3Tbspsnipped fresh cilantro… eww… not for me. I go with parsleykids.
4clovesof garlicminced
1/4tspground cumin
1/4tspblack pepper
1turkey breast tenderloinabout 1 pound, split in half horizontally; or 4 skinless, turkey breasts, skin removed
1/4tsp.of sea salt
Salad Fixings
2Tbspof mayo
1Tbspof cider vinegar
1/3cupof buttermilk
2Tbsp.of fresh basil all snipped up.
Some tomatoesthinly sliced
1cupof thinly sliced cucumber
Instructions
In a wee little saucepan combine ketchup, orange juice, 2 tablespoons of the cilantro parsley, 2 cloves of the garlic, cumin, and black pepper. Bring to boiling over medium heat, stirring constantly. Reduce heat. Simmer, uncovered, for 5 minutes. Transfer 1/3 cup of the sauce to a small bowl and keep remaining sauce warm.
Either grill or broil in the oven your turkey pieces. Cook for about 12 minutes per side (depending on thickness). With about 2 minutes left on the last side, brush on that 1/3 cup of BBQ sauce.
Slice turkey and serve with remaining sauce. Garnish with remaining 1 tablespoon cilantro parsley.
You are gonna put it on a plate with this (that you made earlier while the turkey was cooking – always read ahead!):
Make a paste of the remaining garlic cloves by smushing them with the side of your knife.
In a bowl, whisk the garlic with the mayo until smooooth.
Whisk in the buttermilk.
Stir in the basil.
Pour the dressing over some tomatoes and cucumbers, arranged nicely on plates.