Grilled turkey breast with cranberry salsa - sl 10/95

8 servings

Ingredients

Quantity Ingredient
6 pounds Turkey breast
1 cup Cranberry juice cocktail
¼ cup Orange juice
¼ cup Olive oil
1 teaspoon Salt
1 teaspoon Pepper
¼ cup Fresh cilantro; chopped
3 cups Frozen cranberries
½ cup Honey
2 tablespoons Fresh lime juice
½ cup Purple onion; coarsely chopped
2 eaches Fresh jalapenos; seeded and coarsely chopped
½ cup Dried apricots; coarsely chopped
½ cup Fresh cilantro leaves
2 larges Oranges; peeled, seeded, & coarsely chopped

Directions

Remove and discard skin and breast bone from turkey breast, separating breast halves; place turkey in a large, heavy duty zip-top plastic bag.

Combine cranberry juice cocktail and next 5 ingredients in a jar; cover marinade tightly, and shake vigorously. Reserve ½ cup marinade, and place in refrigerator. Pour remaining marinade over turkey. Seal bag, and refrigerate 8 hours, turning turkey occasionally.

Position knife blade in food processor bowl; add frozen cranberries and next 7 ingredients. Pulse until chopped, stopping once to scrape down sides (do not overprocess). Transfer cranberry mixture to a serving bowl; chill.

Remove turkey from marinade, discarding marinade.

Cook turkey, covered with grill lid, over medium-hot coals (350F to 400F), about 15 minutes on each side or until meat thermometer inserted in into thickest portion registers 170F, basting occasionally with reserved marinade. Let stand 10 minutes before slicing. Serve with cranberry mixture. Yield: 8 serving.

From Julie Downey of Texas in October, 1995 "Southern Living" Per serving: Calories 322 (16% from fat), Fat 5.6g (1.1g saturated), Cholesterol 79mg, Sodium 240mg, Carbohydrate 36.5g, Fiber 2.8g, Protein 32.2g.

Typos by Jeff Pruett.

Submitted By JEFF PRUETT On 11-23-95

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