Marinated Turkey Breast (Quick)

Notes: Here's a quick and flavorful way to enjoy turkey, adapted from The California Cook (one of our favorites) by Diane Rossen Worthington, who developed this marinade for a full Thanksgiving turkey or turkey breast. We have amended the recipe for those who want to enjoy this traditional meat without all the time and energy required to roast an entire breast or bird.

Here's a quick and flavorful way to enjoy turkey, adapted from The California Cook (one of our favorites) by Diane Rossen Worthington, who developed this marinade for a full Thanksgiving turkey or turkey breast. We have amended the recipe for those who want to enjoy this traditional meat without all the time and energy required to roast an entire breast or bird.

You'll notice that the marinade infuses the meat with flavor, producing a more tender, juicier turkey product, and forms the basis for a rich, dark sauce or gravy.

Ingredients:

• 1 large red onion, finely chopped (about 1-1/2 cup)
• 2 tsp. dried thyme (or 2 tbsp. fresh thyme)
• 3 tbsp. balsamic vinegar
• 1-1/2 (to 1-1/3) lbs. skinless turkey breast (turkey tenderloins)
• 2 tbsp. tamari soy sauce
• 1 tbsp. olive oil (for sauteing)
• 1 tbsp. olive oil (for marinade)

Directions:

Plan to marinate the turkey for 12-24 hours. To prepare the marinade, combine the chopped onion, vinegar, soy sauce, 1 tbsp. of the olive oil, and thyme in a large non-aluminum mixing bowl. Taste and adjust seasoning before adding the turkey pieces.

Cut the turkey tenderloins in small cutlets (each about 1.5 x 3 inches). Add these to the marinade and stir to make sure they are well coated. Cover and refrigerate until ready to cook. Baste with the marinade a few times as you think of it.

When ready to cook, saute the turkey pieces (uncovered) in about a tbsp. olive oil on medium heat until golden brown on one side (about 5 minutes). Then turn over and add the remaining marinade to the skillet. Cover and continue to cook for another 5-7 minutes until the meat is tender and the marinade is thoroughly heated (and the onions cooked).

Serves 6. Each portion provides about 160 calories, 23 grams protein, 5 grams fat, and 1 gram fiber.