Grilled Chile Citrus Turkey Breast Recipes

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CITRUS GRILLED TURKEY BREAST



Citrus Grilled Turkey Breast image

Provided by Katie Lee Biegel

Time 5h45m

Yield 6 to 8 servings

Number Of Ingredients 27

1 cup canned crushed pineapple
2 tablespoons Worcestershire sauce
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon freshly ground black pepper
Zest and juice of 1 orange
Zest and juice of 1 lime
One 2 1/2- to 4-pound boneless turkey breast
2 teaspoons kosher salt (increase to 3 if using a bigger turkey breast)
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
Freshly ground black pepper
Olive oil, for oiling the skin
Buns, as needed
Sweet-and-Sour Pineapple Marmalade, recipe follows
Thinly sliced red onion, for topping
1/2 cup fresh orange juice (from about 2 oranges)
1/4 cup white wine vinegar
3 tablespoons packed light brown sugar
2 cups canned crushed pineapple
2 tablespoons minced red onion
1 jalapeno pepper, minced (remove the ribs and seeds for a milder marmalade)
Kosher salt and freshly ground black pepper

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.

CITRUS-MARINATED GRILLED TURKEY



Citrus-Marinated Grilled Turkey image

Tyler Florence's turkey marinade is made tangy with lots tangerines or oranges. Get the recipe at Food Network.

Provided by Tyler Florence

Categories     main-dish

Time 4h30m

Yield 8 to 10 servings

Number Of Ingredients 9

4 tangerines, clementines, or oranges
1 head garlic, halved
1 red Thai bird chili, chopped (optional)
4 sprigs fresh rosemary
4 sprigs fresh thyme
1 tablespoon whole black peppercorns
Extra-virgin olive oil
1 (12 to 14 pound) free-range, organic turkey
Kosher salt and freshly ground black pepper

Steps:

  • Put all the marinade ingredients into a bowl and pour over a generous amount of olive oil. Squeeze everything together with your hands to blend all the flavors.
  • Have the butcher cut the turkey into 4 pieces and remove the bones from the breast. (Save the neck and backbone for the gravy.) To marinate, put the turkey on a large platter and pour on the marinade; turn the turkey over in the marinade to make sure it is well coated on both sides. Cover with plastic wrap and refrigerate for at least 2 hours or overnight.
  • Remove the turkey from the refrigerator about 1/2 hour before you are ready to grill it. Heat the grill to medium and wipe the grate with some oil. Wipe the marinade from the turkey and season it well with salt and pepper. Put the turkey on the grill, skin side down, and cook for 30 minutes. Turn the bird over and continue grilling, basting with more olive oil, until the juices run clear and the internal temperature of the thigh is 180 degrees F, about 1 hour total. Set aside, cover with foil, and let it rest for about 10 minutes before carving.

CITRUS GRILLED TURKEY BREAST (LIGHT)



Citrus Grilled Turkey Breast (Light) image

Instead of the usual outdoor barbecue, treat your guests to a sit-down dinner featuring this delicious grilled entree with a luscious herb and citrus gravy. Recipe comes from the test kitchen of Light and Tasty Magazine. Could substitute several chicken breasts with skin, but would need to cut back on grilling/cooking time. Recipes states that a serving is 4 ounces cooked turkey with 3 tablespoons gravy equals 192 calories and for diabetic exchanges = 5 very lean meat and 1/2 fruit.

Provided by diner524

Categories     Turkey Breasts

Time 1h40m

Yield 8 serving(s)

Number Of Ingredients 14

1 turkey breast (4 to 5 pounds with bone-in)
1/4 cup fresh parsley sprig
1/4 cup fresh basil leaf
3 tablespoons butter
4 garlic cloves, halved
1/2 teaspoon salt
1 medium lemon, thinly sliced
1 medium orange, thinly sliced
1 tablespoon cornstarch
2 tablespoons water
1 cup orange juice
1 teaspoon orange peel, grated
1 teaspoon lemon peel, grated
1/4 teaspoon pepper

Steps:

  • Using fingers, carefully loosen the skin from both sides of turkey breast. In a food processor or blender, combine the parsley, basil, butter, garlic and salt; cover and process until smooth. Spread under turkey skin; arrange lemon and orange slices over herb mixture. Secure skin to underside of breast with toothpicks.
  • Coat grill rack with cooking spray before starting the grill. Prepare grill for indirect heat, using a drip pan. Place turkey over drip pan. Grill, covered, over indirect medium heat for 1-1/2 to 2-1/4 hours or until a meat thermometer reads 170° and juices run clear. Cover and let stand for 10 minutes.
  • Meanwhile, pour pan drippings into a measuring cup; skim fat. In a saucepan, combine the cornstarch and water until smooth. Add the orange juice, orange peel, lemon peel, pepper and pan drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Discard the skin, lemon and orange slices from turkey breast. Remove herb mixture from turkey; stir into gravy. Slice turkey and serve with gravy.
  • NOTE: Recipes states that it makes 8 servings but with leftovers, so Zaar calculation will be off from what theirs states due to leftovers.

GRILLED CHILE-LIME TURKEY BREAST



Grilled Chile-Lime Turkey Breast image

A succulent, juicy grilled turkey breast with great zesty ancho flavor and crispy skin.

