MARINATED TURKEY BREASTS RECIPES

Steps:

• Place turkey breast in a large, zip-top bag. In a medium bowl, whisk together buttermilk, 1 tablespoon salt, 1 teaspoon pepper, 1 teaspoon poultry seasoning, and garlic. Pour buttermilk mixture into bag with turkey breast and seal tightly. Place in a baking dish to catch any drips and place in the refrigerator for 8-12 hours.
• Preheat oven to 350 degrees. Remove turkey breast from buttermilk and pat dry with paper towels. Discard buttermilk. Place the turkey breast in a roasting pan, or on a baking sheet fitted with a wire rack.
• In a small bowl, stir together oil, 1/4 teaspoon salt, 1/4 teaspoon pepper, 1/4 teaspoon poultry seasoning and 1/4 teaspoon paprika. Spread the oil and seasoning mixture over the turkey.
• Cook in the preheated oven until a meat thermometer inserted in the thickest portion reads 165 degrees (approximately 1 hour 30 minutes). Let stand for 15-20 minutes before slicing and serving.

Steps:

• In a large bowl, stir together the brown sugar, rice vinegar, soy sauce, fish sauce, 2 tablespoons olive oil, salt, garlic powder, ground cayenne and black pepper. Transfer 1 tablespoon of this marinade mixture to a separate medium bowl and add the diced pineapple, red onion and cilantro. This is your salsa; toss until well mixed and set aside.
• Add the grated pineapple and its juices to the marinade mixture in the large bowl, then add the chicken and toss to coat. Set aside to marinate at room temperature for 15 minutes (and no longer).
• Once the chicken is done marinating, heat a large nonstick skillet over medium-high and add enough olive oil to lightly coat the bottom of the pan. Add the chicken pieces, leaving any marinade behind, in a single layer so that they don’t touch and let cook until the bottoms are browned, 2 to 3 minutes. Continue cooking, stirring occasionally, until browned on all sides and no longer pink on the inside, 4 to 5 minutes more.
• Serve the chicken over rice and top with the reserved pineapple salsa.