| Mango Marinade |
| 4 Teaspoons tamarind concentrate |
| 1 jalapeno, rough chop |
| 2-Inches fresh ginger, peeled and rough chop |
| 1 Medium ripe mango, peeled and rough chop |
| 1 Cup fresh cilantro |
| 2 Tablespoons roasted cumin powder |
| 1/2 Teaspoon coriander powder |
| 1/2 Teaspoon cardamom |
| 1/2 Teaspoon black peppercorns, crushed |
| 1/2 Teaspoon cinnamon |
| 2 Tablespoons freshly squeezed lime juice |
| To taste kosher salt |
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- Blend all ingredients in a blender/food processor to a smooth paste.
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| Basmati Rice Stuffing |
| 1/2 Cup basmati rice |
| 1/2 Cup yellow lentils |
| 1 Teaspoon oil |
| 1 Medium yellow onion, fine dice |
| 2 Medium tomatoes, fine dice |
| 1/2 Cup coconut flakes |
| 1/2 Cup dried cranberries |
| 1 Cup fresh mint, chopped |
| To taste kosher salt |
| 1/4 Cup melted unsalted butter |
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- Cook rice and lentils until soft. Drain and reserve the lentil broth.
- Heat oil; add yellow onion and caramelize.
- Add tomatoes, coconut flakes, cranberries, mint, rice, lentils and salt.
- Mix stuffing with lentil broth and butter.
- Cover and hold for service.
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| Assembly |
| 4 Pounds BONELESS TURKEY BREAST, skin removed |
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- Slice turkey breast into 4-ounce portions. Butterfly each portion. Cover each with plastic wrap and using a mallet, flatten each piece to an even thickness in a rectangular shape.
- Spread 1/3 cup stuffing over the flattened turkey breast. Roll up tightly, encasing the stuffing on both ends. Tie roulade with oven-proof kitchen twine.
- Cover turkey roulade with some of the marinade and reserve the remaining marinade. Marinate in the refrigerator for 8 to 12 hours.
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| Grill and Oven-Finish |
- Preheat grill and grill turkey breast until golden.
- Transfer to an oven proof dish, spoon a bit of the reserved marinade on top.
- Place in a preheated 400 degree F oven for about 10-15 minutes or until internal temperature reaches 165 degrees F.
- Remove twine. Slice each piece into three slices.
- Serve with fresh Mango Chutney.
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