Grilled turkey breast with cranberry salsa - sl 10/95
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | pounds | Turkey breast |
| 1 | cup | Cranberry juice cocktail |
| ¼ | cup | Orange juice |
| ¼ | cup | Olive oil |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Pepper |
| ¼ | cup | Fresh cilantro; chopped |
| 3 | cups | Frozen cranberries |
| ½ | cup | Honey |
| 2 | tablespoons | Fresh lime juice |
| ½ | cup | Purple onion; coarsely chopped |
| 2 | eaches | Fresh jalapenos; seeded and coarsely chopped |
| ½ | cup | Dried apricots; coarsely chopped |
| ½ | cup | Fresh cilantro leaves |
| 2 | larges | Oranges; peeled, seeded, & coarsely chopped |
Directions
Remove and discard skin and breast bone from turkey breast, separating breast halves; place turkey in a large, heavy duty zip-top plastic bag.
Combine cranberry juice cocktail and next 5 ingredients in a jar; cover marinade tightly, and shake vigorously. Reserve ½ cup marinade, and place in refrigerator. Pour remaining marinade over turkey. Seal bag, and refrigerate 8 hours, turning turkey occasionally.
Position knife blade in food processor bowl; add frozen cranberries and next 7 ingredients. Pulse until chopped, stopping once to scrape down sides (do not overprocess). Transfer cranberry mixture to a serving bowl; chill.
Remove turkey from marinade, discarding marinade.
Cook turkey, covered with grill lid, over medium-hot coals (350F to 400F), about 15 minutes on each side or until meat thermometer inserted in into thickest portion registers 170F, basting occasionally with reserved marinade. Let stand 10 minutes before slicing. Serve with cranberry mixture. Yield: 8 serving.
From Julie Downey of Texas in October, 1995 "Southern Living" Per serving: Calories 322 (16% from fat), Fat 5.6g (1.1g saturated), Cholesterol 79mg, Sodium 240mg, Carbohydrate 36.5g, Fiber 2.8g, Protein 32.2g.
Typos by Jeff Pruett.
Submitted By JEFF PRUETT On 11-23-95