**Grilled Teriyaki Orange Turkey Breast: A Symphony of Sweet, Savory, and Citrus Flavors**
Embark on a culinary journey with Grilled Teriyaki Orange Turkey Breast, a tantalizing dish that blends the richness of turkey with the harmonious fusion of teriyaki and orange flavors. This recipe promises a symphony of sweet, savory, and citrusy notes that will delight your taste buds. Grilled to perfection, the turkey breast retains its succulent texture while absorbing the delectable teriyaki marinade, infused with aromatic ginger, garlic, and tangy orange zest. Prepare to indulge in a main course that exudes both elegance and rustic charm.
**Additional Recipes to Explore:**
- **Orange Teriyaki Turkey Meatballs:** These bite-sized delights offer a playful twist on classic turkey meatballs. Coated in a sticky-sweet teriyaki glaze and infused with citrusy orange flavors, they make perfect party appetizers or a fun weeknight meal.
- **Grilled Teriyaki Orange Turkey Wings:** Elevate your next barbecue with grilled teriyaki orange turkey wings. Marinated in a blend of soy sauce, mirin, brown sugar, and orange juice, these wings emerge from the grill with a crispy exterior and a tender, flavorful interior.
- **Teriyaki Orange Turkey Stir-Fry:** This vibrant stir-fry combines tender turkey strips with a medley of colorful vegetables, coated in a luscious teriyaki orange sauce. Served over fluffy rice or noodles, it's a quick and easy meal that packs a punch of flavor.
CITRUS GRILLED TURKEY BREAST
Provided by Katie Lee Biegel
Time 5h45m
Yield 6 to 8 servings
Number Of Ingredients 27
Steps:
- For the turkey and marinade: Combine the pineapple, Worcestershire, cumin, oregano, garlic powder, onion powder, black pepper, orange zest and juice and lime zest and juice in a large bowl. Add the turkey breast, toss to coat and cover tightly with plastic wrap. (Or pour the marinade into a resealable plastic bag with the turkey breast.) Marinate, refrigerated, for 3 to 4 hours.
- For the rub: Combine the salt, oregano, cumin, onion powder, garlic powder and some black pepper in a small bowl.
- Preheat a grill to 350 degrees F.
- Remove the turkey from the marinade and pat dry with paper towels. Rub the turkey all over with the rub, then lightly oil the skin.
- Place the turkey skin-side down on the grill. Cook until the skin begins to lightly char and crisp, about 10 minutes. Flip the turkey, then cover the grill and cook until the turkey registers 165 degrees F, 40 to 45 minutes more. Loosely tent the turkey with foil and let rest for about 10 minutes before slicing.
- For serving: Serve the sliced turkey on buns with the Sweet-and-Sour Pineapple Marmalade and sliced red onion.
- Whisk the orange juice, vinegar, brown sugar and 2 tablespoons water in a medium saucepan over medium-high heat until the sugar dissolves, about 2 minutes. Add the pineapple, red onion and jalapeno. Bring to a low boil, then reduce the heat to a simmer. Cook, stirring occasionally, until the mixture thickens, 15 to 25 minutes. Season with salt and pepper. Let cool.
ROAST TURKEY WITH ORANGE AND SAGE
Roast turkey with white wine and a lot of butter, too, as it happens. The butter, massaged under the bird's skin, does a lot to help keep the breast meat moist, and the juice and wine in the pan below the bird create a deliciously steamy environment for the roasting. The combination leads to an interesting outcome: a bird that crisps up nicely not at the beginning of cooking, but at the end. The sweet-savory drippings make for excellent gravy.
Provided by Sam Sifton
Categories dinner, roasts, main course
Time 3h
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- Heat oven to 400 degrees. Pat turkey dry with paper towel and place it on a rack in a roasting pan. In a small bowl or on a clean cutting board, mash the butter together with the orange zest, sage, garlic, salt and pepper to create a paste. Lift the turkey's skin at the neck and gently use your hand to separate skin from breast meat. Rub about half of the compound butter under the skin, covering the breast meat. Rub the rest of the butter over the skin of the turkey and season with a little more salt and pepper.
