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Grilled Turkey Breast With Fruit Vinaigrette Recipe
|Orange juice||3⁄4 Cup (12 tbs)|
|Walnut oil/Hazelnut oil||1⁄2 Cup (8 tbs)|
|Vegetable oil||1⁄2 Cup (8 tbs)|
|Raspberry vinegar/Blueberry / apple cider vinegar||1⁄4 Cup (4 tbs)|
|Black pepper||1 Teaspoon|
|Boneless turkey breast||2 Pound (1 Whole)|
Calories 881 Calories from Fat 629
% Daily Value*
Total Fat 71 g108.9%
Saturated Fat 10.4 g52.1%
Trans Fat 0 g
Cholesterol 147.4 mg
Sodium 619.6 mg25.8%
Total Carbohydrates 9 g3.1%
Dietary Fiber 0.42 g1.7%
Sugars 7.7 g
Protein 50 g100.2%
Vitamin A 2.2% Vitamin C 39.2%
Calcium 4.1% Iron 17.7%
*Based on a 2000 Calorie diet
Reserve half of the vinaigrette.
Place turkey in a shallow glass dish or large heavy plastic bag.
Pour remaining vinaigrette over turkey; cover dish or close bag.
Marinate in refrigerator up to 12 hours, turning once or twice.
Remove turkey from marinade; discard marinade.
Arrange medium-hot Kingsford briquets on both sides of a metal or foil drip pan.
Pour in hot tap water to fill pan half full.
Oil hot grid to help prevent sticking.
Grill turkey, on a covered grill, 25 to 30 minutes per pound until a meat thermometer inserted in the thickest part registers 170°F.
Let turkey stand 10 minutes before slicing.
Slice and serve with reserved vinaigrette.