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Grilled Turkey Breast With Fruit Vinaigrette

chef.tim.lee's picture
  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)
  Sugar 1 Tablespoon
  Salt 1 Teaspoon
  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.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
40 Minutes

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Average: 4.3 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size

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 mg49.1%

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

Grilled Turkey Breast With Fruit Vinaigrette Recipe