Serves: 8
Total Calories: 74
Mix the chipotle, vinaigrette, and garlic oil in a small bowl. Pour half into a large zipper bag and add the turkey. Seal the bag and massage the marinade into the meat. Refrigerate for 2 to 24 hours. Refrigerate the remaining sauce separately.
Heat the oven to 425°F. Remove the turkey from its marinade. Place skin side up in a baking dish and pour half of the reserved sauce over the top. Roast until an instant-read meat thermometer inserted into the thickest part of the meat reads 160°F, about 1 hour and 15 minutes. Remove from the oven, pour the remaining sauce over the top, and let rest for 10 minutes. Slice and serve.
From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
This Chipotle Raspberry Turkey Breast recipe is from the Homemade in a Hurry Cookbook. Download this Cookbook today.
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