Grilled Turkey Breast With Caramelized Onion Black Pepper Vinegar Recipe 465

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GRILLED TURKEY BREAST WITH CARAMELIZED ONION, BLACK PEPPER & VINEGAR RECIPE - (4.6/5)



Grilled Turkey Breast with Caramelized Onion, Black Pepper & Vinegar Recipe - (4.6/5) image

Provided by lorik

Number Of Ingredients 8

8 tablespoons unsalted butter, cubed and chilled
2 medium red onions, finely chopped
Kosher salt, to taste
1 cup white vinegar
2 cups turkey or chicken stock
1 tablespoon cracked black peppercorns, plus freshly ground black pepper, to taste
2 1⁄4 turkey breast, cut into 4" pieces and pounded into 1⁄6-thick medallions
2 tablespoons olive oil

Steps:

  • Melt 3 tablespoons butter in a 12" skillet over medium-high heat. Add onions and salt; cook until golden, 12 to 15 minutes. Add vinegar and bring to a boil; reduce by half, 3 to 5 minutes. Add stock and cook until liquid is reduced and thickened, about 15 minutes. Remove from heat and stir in remaining butter and cracked peppercorns until butter is melted; set sauce aside and keep warm. Heat a charcoal grill or set a gas grill to high. (Alternatively, heat a cast-iron grill pan over medium-high heat.) Brush turkey with oil and season with salt and freshly ground black pepper. Grill, flipping once, until browned and cooked through, 3 to 4 minutes. Transfer to a serving platter and drizzle with ½ cup reserved sauce; serve with remaining sauce on the side.

CITRUS GRILLED TURKEY BREAST



Citrus Grilled Turkey Breast image

Provided by Katie Lee Biegel

Time 5h45m

Yield 6 to 8 servings

Number Of Ingredients 27

1 cup canned crushed pineapple
2 tablespoons Worcestershire sauce
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon freshly ground black pepper
Zest and juice of 1 orange
Zest and juice of 1 lime
One 2 1/2- to 4-pound boneless turkey breast
2 teaspoons kosher salt (increase to 3 if using a bigger turkey breast)
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
Freshly ground black pepper
Olive oil, for oiling the skin
Buns, as needed
Sweet-and-Sour Pineapple Marmalade, recipe follows
Thinly sliced red onion, for topping
1/2 cup fresh orange juice (from about 2 oranges)
1/4 cup white wine vinegar
3 tablespoons packed light brown sugar
2 cups canned crushed pineapple
2 tablespoons minced red onion
1 jalapeno pepper, minced (remove the ribs and seeds for a milder marmalade)
Kosher salt and freshly ground black pepper

Steps:

  • For the turkey and marinade: Combine the pineapple, Worcestershire, cumin, oregano, garlic powder, onion powder, black pepper, orange zest and juice and lime zest and juice in a large bowl. Add the turkey breast, toss to coat and cover tightly with plastic wrap. (Or pour the marinade into a resealable plastic bag with the turkey breast.) Marinate, refrigerated, for 3 to 4 hours.
  • For the rub: Combine the salt, oregano, cumin, onion powder, garlic powder and some black pepper in a small bowl.
  • Preheat a grill to 350 degrees F.
  • Remove the turkey from the marinade and pat dry with paper towels. Rub the turkey all over with the rub, then lightly oil the skin.
  • Place the turkey skin-side down on the grill. Cook until the skin begins to lightly char and crisp, about 10 minutes. Flip the turkey, then cover the grill and cook until the turkey registers 165 degrees F, 40 to 45 minutes more. Loosely tent the turkey with foil and let rest for about 10 minutes before slicing.
  • For serving: Serve the sliced turkey on buns with the Sweet-and-Sour Pineapple Marmalade and sliced red onion.
  • Whisk the orange juice, vinegar, brown sugar and 2 tablespoons water in a medium saucepan over medium-high heat until the sugar dissolves, about 2 minutes. Add the pineapple, red onion and jalapeno. Bring to a low boil, then reduce the heat to a simmer. Cook, stirring occasionally, until the mixture thickens, 15 to 25 minutes. Season with salt and pepper. Let cool.

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.

BRINED GRILLED TURKEY BREAST



Brined Grilled Turkey Breast image

You'll want to give thanks for this mouthwatering, slightly sweet turkey! A hint of spice makes this one of our best turkey recipes ever. -Tina Mirilovich, Johnstown, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 1h35m

Yield 6 servings.

Number Of Ingredients 14

2 quarts cold water, divided
1/2 cup kosher salt
1/2 cup packed brown sugar
1 tablespoon whole peppercorns
1 boneless skinless turkey breast half (2 to 3 pounds)
BASTING SAUCE:
1/4 cup canola oil
1/4 cup sesame oil
1/4 cup reduced-sodium soy sauce
3 tablespoons lemon juice
2 tablespoons honey
3 garlic cloves, minced
1/4 teaspoon dried thyme
1/4 teaspoon crushed red pepper flakes

Steps:

  • In a large saucepan, combine 1 quart water, salt, brown sugar and peppercorns. Bring to a boil. Cook and stir until salt and sugar are dissolved. Pour into a large bowl. Add remaining 1 quart cold water to cool the brine to room temperature. Add turkey breast; turn to coat. Cover and refrigerate 4-6 hours, turning occasionally., Prepare grill for indirect medium heat, using a drip pan. Meanwhile, combine basting sauce ingredients. Grill turkey, covered, until a thermometer reads 170°, 1-1/4 to 1-1/2 hours, basting occasionally with sauce. Remove to a cutting board. Cover and let stand 10 minutes before slicing.

Nutrition Facts : Calories 364 calories, Fat 19g fat (2g saturated fat), Cholesterol 94mg cholesterol, Sodium 553mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 0 fiber), Protein 38g protein.

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