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- 7 ounces unsalted butter
- 3 cups fresh lemon juice
- 3 cups fresh lime juice
- 1/4 cup sugar
- 3 cups turkey stock
- 1/4 cup cornstarch
- To taste, salt and white pepper
- Fifty 6-ounce turkey breast cutlets, gently flattened to an even thickness
- 7 limes
- 3 fresh pineapples, cubed
- 6 kiwi, peeled, halved and sliced
- 12 oranges, cut into segments
Preheat the convection oven to 350 degrees F. Heat the butter in a saucepan. Blend in the lemon and lime juices and sugar; bring to a boil.
Mix the turkey stock with the cornstarch. Add to the sauce and thicken to make a glaze. Season to taste.
Brush the glaze on the turkey cutlets. Bake for 5 minutes. Remove, apply more glaze and bake an additional 3 minutes or until cooked through.
Slice the limes into 8 slices each. Hold for garnish.
Gently mix the pineapple, kiwi and oranges in a bowl. Cover; hold for service in the refrigerator.
Serve 2 ounces of citrus salsa with the turkey and garnish with 2 slices of lime.
Recipe reprinted by permission of National Turkey Federation. All rights reserved.
nutrition information per serving
260 calories; 5g total fat; 120mg cholesterol; 250mg sodium; 15g carbohydrates; 2g fiber; 41g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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