Cumin/Mango-Rubbed Grilled Turkey Breast

Cumin/Mango-Rubbed Grilled Turkey Breast

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Credit: Maneet Chauhan
The National Culinary Review, November 2008


4 t. tamarind concentrate
1 jalepeño, rough chop
2-inch fresh ginger, peeled, rough chop
1 medium ripe mango, peeled, rough chop
1 cup fresh cilantro
2 T. roasted cumin powder
1/2 t. coriander powder
1/2 t. cardamom
1/2 t black peppercorns, crushed
1/2 t cinnamon
2 T. freshly squeezed lime juice
Kosher salt, to taste
1/2 cup basmati rice
1/2 cup yellow lentils
1 t. oil 1 medium onion, fine dice
2 medium tomatoes, fine dice
1/2 cup coconut flakes
1/2 cup dried cranberries
1 cup fresh mint, chopped
Kosher salt, to taste
1/4 cup melted butter
4 lbs. boneless turkey breast, skin removed


1) For mango marinade: Blend tamarind, jalepeño, ginger, mango, cilantro, cumin powder, coriander powder, cardamom, black peppercorns, cinnamon, lime juice and salt in blender/food processor to a smooth paste.

2) For basmati rice stuffing: Cook rice and lentils until soft. Drain; reserve lentil broth. Heat oil. Add onion; caramelize. Add tomatoes, coconut, cranberries, mint, rice, lentils and salt. Mix stuffing with lentil broth and butter.

3) Slice turkey breast into 4-oz. portions; butterfly. Cover each portion with plastic wrap. With a mallet, flatten each piece to an even thickness in rectangular shape. Spread 1/3 cup stuffing over flattened turkey breast. Roll up tightly, encasing stuffing on both ends. Tie with twine. Cover with some of the marinade; reserve remaining marinade. Marinate in refrigerator 8 to 12 hours.

4) Preheat grill. Grill turkey breast until golden. Transfer to ovenproof dish; spoon a little marinade on top. Put in 400°F oven for 10 to 15 minutes, or until internal temperature is 165°F. Remove twine. Slice each piece into three. Serve with fresh mango chutney.


15 Servings


Main Dish, Poultry, The National Culinary Review

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