Asian Turkey with Red Onion Salsa

Serve turkey marinated in red onion salsa and baked to perfection – the ideal dinner if you love Asian cuisine. MORE+ LESS-

By Betty Crocker Kitchens

October 6, 2010

tablespoon grated lemon peel

1/4

cup lemon juice

tablespoons red wine vinegar

tablespoons reduced-sodium soy sauce

tablespoon olive or vegetable oil

clove garlic, finely chopped

1 1/2

lb turkey breast tenderloins

Red Onion Salsa

medium red onions, finely chopped (1 1/2 cups)

medium tomato, finely chopped (3/4 cup)

cloves garlic, finely chopped

medium green onions, chopped (1/4 cup)

1/4

cup lemon juice

tablespoons chopped fresh cilantro

tablespoons balsamic vinegar

tablespoon olive or vegetable oil

teaspoon reduced-sodium soy sauce

1/4

teaspoon ground red pepper (cayenne)

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1

In shallow glass or plastic dish or resealable plastic food-storage bag, mix lemon peel, lemon juice, vinegar, soy sauce, oil and garlic. Add turkey; turn to coat with marinade. Cover dish or seal bag. Refrigerate at least 2 hours but no longer than 4 hours, turning once.
2

Meanwhile, in glass or plastic bowl, mix Red Onion Salsa ingredients. Cover; refrigerate at least 2 hours.
3

Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Remove turkey from marinade; discard marinade. Place turkey in baking dish.
4

Bake uncovered about 35 minutes, brushing with drippings after 10 minutes, or until juice of turkey is clear when center of thickest part is cut (170°F). Serve with salsa.