Yield: 25 Ethnicity: Latin, Caribbean   Meal Type: Main Course, Entrée   Preparation Method: Grill   Product Type: Turkey Breast   Dish Type: Salsa

Turkey

1-1/2 Pints mesquite chips

6 Pounds TURKEY TENDERLOINS, skin removed

To Taste pepper

Soak mesquite chips in water for 2 hours. Preheat charcoal grill. Drain mesquite chips and add to hot coals. Sprinkle turkey tenderloins with pepper and grill 8 to 10 minutes per side (rotate to ensure all four sides are marked) or until 170 degrees F internal temperature is reached. Allow to rest for 10 minutes. Slice turkey into 1/2-inch medallions and arrange on dinner plates.

Caribbean Salsa

1-1/2 Quarts mango, peeled, cut into 1/4-inch cubes

1-1/2 Cups cucumber, peeled, seeded, cut into 1/4-inch pieces

3/4 Cup fresh cilantro, chopped

1/2 Cup green onion, finely chopped

1-1/2 Each jalapeno pepper, seeded, finely chopped

3/4 Cup freshly squeezed lime juice

1-1/2 Tablespoons brown sugar

1-1/4 Tablespoons fresh ginger root, peeled and minced

To Taste pepper

Combine mango, cucumber, cilantro, green onion, jalapeno, lime juice, brown sugar, ginger and pepper. Cover and refrigerate for at least 1 hour. Serve salsa over tenderloins.

Recipe Source: Recipe developed for the National Turkey Federation by Chef Craig Scheuerman, CCC, of Stratford University, Falls Church, VA

Nutrition Facts Calories 150   % Daily Value* Total Fat 0.5g Saturated Fat 0g Cholesterol 70mg Sodium 55mg Potassium 94mg Total Carbohydrate 9g Sugars 7g   Protein 28g   Vitamin A 30% Vitamin C 25% Calcium 2% Iron 8% *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on you calorie needs:   Calories: 2000 2500 Total Fat Less than 65g 80g Sat Fat Less than 20g 25g Cholesterol Less than 300mg 300mg Sodium Less than 2,400mg 2,400mg Total Carbohydrate   300g 375g Dietary Fiber   25g 30g Calories per gram: Fat 9 Carbohydrate 4 Protein 4

One serving contains less than one gram of dietary fiber.