Preparation:

Trim halved turkey breast slices of all fat and skin. Butterfly meat by using a sharp knife, starting in center of one long side and cutting in half to within 1/2-inch of second long side; open meat like a book (using partially frozen turkey makes this process easier).

Set meat flat on a platter. Mix together yogurt, chili, cumin, pepper, nutmeg, and garlic powder in a small bowl. Rub mixture over turkey, cover, and chill overnight (or at least 2 hours). Prepare barbecue. Grill meat 4 inches from heat source until cooked through, about 4-6 minutes per side.

Let stand for 5 minutes, then cut diagonally into slices. Serve with a rice salad.

Servings: 6
Source:
Submitted by: Recipe Group Member
Date:

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