Grilled Turkey Breast With Chive Butter Food

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GRILLED TURKEY BREAST WITH VINEGAR AND CRACKED PEPPER



Grilled Turkey Breast with Vinegar and Cracked Pepper image

Provided by Food Network

Time 35m

Yield 6 servings

Number Of Ingredients 8

2 1/4 pounds raw turkey breast, cut into thin scallops
Salt and freshly ground black pepper
Olive oil for brushing
7 1/2 tablespoons unsalted butter, cold
2 medium red onions, diced
1 cup white vinegar
2 cups turkey or chicken stock or canned broth
1 tablespoon cracked black pepper

Steps:

  • Cover the turkey slices with plastic wrap and pound to flatten. Sprinkle all over with salt and pepper, brush lightly with olive oil and reserve. Preheat the grill or broiler. Melt 3 tablespoons of the butter in a medium skillet over low heat. Cook the onions with 1 1/2 teaspoons salt, stirring and shaking the pan frequently, until the onions are golden, about 15 minutes. Pour in the vinegar, turn the heat up to high and reduce by half.
  • Thinly slice the remaining cold butter. Reduce the heat to low and whisk the butter into the sauce a little at a time. Remove from the heat. Stir in the cracked pepper. Grill or broil the turkey slices less than a minute per side. Serve over a bed of seared greens, if desired, with the sauce over all.

GRILLED BUTTERFLIED TURKEY BREAST



Grilled Butterflied Turkey Breast image

This quick-cooking cut of turkey is seasoned with bright citrus, zesty cilantro, soy sauce and garlic. So easy to prepare, make this marinade a day or more prior to cooking for extra flavour.

Provided by Mary Jenny

Categories     Turkey Breasts

Time 2h25m

Yield 4 serving(s)

Number Of Ingredients 7

1 large turkey breast (about 1 lb/500g)
1/4 cup chopped fresh cilantro
1/4 cup orange marmalade
2 tablespoons soy sauce
2 tablespoons olive oil
4 garlic cloves, minced
1/4 teaspoon each salt and fresh cracked black pepper

Steps:

  • Slice turkey breast in half crosswise without cutting all the way through. Open like a book. Set aside.
  • In bowl, whisk together cilantro, marmalade, soy sauce, olive oil, garlic, salt and pepper.
  • Place turkey breast in a re-sealable plastic bag; pour marinade over turkey. Seal bag and turn to coat evenly. Allow to marinate in refrigerator for at least one hour and up to 2 days.
  • Arrange on a greased preheated grill over medium high heat. Grill, turning once, until golden and cooked all the way through, about 20 minutes. Transfer to cutting board. Let rest for 10 minutes before slicing. Serve immediately or serve cold.
  • Oven Directions:.
  • To prepare the turkey in the oven, arrange marinated turkey on a foil-lined rimmed baking sheet and roast in a 400 F (200 C) oven until turkey is cooked through and marinade is thick and bubbling, about 25 minutes.

Nutrition Facts : Calories 563.6, Fat 26.6, SaturatedFat 6.3, Cholesterol 183.9, Sodium 682, Carbohydrate 14.9, Fiber 0.3, Sugar 12.2, Protein 63.2

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 TURKEY BREAST WITH CHIVE BUTTER



Grilled Turkey Breast With Chive Butter image

Provided by Pierre Franey

Categories     dinner, easy, quick, main course

Time 20m

Yield 4 servings

Number Of Ingredients 9

4 turkey breast steaks, about 1 1/2 pounds
Salt and freshly ground pepper to taste
2 tablespoons olive oil
2 tablespoons chopped fresh sage or 2 teaspoons dried
4 tablespoons butter
1 tablespoon lemon juice
1/4 teaspoon ground cumin
1 teaspoon Worcestershire sauce
4 tablespoons finely chopped chives

Steps:

  • Preheat a charcoal grill until quite hot. The coals should be placed quite close to the grill because the meat will only be seared.
  • Place each turkey steak between sheets of clear plastic wrap. Pound lightly and evenly with a flat mallet or meat pounder to make slices about 1/4-inch thick.
  • Season the turkey with salt and pepper. Brush both sides with olive oil and sprinkle both sides with sage.
  • Heat the butter until melted. Add the lemon juice, cumin, Worcestershire, salt, pepper and chives. Blend well. Keep warm.
  • Place the steaks on the grill and cook on both sides for about 2 minutes to a side or until done. Do not overcook. Transfer the steaks to a serving dish. Pour the chive butter over them and serve.

Nutrition Facts : @context http, Calories 419, UnsaturatedFat 16 grams, Carbohydrate 4 grams, Fat 30 grams, Fiber 2 grams, Protein 34 grams, SaturatedFat 11 grams, Sodium 474 milligrams, Sugar 0 grams, TransFat 0 grams

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