Santa Fe Grilled Turkey
Yield
4 servingsPrep
3 hrsCook
15 minReady
3 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
turkey breast
half, skinned, boned |
|
| ¼ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| ⅓ | cup |
lime juice
|
|
| 2 | teaspoons |
olive oil
|
|
| 2 | cups |
italian plum (roma) tomatoes
diced |
|
| ½ | cup |
onions
chopped |
|
| 3 | tablespoons |
cilantro
minced, fresh |
|
| 1 | tablespoon |
jalapeño pepper
minced, fresh |
|
| 2 | tablespoons |
red wine vinegar
|
|
| 1 | x |
nonstick cooking spray
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
turkey breast
half, skinned, boned |
|
| 1.3 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 79 | ml |
lime juice
|
|
| 1E+1 | ml |
olive oil
|
|
| 473 | ml |
italian plum (roma) tomatoes
diced |
|
| 118 | ml |
onions
chopped |
|
| 45 | ml |
cilantro
minced, fresh |
|
| 15 | ml |
jalapeño pepper
minced, fresh |
|
| 3E+1 | ml |
red wine vinegar
|
|
| 1 | x |
nonstick cooking spray
|
* |
Directions
Place turkey between 2 sheets of heavy-duty plastic wrap, and flatten to ½ inch thickness, using a meat mallet or rolling pin.
Make several ¼ inch 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.