- Fold the wings of the turkey under the bird, and tie its legs together with butcher's twine. Pour the wine and orange juice into the roasting pan, scatter the sage leaves over the liquid and carefully slide the pan into the oven.
- Roast for about 2 to 3 hours, basting bird every 30 minutes with drippings. Start checking the bird 1 hour and 45 minutes into cooking, and tent it with foil if skin is turning too dark. Cook until an instant-read thermometer inserted into the thickest part of the thigh without touching bone registers 165 degrees. Transfer to a cutting board or platter and allow to rest at least 30 minutes before carving.
Nutrition Facts : @context http, Calories 749, UnsaturatedFat 17 grams, Carbohydrate 10 grams, Fat 33 grams, Fiber 2 grams, Protein 92 grams, SaturatedFat 12 grams, Sodium 1037 milligrams, Sugar 6 grams, TransFat 1 gram
ROASTED ORANGE TURKEY
I like to bake my turkey a little different every year, so I came up with an orange mixture to rub under the skin. It gives the meat a delicate orange flavor that tastes even better the next day. -Brenda Brooks, Bowie, Maryland
Provided by Taste of Home
Categories Dinner
Time 3h20m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 325°. Place turkey on a rack in a shallow roasting pan, breast side up. In a small bowl, combine butter, brown sugar, orange zest and ginger. With fingers, carefully loosen skin from turkey breast; rub some of the butter mixture under skin. Secure skin to underside of breast with toothpicks., Rub remaining butter mixture inside turkey cavity; fill with orange, apple and onion. Tuck wings under turkey; tie drumsticks together. Carefully pour juices over turkey., Bake, uncovered, 3 to 3-3/4 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°, basting occasionally with pan drippings. Cover loosely with foil if turkey browns too quickly., Cover and let stand 20 minutes before carving. Discard fruit and onion from cavity. Skim fat and thicken pan juices if desired.
Nutrition Facts :
GRILLED TERIYAKI-ORANGE TURKEY BREAST
I adapted this recipe from Chatelaine magazine. You could also use chicken breasts instead of turkey. I am looking forward to try this summer.
Provided by mell_2
Categories Turkey Breasts
Time P1DT12m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Lightly oil grill, then preheat barbecue to medium-high. In a large bowl, stir teriyaki with soy sauce and juice. Stir in garlic and ginger.
- Place the unsliced, skinless boneless turkey breast in a large plastic bag. Pour entire amount of marinade in each bag. Push turkey into marinade and seal bag. Place bag in a bowl and refrigerate overnight.
- Remove turkey from bag and discard marinade. Slice turkey breast against the grain into 1/2-inch (1-cm) slices and grill with lid closed until cooked through and springy when pressed, from 5 to 6 minutes per side.
- Serve immediately. Great with a green salad or coleslaw. Any leftovers can be wrapped and refrigerated up to 3 days. Super for sandwiches the next day at lunch.
BRINED TURKEY BREAST WITH SPANISH SPICE RUB AND SOUR ORANGE SAUCE
Steps:
- Place water in a large bowl or plastic container. Whisk in salt and sugar and let sit 5 minutes to dissolve. Add the turkey breast, cover, and let sit in the refrigerator for 45 minutes.
- Heat grill to medium-high. Remove turkey from the brining solution, rinse well under cold water and pat dry with paper towels. Rub the skin side of the turkey with the rub. Using tongs, dip paper towels into the oil and oil the grates of the grill. Place the turkey on the grill, rub side down and grill until slightly charred and a crust has formed, about 4 to 5 minutes. Reduce the heat of the grill to medium, turn the turkey over and continue cooking, with the lid closed for 30 to 40 minutes or until an instant-read thermometer inserted into the center of the breast registers 155 degrees F (the temperature will continue to rise off the heat). Remove from the heat, loosely tent with foil and let rest 10 minutes before slicing. Slice into 1/2-inch thick slices.
