Recipe Image

Lime-Marinated Turkey

  • 10 m
  • 4 h 25 m
Diabetic Living Magazine
“Don't skimp on marinating these turkey tenderloins! Marinating time is important as it helps lock in moisture so the turkey stays tender during its time on the grill.”


    • 2 turkey breast tenderloins (1 to 1½ pounds total)
    • ¼ cup finely chopped fresh mint
    • 2 teaspoons finely shredded lime peel
    • ¼ cup lime juice
    • 3 tablespoons orange juice
    • 1 tablespoon olive oil
    • 1 tablespoon honey
    • ¼ teaspoon salt
    • ¼ teaspoon ground pepper
    • 4 cups cut up cantaloupe
    • Lime wedges
    • Fresh mint sprigs


  • 1 Cut each turkey tenderloin in half horizontally to make four steaks. Place turkey steaks in a resealable plastic bag set in a shallow dish. For marinade, whisk together the mint, lime peel, lime juice, orange juice, olive oil, honey, salt and pepper in a small bowl. Reserve 2 tablespoons marinade; cover and refrigerate. Pour remaining marinade over turkey in bag; seal bag. Marinate in the refrigerator for 4 to 6 hours, turning the bag occasionally.
  • 2 Drain turkey steaks, discarding marinade. For a charcoal grill, place turkey on the grill rack directly over medium coals. Grill, uncovered, for 12 to 15 minutes or until no longer pink (170°F), turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place turkey on grill rack over heat. Cover and grill as directed.)
  • 3 Meanwhile, place cantaloupe in a medium bowl. Drizzle the 2 tablespoons reserved marinade over cantaloupe and toss to coat. Serve turkey with cantaloupe and lime wedges and garnish with mint sprigs.
ALL RIGHTS RESERVED © 2019 Printed From 10/16/2019