Salsa Turkey Grill Recipes

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GRILLED TURKEY BREAST WITH MANGO-LIME SALSA



Grilled Turkey Breast With Mango-Lime Salsa image

I haven't tried this yet but it looks like something I would like to try. There are instructions to cook on the grill as well as in the oven. It was in the local newspaper this weekend and I want to post it for safe keeping. It is originally from www.homegrownontario.ca

Provided by Eldeevee

Categories     Turkey Breasts

Time 35m

Yield 4 serving(s)

Number Of Ingredients 14

1 lb turkey breast
1/4 cup cilantro, chopped
1/4 cup orange marmalade
2 tablespoons soy sauce
2 tablespoons olive oil
4 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon black pepper, cracked
1 1/2 cups ripe mangoes, diced (1 mango)
1/3 cup red onion, finely chopped
1/4 cup lime juice
2 tablespoons chopped fresh cilantro
1 small jalapeno pepper, seeded and finely diced (optional)
1/8 teaspoon salt

Steps:

  • Slice turkey breast in half crosswise without cutting all the way through. Open like a book and set aside.
  • In a bowl, whisk together cilantro, marmalade, soy sauce, olive oil, garlic, salt and pepper.
  • Place turkey breast in self sealing plastic bag and turn to coat evenly. Let marinate in refrigerator for a least an hour and up to 2 days.
  • Arrange on a greased preheated grill over medium heat. Grill, turning once until browned and cooked all the way through (about 20 minutes). Transfer to a cutting board and let rest for 10 minutes before slicing. Serve immediately or serve cold.
  • Oven directions: To prepare turkey in the oven, arrange marinated turkey on foil lined rimmed baking sheet and roast in a 400F oven until turkey is cooked through and marinate is thick and bubbling, about 25 minutes.
  • Nutrition information: 250 calories, 28 g protein, 15 g carbs, 9 g fat.
  • MANGO-LIME SALSA:.
  • In a medium bowl, combine mango, onion, lime juice, cilantro jalapeno (if using) and salt. Let stand for 20 minutes before serving.
  • Nutrition information: 55 calories, 15 g carbs, 1 g protein, 2 g fibre, 88 mg sodium.

Nutrition Facts : Calories 347.1, Fat 14.9, SaturatedFat 3.1, Cholesterol 73.7, Sodium 802.2, Carbohydrate 28.1, Fiber 1.7, Sugar 22.2, Protein 26.6

GRILLED TURKEY TENDERLOINS WITH MANGO SALSA



Grilled Turkey Tenderloins with Mango Salsa image

Provided by Food Network

Yield 6 servings

Number Of Ingredients 9

1 package Honeysuckle White® or Shady Brook Farms® Turkey Breast Tenderloins
or use 1 package Honeysuckle White® or Shady Brook Farms® Lemon Garlic Flavor Marinated Tenderloins
Mango Salsa
1 ripe Mango peeled, cored, and diced
1 medium tomato, seeded and diced
½ cup red onion, finely chopped
½ cup green bell pepper, diced
2 tablespoons finely chopped mint
¼ tablespoon salt

Steps:

  • 1.In medium bowl, combine mango salsa ingredients. Cover and refrigerate until serving. 2.Grill tenderloins approximately 20 to 30 minutes, turning every 5 minutes or until internal temperature reaches 170°. 3.To serve, slice tenderloins and top with mango salsa. Note: For food safety, cook turkey to a minimum internal temperature of 165° as measured by a meat thermometer.

GRILLED TURKEY TENDERLOINS WITH MANGO SALSA



Grilled Turkey Tenderloins With Mango Salsa image

Make and share this Grilled Turkey Tenderloins With Mango Salsa recipe from Food.com.

Provided by Honeysuckle White a

Categories     Poultry

Time 30m

Yield 6 serving(s)

Number Of Ingredients 7

1 lb Honeysuckle White® or Shady Brook Farms® Turkey Breast Tenderloins
1 ripe mango, peeled cored, and diced
1 medium tomatoes, seeded and diced
1/2 cup red onion, finely chopped
1/2 cup green bell pepper, diced
2 tablespoons finely chopped mint
1/4 tablespoon salt

Steps:

  • In medium bowl, combine mango salsa ingredients. Cover and refrigerate until serving.
  • Grill tenderloins approximately 20 to 30 minutes, turning every 5 minutes or until internal temperature reaches 170°F.
  • To serve, slice tenderloins and top with mango salsa.
  • Note: For food safety, cook turkey to a minimum internal temperature of 165 degrees Fahrenheit as measured by a meat thermometer.

