Recipe: Citrus Turkey Breast with Cilantro Sauce (with Pesto and Maple Barbecue variations)

CITRUS MARINATED TURKEY BREAST
WITH CILANTRO DIPPING SAUCE



2 (3 to 3 1/2 pound) turkey breast halves, with bones
2 cups lightly packed fresh cilantro leaves
1 1/3 cups orange juice
1/2 cup lemon juice
12 cloves garlic, halved
1 fresh jalapeno chile pepper, seeded and cut up
2 teaspoons salt
2 teaspoons ground cumin
1/2 teaspoon freshly ground black pepper
1 1/2 cups olive oil

Using a sharp knife, cut several slits in turkey breast halves. Place breast halves, skin sides down, in a very large resealable plastic bag set in a baking dish; set aside,

For cilantro sauce, in a food processor combine cilantro, orange juice, lemon juice, garlic, jalapeno pepper, salt, cumin and black pepper. Cover and process until almost smooth. With processor running, add oil in a thin stream. Measure 2 cups sauce; cover and chill until serving time. Pour remaining sauce over breast halves; marinate in refrigerator for 8 to 24 hours, turning occasionally.

Preheat oven to 350 degrees F. Remove turkey from marinade; discard marinade. Place turkey. Bone side down, on rack in roasting pan. Insert an oven-going meat thermometer into thickest part of one turkey breast half without touching bone.

Roast, uncovered, for 75 to 90 minutes or until thermometer registers 170 degrees F. If necessary, cover with foil the last 30 to 45 minutes to prevent overbrowning. Let stand, covered with foil, for 10 minutes before slicing.

Stir reserved cilantro sauce; pass with turkey.

VARIATIONS:

PESTO TURKEY BREAST

2 containers (7 ounces each) refrigerated basil pesto or 1 (10 ounce) jar purchased basil pesto
1/3 cup finely snipped fresh sage
1/4 cup finely chopped toasted walnuts
1/2 teaspoon freshly ground black pepper

Omit marinating turkey and the cilantro sauce. Combine pesto, sage, walnuts, and black pepper. Set aside half of the pesto mixture.

Starting at the breastbone, slip your fingers between skin and meat to loosen skin, leaving skin attached at top. Rub about two thirds of the remaining pesto mixture under the skin over the meat. Rub remaining pesto mixture over skin. Insert on oven-going meat thermometer into thickest part of breast without touching bone.

Roast as directed above. Cover with foil the last 30 to 45 minutes to prevent overbrowning. Let stand, covered with foil, for 10 minutes before slicing.

Serve with reserved pesto mixture.

MAPLE BARBECUE-GLAZED TURKEY BREAST

1/2 cup pure maple syrup
2 tablespoon bottled chili sauce
2 tablespoons cider vinegar
1 tablespoon Worcestershire sauce
1/2 teaspoon dry mustard
1/4 teaspoon freshly ground black pepper

Omit marinating turkey and the cilantro sauce.

In a small saucepan stir together maple syrup, chili sauce, vinegar, Worcestershire sauce, mustard and pepper. Heat and stir until slightly thickened.

Roast as directed above. Cover with foil the last 30 to 45 minutes to prevent overbrowning. Brush glaze on turkey the last 15 minutes of roasting. Let stand, covered with foil, for 10 minutes before slicing.

Makes 10-12 servings
Source: Better Homes and Gardens New Cook Book, Sixteenth Edition by Better Homes & Gardens