Provided by Jordan VanDijk

Categories     Meat and Poultry Recipes     Turkey     Breasts

Time 1h55m

Yield 20

Number Of Ingredients 9

2 dried ancho chiles, stemmed and seeded
2 dried pasilla chile peppers, stemmed and seeded
2 teaspoons ground cumin
2 teaspoons dried minced onion
1 ½ teaspoons salt
½ teaspoon freshly ground black pepper
2 teaspoons brown sugar
2 limes, juiced
1 (5 pound) boneless turkey breast

Steps:

  • Blend ancho chiles, pasilla chiles, cumin, onion, salt, and pepper together using a spice or coffee grinder into a fine powder. Pour spice blend into a bowl and stir in brown sugar.
  • Squeeze lime juice over turkey and rub with spice blend. Let marinate for about 1 hour.
  • Preheat an outdoor grill for high heat and lightly oil the grate.
  • Reduce grill temperature to medium. Remove turkey from marinade, reserve any excess for basting. Sear turkey breast on the preheated grill, 3 to 4 minutes per side.
  • Turn 1/2 of the grill burners off. Roast breast on the grill for 15 to 20 minutes. Turn turkey over and baste with reserved marinade; cook until an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), 15 to 20 minutes more. Let sit for 5 minutes before serving.

Nutrition Facts : Calories 198.8 calories, Carbohydrate 2.6 g, Cholesterol 73 mg, Fat 7.6 g, Fiber 0.8 g, Protein 28.7 g, SaturatedFat 2.1 g, Sodium 238.6 mg, Sugar 0.6 g

CHILE-CITRUS TURKEY BREAST



Chile-Citrus Turkey Breast image

Using corn tortillas, guests can make their own turkey tacos and slather them with the chile-citrus sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes

Number Of Ingredients 8

12 dried Cascabel chiles (about 2 ounces) or 5 ancho chiles (dried poblanos)
Juice of 2 oranges
Juice of 1 lime
5 garlic cloves
1 small white onion, chopped
1 teaspoon coarse salt
1 bone-in turkey breast (4 to 6 pounds)
24 corn tortillas (6 inches each), warmed, for serving

Steps:

  • Toast chiles in a dry skillet over medium heat, turning occasionally, until slightly softened and pliable, about 5 minutes. Remove seeds and ribs. Place chiles in a small bowl and cover with boiling water. Let stand 15 minutes.
  • Using a slotted spoon, transfer chiles to a blender. Add orange and lime juices, garlic, onion, and salt; blend until smooth. Transfer 3/4 cup sauce to small bowl and refrigerate.
  • Rub turkey with remaining sauce and place in a baking dish. Cover with plastic wrap and marinate in refrigerator at least 2 hours (up to 12 hours).
  • Remove turkey from refrigerator 30 minutes before cooking. Preheat oven to 400 degrees Fahrenheit.
  • Roast in oven for about 1 hour to 1 hour and 20 minutes, until internal temperature reaches 165 degrees Fahrenheit. Transfer turkey to a cutting board; let stand about 10 minutes before slicing. Serve with warm tortillas and reserved sauce.

CITRUS GRILLED TURKEY CUTLETS



Citrus Grilled Turkey Cutlets image

Janice Mentzer, of Sharpsburg, Maryland says, "My family enjoys this turkey recipe year-round, but it's especially nice in the summer as an alternative to grilled chicken. Add a green salad, grilled onions and peppers, plus some crusty bread for a great dinner."

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 10

2 tablespoons each lemon, lime and orange juices
1 tablespoon minced fresh cilantro
1 tablespoon canola oil
1 tablespoon honey
1 small garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon pepper
1 package (17.6 ounces) turkey breast cutlets

Steps:

  • In a large resealable plastic bag, combine the juices, cilantro, oil, honey, garlic and seasonings; add turkey. Seal bag and turn to coat; refrigerate 2 hours., Drain and discard marinade. Moisten a paper towel with cooking oil, using long-handled tongs, rub on grill rack to coat lightly. , Grill turkey, covered, over medium heat or broil 4 in. from heat 2-4 minutes on each side or until no longer pink.

Nutrition Facts : Calories 160 calories, Fat 2g fat (0 saturated fat), Cholesterol 77mg cholesterol, Sodium 173mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 31g protein. Diabetic Exchanges

GRILLED CHILE-CITRUS TURKEY BREAST



Grilled Chile-Citrus Turkey Breast image

Categories     Sauce     turkey     Side     Marinate     Roast

Yield serves 8

Number Of Ingredients 8

12 dried cascabel chiles (about 2 ounces) or 5 ancho chiles (dried poblanos)
Juice of 2 oranges
Juice of 1 lime
5 garlic cloves
1 small white onion, chopped
1 teaspoon coarse salt
1 bone-in turkey breast (4 to 6 pounds)
24 corn tortillas (6 inches each), warmed for serving

Steps:

  • Toast chiles in a dry skillet over medium heat, turning occasionally, until slightly softened and pliable, about 5 minutes. Remove seeds and ribs. Place chiles in a small bowl, and cover with boiling water. Let stand 15 minutes.
  • Using a slotted spoon, transfer chiles to a blender. Add orange and lime juices, garlic, onion, and salt; blend until smooth. Transfer 3/4 cup sauce to a bowl and refrigerate, covered.
  • Rub turkey with remaining cup sauce. Transfer to a plate, and cover with plastic wrap. Marinate in refrigerator at least 2 hours (up to 12 hours).
  • Preheat grill to medium (if you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 5 to 6 seconds). Remove turkey from refrigerator; let stand at room temperature 30 minutes.
  • Grill, covered, over indirect heat until an instant-read thermometer inserted into thickest part of breast registers 165°F, 1 to 1 1/2 hours. (Alternatively, roast in a 400°F oven for about 1 hour 20 minutes.) Transfer to a cutting board; let stand 15 minutes before slicing. Serve with warm tortillas and reserved sauce.

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