Frannys Marinated Turkey Breast With Coriander Lime Sauce Recipes

Steps:

• One hour before frying, place the turkey breast on a baking sheet, sprinkle liberally with salt and pepper, and let sit at room temperature.
• To figure out how much oil you will need for frying, put the breast in a large pot and cover with water by 3 inches; the pot should be large enough that the water comes no more than halfway up the sides. Remove the breast and check the water level -- that is how much oil you will need.
• Dry the pot and add the oil. Heat to 350 degrees F on a deep-frying thermometer.
• Pat the breast dry with paper towels. Using heat-resistant gloves (to protect yourself from burns), SLOWLY and CAREFULLY lower it into the hot oil.
• Fry until golden brown and the internal temperature reaches 160 degrees F on an instant-read thermometer, 15 to 20 minutes. Remove to a paper towel-lined baking sheet and season with a bit more salt. Let rest for 5 minutes before slicing.

Steps:

• In a large shallow dish, combine the first 5 ingredients. Add turkey, a few pieces at a time; turn to coat., In a large skillet, heat oil over medium heat. Add turkey in batches and cook 1-2 minutes on each side or until no longer pink. Remove; keep warm., In same skillet, cook green onion and garlic 1 minute. Add broth and lime juice, stirring to loosen browned bits from pan. Bring to a boil. Reduce heat to low; stir in remaining ingredients. Cook and stir until butter is melted. Serve turkey with butter sauce.

Steps:

• Mix all ingredients of the marinade in a large plastic bag. Place turkey breast in a large plastic bag and marinate in the refrigerator overnight. Remove turkey, and transfer marinade to a small saucepan, bring to a boil. Grill turkey breast, basting with reserved marinade, until the temperature registers 175 to 180 degrees, about 35 to 45 minutes for a 5-pound bird.
• Transfer turkey to a cutting board and slice crosswise. Arrange slices onto a platter, spoon boiled marinade over the turkey slices.

Steps:

• In a small bowl, mix together the garlic, basil, and pepper. Rub over the turkey breasts. Insert one clove into each end of the turkey breasts, and one in the center.
• In a large shallow dish, blend vegetable oil, soy sauce, lemon juice, and brown sugar. Place the breasts in the dish, and turn to coat. Cover, and marinate in the refrigerator at least 4 hours.
• Preheat grill for high heat.
• Lightly oil the grill grate. Discard marinade, place turkey breasts on the grill. Close the lid, and grill turkey breasts about 15 minutes on each side, or to an internal temperature of 170 degrees F (68 degrees C).

Steps:

• Cut the meat off the bone and remove the skin. Combine the marinade ingredients, and stir to blend well. Add the halved turkey breast, turning both pieces to coat well on both sides. Cover, and marinade in the refrigerator for 12 hours or overnight. To make the coriander lime sauce, place all the ingredients except the peanut oil in droplets until the mixture is thick, then add the rest of the oil in a thin stream. If the sauce is too thick, add a bit more lime juice. Preheat broiler for 10 minutes. Transfer the turkey to a shallow roasting pan. Broil 2 inches from the heat source for about 10 minutes, or until nicely brown. Pour the marinade over the turkey breast, lower oven temp to only 375, then place in the oven, and roast for about 35 minutes, or until the juices run clear. Remove from the over, and cool for 10 minutes to settle the juices. Slice the turkey and arrange the pieces on a platter and garnish with parsley. Serve the sauce on the side.

Steps:

• In a gallon-sized resealable bag, mix together vegetable oil, soy sauce, lemon juice, honey, basil, and black pepper.
• Add turkey breast to bag and let marinate for at least 4 hours (or overnight).
• Remove turkey breast from bag and discard marinade.
• Preheat grill to high heat.
• Lightly oil the grill grate.
• Place turkey breasts on the grill. Close the lid, and grill turkey breasts about 15 minutes on each side, or to an internal temperature of 170 degrees F (68 degrees C).