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Title: Grilled Turkey Breast with Cranberry Salsa
Categories: Poultry Sauce Grill Turkey
Yield: 8 Servings
| 6 | lb | Turkey breast |
| 1 | c | Cranberry juice cocktail |
| 1/4 | c | Orange juice |
| 1/4 | c | Olive oil |
| 1 | ts | Salt |
| 1 | ts | Black pepper |
| 1/4 | c | Fresh cilantro -- chopped |
| 3 | c | Frozen cranberries |
| 1/2 | c | Honey |
| 2 | tb | Fresh lime juice |
| 1/2 | c | Purple onions -- coarsely |
| Chopped | ||
| 2 | Jalapeno peppers -- seeded | |
| Chopped | ||
| 1/2 | c | Dried apricot halves -- |
| Coarsely chopped | ||
| 1/2 | c | Fresh cilantro leaves |
| 2 | lg | Oranges, peeled -- seeded, |
| Chopped |
Remove and discard skin and breast bone from turkey breast. Separate breast in halves. Place turkey in large heavy-duty zip-top bag.
Combine cranberry juice and next 5 ingredients in a jar. Cover jar tightly and shake vigorously. Reserve 1/2 cup of marinade and chill. Pour remaining marinade over turkey in the bag. Seal bag and chill 8 hours, turning occasionally.
Place cranberries and next 7 ingredients in food processor. Pulse until chopped, stopping once to scrape down sides. Transfer cranberry mixture to a serving bowl and chill.
Remove turkey from marinade, discarding marinade. Cook turkey, covered, over medium-hot coals (350° - 400°). Cook about 15 minutes on each side or until a meat thermometer inserted at thickest part registers 170°. Baste occasionally with reserved ma
Let stand 10 minutes before slicing. Serve with cranberry salsa.
Per Serving: 322 calories, 5.6 g. fat, 240 mg sodium Recipe By : Julie Downey, Houston, TX; Southern Living, Living Light