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Granny's Delights

Southwest Grilled Turkey

Wednesday, June 22, 2011 | Publish by MizWasy

Most people don't even think of turkey unless it's November or December OR they use ground turkey for various recipes.  How about grilled turkey with a Southwest flair?  Try this and you won't relegate turkey just to Thanksgiving anymore.

Southwest Grilled Turkey

Ingredients:
1 1/2 pounds boneless, skinless turkey breast
1/4 tsp salt
1/4 tsp pepper
1/3 cup lime juice
2 tsp olive oil
2 cup diced plum tomatoes
1/2 cup chopped onion
3 Tbsp minced fresh cilantro
1 Tbsp minced fresh jalapeno pepper
2 Tbsp red wine vinegar

Directions:
With a meat mallet, flatten turkey breast to about 1/2-inch thickness (this aids in even cooking).  Sprinkle with salt and pepper and place in a shallow baking dish.

Combine lime juice and olive oil and pour over turkey, coating evenly.  Cover and refrigerate for 3 hours, turning occasionally.  Combine tomatoes, onion, cilantro, jalapeno pepper and vinegar.  Cover and chill.

Preheat grill.  Place turkey on grill for about 5 to 7 minutes per side, brushing occasionally with remaining marinade. 

Remove when done and cover with foil .  Let turkey rest for 10 minutes before cutting into thin slices.  Serve with salsa and add a colorful slaw or mixed greens salad.

Key Words easy, grilled, turkey
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About the blog . . .

Here you will find recipes from three generations of home cooks. You'll also find a few tips, tricks and shortcuts along the way to make your cooking easier. This is why my husband calls me "Shortcut Sally." There are times when slaving over a meal is warranted and times when it won't affect the final result if you don't. The trick is for you to know the difference and that your guests don't have a clue.

Other sites to visit

  • 101 Cookbooks
  • ABC's The Chew
  • Just A Pinch Recipe Club
  • Kitchen & Dining@HSN
  • Kitchen & Food@QVC
  • Paula Deen's website
  • Rachael Ray Magazine
  • Rachael Ray's website
  • The Food Network website
  • Three Many Cooks
  • Trader Joe's Market

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