Santa Fe Grilled Turkey Recipe
Ingredients:
1 1/2 lb Boned turkey breast half Skinned 1/4 tsp Salt 1/4 tsp Pepper 1/3 cup Lime juice 2 tsp Olive oil 2 cup Diced plum tomatoes 1/2 cup Chopped onion 3 tbsp Minced fresh cilantro 1 tbsp Minced fresh jalapeno Pepper 2 tbsp Red wine vinegar Vegetable cooking spray
Instructions:
Place turkey between 2 sheets of heavy-duty plastic wrap, and flatten to 1/2" thickness, using a meat mallet or rolling pin. Make several 1/4" deep diagonal cuts on 1 side of turkey in a diamond pattern. Sprinkle both sides with salt and pepper; place in a shallow baking dish. Combine lime juice and oil; pour over turkey, turning to coat. Cover and marinate in refrigerator 3 hours, turning occasionally. Combine tomato and next 4 ingredients; cover and chill. Coat grill rack with cooking spray; place on grill over medium-hot coals. Place turkey on rack, reserving marinade. Cook 7 minutes on each side or until done, brushing occasionally with reserved marinade. Cut turkey into thin slices. Serve with salsa. Makes 4 servings. Nutritional information per serving: calories - 181, protein - 26.5 g., fat ~ 4.9 g., carbohydrates - 7.3 g., cholesterol - 59 mg., sodium - 175 mg.
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From: Date:
Servings: 4
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Turkey Information
7.3% of Turkeys eaten in the US are consumed at Christmas.
6.3% of Turkeys eaten in the US are consumed at Easter.
Turkey is low in fat and high in protein.
Turkey should be thawed in the refrigerator allowing 24 hours for every four to five pounds of bird weight.
Turkey has 8% more protein than the equivalent sized serving of chicken breast or top loin of beef.
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