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Grilled Turkey with tomato Salsa https://www.metro.ca/userfiles/image/recipes/dindon-grille-tomates-salsa-11251.jpg PT15M PT40M PT24H55M
Preheat grill to medium-high (190°C/375°F) and coat the grill grate with vegetable oil.Brush the turkey breast with marinade and place in a container (glass, ceramic or stainless steel). Refrigerate for at least one hour (up to overnight).When ready to grill, remove the turkey breast from the marinade and wipe off any excess. Discard any leftover marinade.Grill the turkey breast over medium heat, with the lid closed, 15-20 minutes per side, until no longer pink and a digital meat thermometer inserted in the thickest part of the meat reads 77°C (170°F). Let the meat rest for at least 15 minutes before slicing.For the salsa, combine all ingredients in a bowl and set aside.Serve the sliced turkey immediately with salsa and lime wedges on the side.Tip:Grill the turkey breast on the grill over indirect heat 30-45 minutes. It is perfectly cooked when it reaches an internal temperature of 77°C (170°F).Source: Le Dindon du Québec
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2 lbs (900 g) boneless, skinless Quebec turkey breast half 1/2 cup (125 ml) La Grille Marinade choice of: Teriyaki, Honey & Dijon, Montreal Steak, Mediterranean garlic and basil) Tomato and coriandre salsa 1 cup (250 ml) fresh tomato seeded and diced 2 tablespoon (30 ml) red onion minced 2 tablespoon (30 ml) fresh coriander chopped (or other fresh herbs) 2 teaspoon (10 ml) lime juice 1 teaspoon (5 ml) jalapeño pepper seeded and minced 1/4 teaspoon (1,25 ml) salt fresh lime wedges
Grilled Turkey with tomato Salsa

Grilled Turkey with tomato Salsa

Rate this recipe
1 Vote
4
Main course
0:15
Preparation
0:40
COOKING
24:55
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 2 lbs
    (900 g)
    boneless, skinless Quebec turkey breast half
  • 1/2 cup
    (125 ml)
    La Grille Marinade choice of: Teriyaki, Honey & Dijon, Montreal Steak, Mediterranean garlic and basil)
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  • Tomato and coriandre salsa
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  • 1 cup
    (250 ml)
    fresh tomato seeded and diced
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  • 2 tablespoon
    (30 ml)
    red onion minced
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  • 2 tablespoon
    (30 ml)
    fresh coriander chopped (or other fresh herbs)
  • 2 teaspoon
    (10 ml)
    lime juice
  • 1 teaspoon
    (5 ml)
    jalapeño pepper seeded and minced
  • 1/4 teaspoon
    (1,25 ml)
    salt

  • fresh lime wedges
Imprimer ma sélection

Preparation

Preheat grill to medium-high (190°C/375°F) and coat the grill grate with vegetable oil.

Brush the turkey breast with marinade and place in a container (glass, ceramic or stainless steel). Refrigerate for at least one hour (up to overnight).

When ready to grill, remove the turkey breast from the marinade and wipe off any excess. Discard any leftover marinade.

Grill the turkey breast over medium heat, with the lid closed, 15-20 minutes per side, until no longer pink and a digital meat thermometer inserted in the thickest part of the meat reads 77°C (170°F). Let the meat rest for at least 15 minutes before slicing.

For the salsa, combine all ingredients in a bowl and set aside.

Serve the sliced turkey immediately with salsa and lime wedges on the side.

Tip:

Grill the turkey breast on the grill over indirect heat 30-45 minutes. It is perfectly cooked when it reaches an internal temperature of 77°C (170°F).

Source: Le Dindon du Québec

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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