Turkey Breast with Raspberry Salsa

Turkey Breast with Raspberry Salsa

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From: Diabetic Living Magazine

Don't serve turkey just during the holidays! In this main dish, it's paired with a sweet and slightly-spicy sauce, made from raspberry jam, Dijon mustard, and store-bought salsa, and is perfect for any time of the year.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • ⅓ cup seedless raspberry jam
  • 1 tablespoon Dijon-style mustard
  • 1 teaspoon finely shredded orange peel
  • ½ cup mild salsa
  • 1 2- to 2½-pound turkey breast half
  • Orange peel strips (optional)

Preparation

  • Prep

  • Ready In

  1. Stir together raspberry jam, mustard and orange peel. Stir 3 tablespoons of the jam mixture into salsa. Cover and chill jam mixture and salsa mixture.
  2. Remove skin from turkey breast, if desired. Insert a meat thermometer into the center of turkey breast. Arrange preheated coals around a drip pan in a covered grill. Test for medium heat above pan. Place turkey, bone side down, on grill over drip pan. Cover and grill for 1 to 1¼ hours or until turkey is no longer pink (170°F), brushing occasionally with reserved jam mixture. Remove turkey from grill and cover with foil. Let stand for 15 minutes before slicing; serve with salsa mixture. Garnish with orange peel strips, if desired.

Nutrition information

  • Serving size: 1 serving
  • Per serving: 132 calories; 1 g fat(0 g sat); 0 g fiber; 8 g carbohydrates; 22 g protein; 8 mcg folate; 55 mg cholesterol; 6 g sugars; 48 IU vitamin A; 1 mg vitamin C; 16 mg calcium; 1 mg iron; 174 mg sodium; 245 mg potassium
  • Carbohydrate Servings: ½

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