MARINATED TURKEY BREAST
This recipe came from my mother. These always turn out juicy and tender no matter how long my husband leaves them on the grill! Easy to prepare, but it's always best when marinated for at least 4 hours.
Provided by Danielle
Categories Meat and Poultry Recipes Turkey Breasts
Time 5h
Yield 12
Number Of Ingredients 9
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).
Nutrition Facts : Calories 317.2 calories, Carbohydrate 2.2 g, Cholesterol 164 mg, Fat 6 g, Fiber 0.2 g, Protein 59.8 g, SaturatedFat 1.2 g, Sodium 405.2 mg, Sugar 1.3 g
MARINATED TURKEY BREAST
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.
TURKEY BREAST IN PEANUT MARINADE
A spicy marinade for turkey breast. Madras curry powder is a hot version. The turkey breast is NOT a formed roast, but a whole, boned breast with skin on. VARIATION: use marinade on whole chicken and grill chicken on spit. Cooking time includes 8 hours marinating time. Serve hot, or refrigerate and slice for sandwiches or salads.
Provided by Outta Here
Categories Turkey Breasts
Time 11h30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Put the peanut butter, sherry, broth, curry powder and soy sauce in a bowl and mix until smooth. Stir in the garlic, shallot and pepper.
- Put the turkey into a gallon plastic zipper bag and pour in the marinade. Close the bag and turn to coat the turkey. Refrigerate 6-8 hours.
- Pre-heat oven to 325°F.
- Remove the turkey from the bag and place on a rack in a roasting pan. Roast about 30 to 35 minutes per pound. Baste often with marinade.
- Let the turkey rest 10 minutes before carving. Serve warm or cold.
Nutrition Facts : Calories 688, Fat 35, SaturatedFat 8.8, Cholesterol 221.3, Sodium 419.7, Carbohydrate 6.3, Fiber 1.7, Sugar 2.2, Protein 80.7
GRILLED TURKEY BREAST WITH PEANUT SAUCE (OAMC)
This recipe is SO GOOD! It comes from the cookbook "Don't Panic Dinners in the Freezer". I have made this without a grill by baking on a sheet for 30 minutes at 350 degrees. I did not pound the tenderloins first - if they are pounded they would take a little less time. The sauce with this is so yummy!
Provided by JillAZ
Categories Poultry
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Peanut Sauce:.
- Combine peanut butter, soy sauce, garlic, sugar, vinegar, oil and sour cream in a small bowl. Whisk together,adding milk as needed to get the consistency of softly whipped cream. Set aside.
- Remove any skin and fat from tenderloins.
- Cover with plastic wrap and pound lightly to a 1 inch thickness.
- Place in a large freezer bag.
- Pour half the sauce over the turkey. Seal the bag.
- Pour the remaining sauce into a quart size freezer bag.
- Place both bags into a large freezer bag.
- Seal, label and freeze.
- Cooking day:.
- Thaw turkey and sauce.
- Place small bag of sauce in fridge.
- Drain turkey and grill over med-hi heat for about 15 minutes per side or until cooked through.
- Serve with peanut sauce that was NOT used as a marinade. Serve sauce either at room temperature or heated over low heat.
- Enjoy!
Nutrition Facts : Calories 483.7, Fat 20.5, SaturatedFat 7.4, Cholesterol 158.7, Sodium 910.7, Carbohydrate 9.7, Fiber 1.8, Sugar 4.2, Protein 63.8
PEANUT TURKEY SATAY
I found this recipe years ago and immediately served it for a company dinner. It's easy and fun and takes only minutes to cook, but it makes a fancy entree for special occasions. The peanut butter and soy sauce lend a nice Asian flavor. -Lisa Mahon Fluegeman, Cincinnati, Ohio
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- In a small bowl, whisk the first 5 ingredients; set aside 1 tablespoon for basting. Cut turkey into long strips (about 1-1/2 in. wide by 1/4 in. thick). Add to soy sauce mixture in bowl; toss to coat., Weave turkey strips accordion-style onto 2 metal or soaked wooden skewers. Broil 3-4 in. from the heat until turkey is no longer pink, 2-3 minutes on each side, basting with reserved soy sauce mixture.
Nutrition Facts : Calories 202 calories, Fat 6g fat (1g saturated fat), Cholesterol 56mg cholesterol, Sodium 552mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 1g fiber), Protein 29g protein. Diabetic Exchanges
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MARINATED TURKEY BREAST - CRAVING TASTY
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5/5 (22)Total Time 1 hr 45 minsCategory DinnerCalories 356 per serving
- Prepare the marinade by mixing all of the ingredients together in a large bowl or a plastic Ziplock bag. Add the turkey breast and make sure that every part is covered with the marinade. If using a Ziplock bag, expel as much air as possible before sealing it. Marinate in a fridge for 12-24 hours. If marinating is not an option, roast the breast immediately and serve with those delicious pan juices - it will still be awesome.
- Place the turkey breast into a deep baking dish and pour in the marinade. It's best to use a baking dish that is not too big otherwise too much liquid will evaporate. Bake uncovered on middle rack for about 1 to 1 1/2 hours, depending on size, until the internal temperature of the meat in the thickest part reaches 160F - the temperature will rise to 165F during resting (see Notes). Baste the top and the sides of the breast with pan juices about every 20 minutes - this will prevent the top from drying out and will help with browning.
- If toward the end of baking the skin did not brown enough, turn on the broiler on high for 2-3 minutes. Do this before the internal temperature reaches 160F. I normally do it at about 150F internal. Monitor broiling process very closely as the skin can go from a nice deep-golden brown to charred pretty quickly.
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