Turkey Breast Peruvian
- Number of Servings: 12
Ingredients
2 Tbsp red wine vinegar1 Tbsp olive oil2 Tbsp minced garlic2 tsp paprika1 tsp dried oregano, crushed1/4 tsp cumin1/8 tsp black pepper1/8 tsp seasoned salt3 lb turkey breast
To prepare the marinade, in a gallon size ziploc bag, comine the vinegar, oil, garlic, paprika, oregano, cumin, pepper and salt; add the turkey. Seal the bag, squeezing out the air; turn to coat the turkey. Refrigerate, turking the bag occasionally, at least 3 hours or overnight.
Preheat oven to 450 degrees; line a roasting pan with foil. Place the turkey in roasting pan and drizzle wiht remaining marinade. Roast, skin side up for 15 minutes. Reduce the oven temperature to 325 degrees, continue roasting, basting occasionally with pan juices, until cook through and the juices run clear when the turkey is pireced with a fork, and a thermometer inserted into the center of the breast reads 170 degrees, about 1 hour. Let stand 10 minutes before carving.
Number of Servings: 12
Recipe submitted by SparkPeople user SLJGEMINI75.
Preheat oven to 450 degrees; line a roasting pan with foil. Place the turkey in roasting pan and drizzle wiht remaining marinade. Roast, skin side up for 15 minutes. Reduce the oven temperature to 325 degrees, continue roasting, basting occasionally with pan juices, until cook through and the juices run clear when the turkey is pireced with a fork, and a thermometer inserted into the center of the breast reads 170 degrees, about 1 hour. Let stand 10 minutes before carving.
Number of Servings: 12
Recipe submitted by SparkPeople user SLJGEMINI75.
Nutritional Info Amount Per Serving
- Calories: 132.1
- Total Fat: 3.1 g
- Cholesterol: 48.8 mg
- Sodium: 1,175.9 mg
- Total Carbs: 5.5 g
- Dietary Fiber: 0.8 g
- Protein: 19.5 g
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