- While turkey is resting, brush the cut side of oranges with oil and place cut side down on the grill and grill until slightly charred. Ladle sour orange sauce onto a platter and top with the sliced turkey. Garnish with grilled oranges and parsley leaves.
- 6 tablespoons Spanish paprika
- 2 tablespoons cumin seeds, ground
- 1 tablespoon mustard seeds, ground
- 4 teaspoons fennel seeds, ground
- 4 teaspoons coarsely ground black pepper
- 2 teaspoons kosher salt
- Whisk together in a bowl.
- Sour Orange Sauce:
- Heat the oil in a medium saucepan over medium-high heat on the grates of the grill. Add the onions and cook until soft. Add the garlic and cook for 1 minute. Add the orange juice, zest, and lime juice and cook until the mixture is reduced to about 1/2 cup. Stir in the honey. Add the chicken stock and cook until it's reduced to a sauce consistency, about 2 cups.
- Strain the sauce into a bowl, whisk in the butter, and season with salt and pepper. Stir in the thyme and parsley and serve hot.
TERIYAKI TURKEY BREAST
Marinating this turkey breast overnight gives it great flavor and a juicy tenderness. "This is the best turkey you will ever eat," assures Marvin Hayes from Delano, Minnesota. Leftovers-if there are any-taste terrific in the two delicious dishes that follow.
Provided by Taste of Home
Categories Dinner
Time 2h15m
Yield 8-10 servings plus carcass and 3 cups cubed leftover meat.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the first seven ingredients. Pour 1 cup marinade into a large resealable plastic bag; add the turkey. Seal bag and turn to coat; refrigerate overnight. Cover and refrigerate remaining marinade., Drain and discard marinade. Place turkey on a rack in a shallow roasting pan. Bake, uncovered, at 350° for 2 to 2-1/2 hours or until a thermometer reads 170°, basting every 30 minutes with reserved marinade. Let stand for 10 minutes before slicing.
Nutrition Facts :
ROSEMARY ORANGE ROASTED TURKEY BREAST
Our moist and flavorful Rosemary Orange Roasted Turkey Breast is the perfect union of sweet and savory.
Provided by By Inspired Taste
Categories Entree
Time 3h5m
Yield 6
Number Of Ingredients 12
Steps:
- Heat oven to 325°F. Place turkey breast, skin side up, in shallow roasting pan.
- In small bowl, mix garlic, rosemary, mustard, salt, pepper, 2 tablespoons of the orange juice and the oil.
- Loosen turkey skin, using fingers or spoon; rub garlic mixture under and over turkey skin. Insert ovenproof meat thermometer so tip is in thickest part of breast and does not touch bone.
- Pour wine, lemon juice, broth and remaining 1/4 cup orange juice into roasting pan.
- Roast uncovered 2 hours to 2 hours 30 minutes or until thermometer reads at least 165°F. Place turkey on warm platter; cover with foil. Let stand 15 minutes before carving. Spoon pan juices over turkey; garnish with orange slices.
Nutrition Facts : ServingSize 1 Serving
Tips:
- To ensure the turkey breast is cooked evenly, use a meat thermometer to check the internal temperature. The turkey is done when it reaches 165°F (74°C) in the thickest part of the breast.
- If you don't have a meat thermometer, you can check the turkey is cooked by piercing it with a fork. If the juices run clear, the turkey is done.
- Let the turkey breast rest for 10 minutes before slicing and serving. This will help the juices redistribute throughout the meat, resulting in a more tender and flavorful turkey.
- Serve the turkey breast with your favorite sides, such as mashed potatoes, roasted vegetables, or a salad.
Conclusion:
This grilled teriyaki orange turkey breast is a delicious and healthy main course that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. Whether you like your turkey sweet, savory, or spicy, this recipe has you covered. So next time you are looking for a new and exciting way to cook turkey, give this recipe a try.
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