Most often my reason for trying a new recipe is that it sounds fantastic or I saw a picture somewhere that left me drooling. Occasionally though, I play the “let’s use up what we have in the house” game. Not long ago I realized that I had a boneless, skinless turkey breast in the freezer that had been there for quite some time. I decided not to let it go to waste, and so went looking for ideas of what to do with it. I settled on this recipe because it fit into my schedule and used mostly ingredients I already had at home. To be perfectly honest, I was not expecting to like this at all. I typically do not like the addition of fruit to savory meat or poultry dishes. However, we ended up really enjoying this meal! The turkey was nicely seasoned and the fruit salsa complimented it well. Once again I relied on my instant-read thermometer to determine when it was finished cooking, since the original recipe was for a full-size, bone-in turkey breast. Cooking time can really vary depending on the heat of your grill, so be sure to check the internal temperature.
- Yield 6-8 servings
1 (2-3 lb.) boneless, skinless turkey breast
1 clove garlic, crushed
½ tsp. kosher salt
½ tsp. ground black pepper
4 tbsp. unsalted butter
½ cup dry white wine
½ cup water
For the fruit salsa:
1 large navel orange
1 cup dried cranberries
1 (8 oz.) can diced pineapple, with juice
1 small jalapeno, seeded and finely diced
1 tsp. fresh snipped chives
1 tbsp. freshly squeezed lime juice
Rub the turkey breast with the crushed garlic. Then rub the salt and pepper onto the surface, covering it evenly. Cover and refrigerate 6 hours or as long as overnight. Let the turkey breast stand at room temperature about 20 minutes before grilling.
Prepare a grill for cooking with indirect heat. (We simply left a big hole in the center of our coals, with most of them around the perimeter of the grill but none directly under the center of the grate.) Meanwhile, in a saucepan over medium-high heat melt the butter. Add the white wine and water, and bring to a boil. Remove from the heat.
Place the turkey breast on the heated grill and cover. Brush occasionally during cooking with the butter-wine mixture. Flip the breast about halfway through cooking to brown both sides. Cook until the internal temperature in the thickest part of the breast reads 165° F. (This took about 45-50 minutes for the turkey breast we used.)
While the turkey is cooking, prepare the fruit salsa. Using a small, sharp knife slice off the top and bottom of an orange to expose the flesh inside. Place the orange upright on a cutting board and cut the peel off in strips to expose all of the flesh. Cut it crosswise into ¼-inch thick slices, and then dice into small pieces. Transfer the pieces to a bowl and stir in the dried cranberries. Open the can of pineapple and add to the bowl, with the juice. Mix in the jalapeno, chives and lime juice. Refrigerate until the turkey breast is done cooking.
After removing the turkey breast from the grill, transfer to a platter and tent loosely with aluminum foil. Let sit for 10 minutes before slicing and serving. Top with fruit salsa and serve immediately.
adapted from Williams Sonoma