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Leek and Balsamic Marinated Turkey recipe

Leek and Balsamic Marinated Turkey.

Turkey tenderloins, marinated in an orange-balsamicmarinade, are grilled and topped with sliced leeks and freshcilantro.

Recipe: Leek and BalsamicMarinated Turkey

1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup orange juice
1 teaspoon balsamic vinegar
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
1 tablespoon olive oil
1 tablespoon teriyaki sauceTurkey:1 package (about 1 pound) HoneysuckleWhite® Turkey Breast Tenderloins
Fresh cilantro (optional)
2 leeks, trimmed and sliced
2 cups long grain white rice, cooked according to package directions

  • In a medium bowl, combine marinade ingredients;mix well. Set aside 1/4 cup for basting.
  • In a large container, pour marinade overturkey. Refrigerate for at least 20 minutes.
  • Preheat charcoal or gas grill.
  • Grill tenderloins about 15 minutes, turningfrequently until no longer pink and internal temperature reaches170°F (80°C). Baste frequently.
  • During last five minutes of grilling topturkey with leek.
  • Garnish with fresh cilantro and serveon a bed of couscous or rice.

    Makes 4 servings.

    Recipe and photograph provided courtesyof Honeysuckle White, a division of Cargill, Incorporated. Usedwith permission.

    Turkey Marinade Injection Recipe – By Chef Tony Matassa

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