Nutrition Facts : Calories 45.9, Fat 0.3, SaturatedFat 0.1, Sodium 293.8, Carbohydrate 11.2, Fiber 1.7, Sugar 9.1, Protein 1

GRILLED TURKEY BURGERS WITH PINEAPPLE SALSA



Grilled Turkey Burgers With Pineapple Salsa image

Make and share this Grilled Turkey Burgers With Pineapple Salsa recipe from Food.com.

Provided by Chef mariajane

Categories     Poultry

Time 15m

Yield 6 serving(s)

Number Of Ingredients 17

3 lbs ground turkey
1/4 green onion, chopped, minced
2 teaspoons ginger, minced
2 teaspoons Thai basil, chopped
salt and pepper
oil, for brushing
6 soft buns
1/2 pineapple, cored and cut into 1/4 inch cubes
1 red bell pepper, cut in to 1/4 inch dice
2 scallions, thinly sliced
2 tablespoons red onions, diced
1/2 jalapeno pepper, minced (optional)
2 tablespoons cilantro leaves, chopped
1 tablespoon fresh lime juice
lettuce
red onion
mayonnaise

Steps:

  • In a medium bowl, mix together ground turkey, green onion, minced ginger and Thai basil. and combine evenly.
  • Using your hands, gently form the burgers into 6 patties about 3/4 inch thick. Take care not to handle the meat too much to keep the temperature as cold as possible at all times.
  • Drizzle both sides of patties with oil and season with salt and pepper.
  • Place patties in the refrigerator for 30 minutes to set up.
  • Preheat barbecue to medium heat (350-375F). Oil grill to prevent sticking.
  • Place burgers on the grill and cook for 5-6 minutes per side, or until turkey is cooked through and nice char marks are achieved.
  • Remove the turkey burgers from the grill. Cool slightly and serve on buns with pineapple salsa. Garnish burgers with lettuce, red onion and mayo if desired.
  • SALSA:.
  • To prepare the salsa, combine all the ingredients in a medium bowl. mix until all ingredients are evenly combined. Reserve salsa.

Nutrition Facts : Calories 488.5, Fat 20.8, SaturatedFat 5.6, Cholesterol 179.3, Sodium 421.6, Carbohydrate 28.9, Fiber 2.2, Sugar 7.5, Protein 44.4

GRILL-ROASTED BRINED TURKEY WITH ANAHEIM CHILE SALSA VERDE



Grill-Roasted Brined Turkey with Anaheim Chile Salsa Verde image

Categories     turkey     Roast     Thanksgiving     Fall     Grill     Brine     Grill/Barbecue     Gourmet

Yield Serves 6 to 8

Number Of Ingredients 8

a 12- to 14-pound turkey
8 quarts cold water
2 cups coarse salt
1/2 cup packed brown sugar
1 tablespoon chili powder
kitchen string
Garnish: fresh Anaheim chiles, small heads of garlic, and tomatillos
Accompaniment: Anaheim chile salsa verde

Steps:

  • Rinse turkey inside and out and reserve neck, giblets, and liver for another use. In a container large enough to hold turkey and 8 quarts water (we used a 5-gallon bucket lined with a large heavy-duty plastic bag) stir together water, salt, and brown sugar until solids are dissolved. Soak turkey in brine, covered and chilled, 10 hours.
  • Remove turkey from brine and pat dry inside and out. Fold neck skin under body and fasten with a small skewer. If desired, secure wings to body with small skewers. Set an oiled metal rack in a roasting pan that will fit in covered grill. Transfer turkey to rack in pan and sprinkle with chili powder. Loosely tie drumsticks together with kitchen string. Turkey may be prepared up to this point 1 day ahead and chilled, covered.
  • Prepare grill:
  • Preheat gas grill. (If using a charcoal grill, open vents in lid and bottom of grill and divide 50 briquettes between 2 opposite sides of bottom, leaving middle clear. Position grill rack with wider openings over briquettes and light briquettes. They will be ready for cooking as soon as they are lightly coated with gray ash, 20 to 30 minutes.)
  • Put turkey in roasting pan on grill and cover grill. Turn all gas settings to low. Grill-roast turkey, basting with pan juices and rotating pan 180 degrees every hour, 3 hours. (If using charcoal grill, add 10 more briquettes to each mound of coals every hour to maintain even temperature.)
  • After 3 hours insert an instant-read thermometer in fleshy part of an inner thigh. If thermometer registers 175°F. and juices run clear when thigh is pierced, turkey is done. If turkey is not done, continue to cook (if using charcoal grill, add 10 more briquettes to each mound of coals), checking for doneness every 20 minutes. Transfer turkey to a heated platter and discard string. Loosely cover turkey with foil and let stand 20 minutes before carving. Garnish turkey with chiles, garlic, and tomatillos and serve with salsa verde.

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