Citrus Grilled Turkey Cutlets Recipes

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CITRUS GRILLED TURKEY CUTLETS



Citrus Grilled Turkey Cutlets image

Janice Mentzer, of Sharpsburg, Maryland says, "My family enjoys this turkey recipe year-round, but it's especially nice in the summer as an alternative to grilled chicken. Add a green salad, grilled onions and peppers, plus some crusty bread for a great dinner."

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 10

2 tablespoons each lemon, lime and orange juices
1 tablespoon minced fresh cilantro
1 tablespoon canola oil
1 tablespoon honey
1 small garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon pepper
1 package (17.6 ounces) turkey breast cutlets

Steps:

  • In a large resealable plastic bag, combine the juices, cilantro, oil, honey, garlic and seasonings; add turkey. Seal bag and turn to coat; refrigerate 2 hours., Drain and discard marinade. Moisten a paper towel with cooking oil, using long-handled tongs, rub on grill rack to coat lightly. , Grill turkey, covered, over medium heat or broil 4 in. from heat 2-4 minutes on each side or until no longer pink.

Nutrition Facts : Calories 160 calories, Fat 2g fat (0 saturated fat), Cholesterol 77mg cholesterol, Sodium 173mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 31g protein. Diabetic Exchanges

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.

CITRUS-MARINATED GRILLED TURKEY



Citrus-Marinated Grilled Turkey image

Tyler Florence's turkey marinade is made tangy with lots tangerines or oranges. Get the recipe at Food Network.

Provided by Tyler Florence

Categories     main-dish

Time 4h30m

Yield 8 to 10 servings

Number Of Ingredients 9

4 tangerines, clementines, or oranges
1 head garlic, halved
1 red Thai bird chili, chopped (optional)
4 sprigs fresh rosemary
4 sprigs fresh thyme
1 tablespoon whole black peppercorns
Extra-virgin olive oil
1 (12 to 14 pound) free-range, organic turkey
Kosher salt and freshly ground black pepper

Steps:

  • Put all the marinade ingredients into a bowl and pour over a generous amount of olive oil. Squeeze everything together with your hands to blend all the flavors.
  • Have the butcher cut the turkey into 4 pieces and remove the bones from the breast. (Save the neck and backbone for the gravy.) To marinate, put the turkey on a large platter and pour on the marinade; turn the turkey over in the marinade to make sure it is well coated on both sides. Cover with plastic wrap and refrigerate for at least 2 hours or overnight.
  • Remove the turkey from the refrigerator about 1/2 hour before you are ready to grill it. Heat the grill to medium and wipe the grate with some oil. Wipe the marinade from the turkey and season it well with salt and pepper. Put the turkey on the grill, skin side down, and cook for 30 minutes. Turn the bird over and continue grilling, basting with more olive oil, until the juices run clear and the internal temperature of the thigh is 180 degrees F, about 1 hour total. Set aside, cover with foil, and let it rest for about 10 minutes before carving.

CHIPOTLE CITRUS-GLAZED TURKEY TENDERLOINS



Chipotle Citrus-Glazed Turkey Tenderloins image

This simple skillet recipe makes it easy to cook turkey on a weeknight. The combination of sweet, spicy and smoky flavors from orange, peppers and molasses is amazing.-Darlene Morris, Franklinton, Louisiana

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings (1/2 cup sauce).

Number Of Ingredients 10

4 turkey breast tenderloins (5 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon canola oil
3/4 cup orange juice
1/4 cup lime juice
1/4 cup packed brown sugar
1 tablespoon molasses
2 teaspoons minced chipotle peppers in adobo sauce
2 tablespoons minced fresh cilantro

Steps:

  • Sprinkle turkey with salt and pepper. In a large skillet, brown turkey in oil on all sides., Meanwhile, in a small bowl, whisk the juices, brown sugar, molasses and chipotle peppers; add to skillet. Reduce heat and simmer for 12-16 minutes or until turkey reaches 165°. Transfer turkey to a cutting board; let rest for 5 minutes., Simmer glaze until thickened, about 4 minutes. Slice turkey and serve with glaze. Top with cilantro.

Nutrition Facts : Calories 274 calories, Fat 5g fat (0 saturated fat), Cholesterol 56mg cholesterol, Sodium 252mg sodium, Carbohydrate 24g carbohydrate (22g sugars, Fiber 0 fiber), Protein 35g protein.

CITRUS-GRILLED TURKEY CUTLETS



Citrus-Grilled Turkey Cutlets image

Make and share this Citrus-Grilled Turkey Cutlets recipe from Food.com.

