Recipes and Cooking Citrus Marinated Turkey Breast with Cilantro Dipping Sauce 4.6 (5) Add your rating & review Opt for two turkey breasts instead of one large bird and you can have delicious roast turkey on the table in less than 90 minutes (not counting time to allow the amazing citrus-herb marinade to infuse the meat). By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Marinate Time: 8 hrs Roast Time: 1 hrs 20 mins Stand Time: 10 mins Total Time: 10 hrs Servings: 10 Jump to Nutrition Facts Ingredients 2 3-3.5 pound fresh or frozen bone-in turkey breast halves 2 cup lightly packed fresh cilantro leaves (about 1-1/4 oz.) 1 ⅓ cup orange juice ½ cup lemon juice 12 cloves garlic, halved 1 fresh jalapeño chile pepper, seeded and cut up 2 teaspoon salt 2 teaspoon ground cumin ½ teaspoon freshly ground black pepper 1 ½ cup olive oil Nonstick cooking spray Directions 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. For Cilantro Dipping Sauce, in a food processor bowl or blender container combine cilantro, orange juice, lemon juice, garlic, jalapeño, 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. 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. Tips Because hot chile peppers, such as jalapeños, contain volatile oils that can burn your skin and eyes, avoid direct contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands well with soap and water. Rate it Print Nutrition Facts (per serving) 578 Calories 35g Fat 6g Carbs 58g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 10 Calories 578 % Daily Value * Total Fat 35g 45% Saturated Fat 5g 25% Cholesterol 167mg 56% Sodium 504mg 22% Total Carbohydrate 6g 2% Total Sugars 3g Protein 58g Vitamin C 27.8mg 139% Calcium 60.6mg 5% Iron 3.2mg 18% Potassium 679mg 14% Folate, total 32.3mcg Vitamin B-12 0.7mcg Vitamin B-6 1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.