Best Grilled Turkey Breast With Mango Lime Salsa Recipes

GRILLED TURKEY BREAST WITH MANGO-LIME SALSA

Steps:

• Slice turkey breast in half crosswise without cutting all the way through. Open like a book and set aside.
• In a bowl, whisk together cilantro, marmalade, soy sauce, olive oil, garlic, salt and pepper.
• Place turkey breast in self sealing plastic bag and turn to coat evenly. Let marinate in refrigerator for a least an hour and up to 2 days.
• Arrange on a greased preheated grill over medium heat. Grill, turning once until browned and cooked all the way through (about 20 minutes). Transfer to a cutting board and let rest for 10 minutes before slicing. Serve immediately or serve cold.
• Oven directions: To prepare turkey in the oven, arrange marinated turkey on foil lined rimmed baking sheet and roast in a 400F oven until turkey is cooked through and marinate is thick and bubbling, about 25 minutes.
• Nutrition information: 250 calories, 28 g protein, 15 g carbs, 9 g fat.
• MANGO-LIME SALSA:.
• In a medium bowl, combine mango, onion, lime juice, cilantro jalapeno (if using) and salt. Let stand for 20 minutes before serving.
• Nutrition information: 55 calories, 15 g carbs, 1 g protein, 2 g fibre, 88 mg sodium.

GRILLED TURKEY TENDERLOINS WITH MANGO SALSA

Steps:

• In medium bowl, combine mango salsa ingredients. Cover and refrigerate until serving.
• Grill tenderloins approximately 20 to 30 minutes, turning every 5 minutes or until internal temperature reaches 170°F.
• To serve, slice tenderloins and top with mango salsa.
• Note: For food safety, cook turkey to a minimum internal temperature of 165 degrees Fahrenheit as measured by a meat thermometer.

GRILLED TURKEY TENDERLOINS WITH MANGO SALSA

Steps:

• 1.In medium bowl, combine mango salsa ingredients. Cover and refrigerate until serving. 2.Grill tenderloins approximately 20 to 30 minutes, turning every 5 minutes or until internal temperature reaches 170°. 3.To serve, slice tenderloins and top with mango salsa. Note: For food safety, cook turkey to a minimum internal temperature of 165° as measured by a meat thermometer.

CITRUS GRILLED TURKEY BREAST

Steps:

• For the turkey and marinade: Combine the pineapple, Worcestershire, cumin, oregano, garlic powder, onion powder, black pepper, orange zest and juice and lime zest and juice in a large bowl. Add the turkey breast, toss to coat and cover tightly with plastic wrap. (Or pour the marinade into a resealable plastic bag with the turkey breast.) Marinate, refrigerated, for 3 to 4 hours.
• For the rub: Combine the salt, oregano, cumin, onion powder, garlic powder and some black pepper in a small bowl.
• Preheat a grill to 350 degrees F.
• Remove the turkey from the marinade and pat dry with paper towels. Rub the turkey all over with the rub, then lightly oil the skin.
• Place the turkey skin-side down on the grill. Cook until the skin begins to lightly char and crisp, about 10 minutes. Flip the turkey, then cover the grill and cook until the turkey registers 165 degrees F, 40 to 45 minutes more. Loosely tent the turkey with foil and let rest for about 10 minutes before slicing.
• For serving: Serve the sliced turkey on buns with the Sweet-and-Sour Pineapple Marmalade and sliced red onion.
• Whisk the orange juice, vinegar, brown sugar and 2 tablespoons water in a medium saucepan over medium-high heat until the sugar dissolves, about 2 minutes. Add the pineapple, red onion and jalapeno. Bring to a low boil, then reduce the heat to a simmer. Cook, stirring occasionally, until the mixture thickens, 15 to 25 minutes. Season with salt and pepper. Let cool.