast tenderloin, cut into 1-inch cubes
  • 2 large sweet potatoes, peeled and diced into 1/2-inch cubes
  • 250g fresh green beans, trimmed
  • 60ml unfiltered apple cider
  • 30g dried cranberries, no sugar added
  • 15ml extra virgin olive oil
  • 2 cloves garlic, smashed
  • 1 tablespoon fresh rosemary, minced
  • 1 tablespoon fresh sage, minced
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon cracked black pepper

Instructions:

  1. In a large bowl, toss the turkey cubes with olive oil, sea salt, black pepper, rosemary, and sage until evenly coated. Let the mixture marinate for 5 minutes while prepping vegetables.
  2. Prepare four 12x18 inch sheets of heavy-duty aluminum foil on a flat surface.
  3. Place the diced sweet potatoes in a flat, even layer in the center of each foil sheet to ensure they receive maximum heat.
  4. Layer the green beans on top of the sweet potatoes, followed by the seasoned turkey cubes.
  5. Scatter the dried cranberries and smashed garlic cloves over the turkey.
  6. Drizzle 15ml of apple cider over the contents of each packet.
  7. Fold the foil edges together and crimp tightly to create an airtight seal, leaving a small amount of space inside for steam to circulate.
  8. Place the packets on a grill grate over campfire coals or a grill set to medium-high heat. Cook for 25 minutes or until the turkey reaches an internal temperature of 165°F and potatoes are tender.