Citrus Marinated Turkey Breast with Cilantro Dipping Sauce

courtesy of BHG

INGREDIENTS

• 2 3 pounds fresh or frozen bone-in turkey breast halves
• 2 cups lightly packed fresh cilantro leaves (about 1-1/4 oz.)
• 1 1/3 cups orange juice
• 1/2 cup lemon juice
• 1 2 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
• Nonstick cooking spray

DIRECTIONS

1. Thaw turkey, if frozen. Using tip of a sharp knife, prick turkey breast in several spots. Place turkey breast halves, skin side down, in very large self-sealing plastic bag set in a baking dish. Set aside.
2. For Cilantro Dipping Sauce, in a food processor bowl or blender container combine cilantro, orange juice, lemon juice, garlic, jalapeno, salt, cumin, and black pepper. Cover and process until almost smooth. With processor or blender running, slowly add oil in thin stream. Pour 2 cups sauce into covered container; refrigerate until serving. Pour remaining cilantro sauce over turkey breast halves; marinate in refrigerator at least 8 hours or up to 24 hours, turning occasionally. Preheat oven to 400 degrees F. Coat shallow roasting pan and roasting rack with cooking spray.
3. Remove turkey from marinade; discard marinade. Place turkey, bone side down, on rack in prepared roasting pan. Insert an oven-going meat thermometer into thickest part of turkey breast halves, without touching bone. Roast, uncovered, 20 minutes. Reduce oven temperature to 350 degrees F. Roast turkey 1 to 1-1/2 hours longer or until thermometer registers 170 degrees F, juices run clear, and turkey is no longer pink. Cover with foil to prevent over-browning. Let stand, covered, 10 minutes before slicing. Stir sauce; pass with turkey. Makes 10 to 12 servings.