• 1/4 cup olive oil 
  • 1/4 cup balsamic vinegar 
  • 1/4 cup low-sodium soy sauce or 1 Tbsp Worcestershire sauce (gluten free if needed) 
  • 2 scallions chopped 
  • 1 Tbsp grated fresh ginger 
  • 1 Tbsp brown sugar 
  • 2 1/2 lbs turkey breast, butterflied 
  • 1/4 tsp salt 
  • Black pepper to taste 

In a large cup, combine olive oil, balsamic vinegar, soy sauce, scallions, ginger and brown sugar. In a large, shallow baking dish, arrange turkey breast and pour marinade over turkey to cover. Turn turkey to coat boat sides. Cover and marinate in refrigerator for at least 3 hours or overnight.

Preheat grill to medium-high heat. Remove turkey from marinade. Season turkey with salt and black pepper. Grill the turkey 8 minutes on each side, or until a meat thermometer inserted in the thickest part of the turkey breast registers 165°. Let the turkey rest for 5 minutes before slicing.

 

Serving Size: 5 oz turkey
Per Serving:

Calories: 238
Fat: 9g
Saturated Fat: 1g
Cholesterol: 70mg
Sodium: 340mg
Carbohydrates: 3g
Fiber: 0g
Protein: 34g
 

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