Barbecued Indian Spice Turkey
Submitted by realtor
Butterflied turkey breast rubbed with a spiced yogurt marinade of cumin, cayenne, jalapeno, and nutmeg, then grilled until juicy. An Indian-inspired BBQ that’s lean, flavorful, and ready in 30 minutes.
YIELD
6 servingsPREP
20 minCOOK
10 minREADY
30 minThis grilled turkey takes its cues from Indian tandoori cooking, where yogurt marinades do the heavy lifting to tenderize and flavor meat.
A mixture of low-fat yogurt, cumin, cayenne, minced jalapeno, nutmeg, and garlic powder gets rubbed all over butterflied turkey breast, then everything chills overnight while the yogurt works its magic.
On the grill, the yogurt marinade chars into a spiced crust with those signature tandoori-style blackened spots, while the turkey stays remarkably moist underneath.
Slice it on the diagonal and serve alongside a cool rice salad for a meal that’s light, lean, and packed with warming spice.
Chef Tips
- Partially freeze the turkey breast before butterflying. It’s much easier to get clean, even cuts when the meat is firm.
- Overnight marinating is ideal, but even 2 hours will give you solid flavor. The yogurt’s acidity tenderizes the turkey as it sits.
- Don’t move the turkey around on the grill. Let it sit and develop a char before flipping. About 4 to 6 minutes per side is all you need.
- Pair with raita, naan, or a cucumber salad to lean into the Indian flavor profile.
Ingredients
Directions
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 ½ 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 to 6 minutes per side. Let stand for 5 minutes, then cut diagonally into slices. Serve with a rice salad.
Comments
