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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.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Recipe Summary

10 mins
1 hr 25 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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 1 1/4 hours or until turkey is no longer pink (170 degrees 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 Facts

132 calories; protein 22.3g; carbohydrates 7.7g; dietary fiber 0.3g; sugars 6.5g; fat 0.6g; saturated fat 0.2g; cholesterol 55.5mg; vitamin a iu 47.8IU; vitamin c 0.6mg; folate 7.9mcg; calcium 16.4mg; iron 1.1mg; magnesium 22.5mg; potassium 244.9mg; sodium 173.9mg.