Barbecued Indian Spice Turkey
- 1 Turkey breast, boned and
- -halved, partially frozen
- 1 c Plain nonfat yogurt
- 1 tb Minced seeded jalapeno chili
- 1 ts Ground cumin
- 1/4 ts Cayenne pepper
- 2 ds Nutmeg
- 1 ds Garlic powder
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" 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. Makes about 6 servings.
using a sharp knife, starting in center of one long side and cutting in
half to within 1/2" 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. Makes about 6 servings.
