Barbecued Indian Spice Turkey

  • 1 Turkey breast, boned andhalved, partially frozen
  • 1 cup Plain nonfat yogurt
  • 1 Tbsp Minced seeded jalapeños chili
  • 1 tsp Ground cumin
  • 1/4 tsp Cayenne pepper
  • 2 ds Nutmeg
  • 1 ds Garlic powder image placeholder

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
Submitted by: Recipe Group Member