Grilled Turkey Breast With Fruit Vinaigrette
|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)|
Whisk together orange juice, both oils, vinegar, sugar, salt and pepper in medium bowl.
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.