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Ingredients
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1 tablespoon
minced garlic
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1
bay leaf, crumbled
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1 tablespoon
brown sugar
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½ teaspoons
black pepper
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1 teaspoon
ground allspice, cinnamon or cloves
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2 tablespoons
olive oil
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¼ cups
low-sodium soy sauce
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1 cup
finely chopped onion
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1 ½ pounds
boneless, skinless turkey breast (about half of a whole turkey breast)
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1 tablespoon
balsamic vinegar
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4
peach halves (preferably fresh) or pineapple spears
Directions
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Combine first 7 ingredients and set aside 3 tablespoons of the mixture.
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Add onions and turkey breast to remaining mixture, place in a shallow bowl or zip lock bag, and marinate 1 to 4 hours, turning several times.
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To grill:
Remove turkey breast from marinade and grill over medium high heat 12 to 15 minutes per side or until internal temperature reaches 165°F.
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Add balsamic vinegar to reserved marinade and place 1 tablespoon in the hollow of each peach half. Grill over medium heat for last 10 minutes.
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To roast:
Preheat oven to 400°F.
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Place turkey on broiler pan in center of oven and roast for 20 minutes or until internal temperature reaches 165°F.
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Add balsamic vinegar to reserved marinade and place 1 tablespoon in the hollow of each peach half. Put in oven with turkey the last 10 minutes.
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Serving:
Remove turkey breast from heat and let rest 5 minutes before slicing.
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Per 4-oz. Serving: 224 calories, 30 gm protein, 14 carbohydrate, 6 gm fat, 1 gm sat fat, 4 gm mono fat, 70 mg cholesterol, 2 gm fiber, 457 mg sodium.
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