© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
2-1/2 c orange juice
2-1/2 c pineapple juice
1-1/3 c freshly squeezed lemon juice
2/3 c canola oil
1/4 c TURKEY BASE or chicken base
10 Garlic cloves, finely chopped
4 tsp ground coriander
2 tsp cayenne pepper
40 (4-oz) TURKEY CUTLETS
3-3/4 c crushed pineapple, drained
2 c mandarin oranges, drained and rough chop
3/4 c seeded and chopped red bell pepper
1/2 c sliced scallions
5 tsp seeded and finely chopped jalapeno pepper
3/4 c reserved Citrus Marinade
2 tbsp chopped cilantro
As needed cilantro sprigs
Combine all ingredients except turkey cutlets. Reserve 2-1/2 cups Citrus Marinade for salsa and basting.
Pour remaining marinade over turkey. Cover and marinate in refrigerator overnight.
Combine ingredients. Cover, refrigerate for about 12 hours.
Grill or broil turkey cutlets, about 4 -5 inches from the heat source, basting frequently with 1-3/4 cups reserved and remaining marinade. Cook to an internal temperature of 165 degrees F.
Serve 2 heaping tablespoons salsa with each turkey cutlet.