Provided by Dancer

Categories     Poultry

Time 55m

Yield 6 serving(s)

Number Of Ingredients 10

6 turkey breast cutlets (about 4 ounces each)
1/4 cup fresh lemon juice
1/4 cup fresh lime juice
1/4 cup honey
2 cloves garlic, minced
1 tablespoon dried oregano
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon black pepper
1/2 teaspoon cayenne pepper

Steps:

  • To prepare marinade, in a medium shallow dish, combine lemon juice, lime juice, honey, garlic, oregano, thyme, rosemary, black pepper, and cayenne pepper.
  • Mix well.
  • Reserve 1/4 cup of marinade.
  • Add turkey to marinade in dish and turn to coat.
  • Cover dish with plastic wrap and refrigerate for 30 minutes.
  • Heat a charcoal grill until coals form white ash, or preheat a gas grill to medium.
  • Place turkey on a grill rack.
  • Discard marinade in dish.
  • Grill turkey 4 inches from the heat, turning once and brushing with reserved marinade, until cooked through and no longer pink, about 10 minutes.
  • Place turkey on a platter.
  • Serve immediately.

ROSEMARY-LEMON GRILLED TURKEY CUTLETS AND RED-SKINNED POTATO WEDGES



Rosemary-Lemon Grilled Turkey Cutlets and Red-Skinned Potato Wedges image

Provided by Bon Appétit Test Kitchen

Categories     Potato     turkey     Low Fat     Quick & Easy     Low Cal     High Fiber     Backyard BBQ     Dinner     Lemon     Rosemary     Grill     Grill/Barbecue     Healthy     Bon Appétit     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 6

1/4 cup olive oil plus additional for brushing
3 tablespoons fresh lemon juice
2 teaspoons minced fresh rosemary
2 garlic cloves, pressed
1 1/4 pounds red-skinned potatoes, scrubbed, cut into 1/2-inch wedges
1 1/4 to 1 1/2 pounds 1/3-inch-thick turkey cutlets

Steps:

  • Whisk 1/4 cup oil, lemon juice, rosemary, and garlic in small bowl. Season dressing with salt and pepper. Place potatoes in medium bowl; add 2 tablespoons dressing. Place turkey in another medium bowl; add 2 tablespoons dressing. Let potatoes and turkey marinate at room temperature 15 to 30 minutes, turning occasionally.
  • Prepare barbecue (medium-high heat). Brush grill rack with oil. Place potatoes and turkey cutlets on separate rimmed baking sheets; sprinkle with salt and pepper. Grill potatoes and turkey until charred and cooked through, 10 minutes per side for potatoes and 3 to 4 minutes per side for turkey. Divide turkey and potatoes among 4 plates. Drizzle with remaining dressing.

CITRUS GRILLED TURKEY BREAST (LIGHT)



Citrus Grilled Turkey Breast (Light) image

Instead of the usual outdoor barbecue, treat your guests to a sit-down dinner featuring this delicious grilled entree with a luscious herb and citrus gravy. Recipe comes from the test kitchen of Light and Tasty Magazine. Could substitute several chicken breasts with skin, but would need to cut back on grilling/cooking time. Recipes states that a serving is 4 ounces cooked turkey with 3 tablespoons gravy equals 192 calories and for diabetic exchanges = 5 very lean meat and 1/2 fruit.

Provided by diner524

Categories     Turkey Breasts

Time 1h40m

Yield 8 serving(s)

Number Of Ingredients 14

1 turkey breast (4 to 5 pounds with bone-in)
1/4 cup fresh parsley sprig
1/4 cup fresh basil leaf
3 tablespoons butter
4 garlic cloves, halved
1/2 teaspoon salt
1 medium lemon, thinly sliced
1 medium orange, thinly sliced
1 tablespoon cornstarch
2 tablespoons water
1 cup orange juice
1 teaspoon orange peel, grated
1 teaspoon lemon peel, grated
1/4 teaspoon pepper

Steps:

  • Using fingers, carefully loosen the skin from both sides of turkey breast. In a food processor or blender, combine the parsley, basil, butter, garlic and salt; cover and process until smooth. Spread under turkey skin; arrange lemon and orange slices over herb mixture. Secure skin to underside of breast with toothpicks.
  • Coat grill rack with cooking spray before starting the grill. Prepare grill for indirect heat, using a drip pan. Place turkey over drip pan. Grill, covered, over indirect medium heat for 1-1/2 to 2-1/4 hours or until a meat thermometer reads 170° and juices run clear. Cover and let stand for 10 minutes.
  • Meanwhile, pour pan drippings into a measuring cup; skim fat. In a saucepan, combine the cornstarch and water until smooth. Add the orange juice, orange peel, lemon peel, pepper and pan drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Discard the skin, lemon and orange slices from turkey breast. Remove herb mixture from turkey; stir into gravy. Slice turkey and serve with gravy.
  • NOTE: Recipes states that it makes 8 servings but with leftovers, so Zaar calculation will be off from what theirs states due to leftovers.

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