This is a great recipe for a crowd, giving a moist, tasty (not hot, just well spiced) boneless turkey breast that slices easily. It's often our "second" turkey at Thanksgiving, which I do on the grill while the big bird takes up the oven. Remember to marinate the full 24 hours! The marinade also works for boneless chicken breasts, which only need 6-7 hours marinating.
TANDOORI TURKEY BREAST
boneless turkey breast, 3 lbs.
1 ¼ ts/ cayenne pepper
½ tsp salt
3 Tbs freshly squeezed lime juice
¾ cup low-fat yogurt
4 garlic cloves
2 scallions, green part only, chopped
1 2-inch piece fresh ginger, peeled and chopped
1 ¼ tsp cumin seeds
1 Tbs coriander seeds
½ tsp mustard seeds
½ tsp hot red-pepper flakes
2 Tbs peanut oil
fresh cilantro or parsley for garnish
1. At least 24 hrs before serving, lay turkey on a cutting board and cut 4 or 5 gashes on each side
2. 2. Combine cayenne, salt, pepper and lime juice and rub mixture over turkey, especially into gashes. Place in a shallow dish and let stand 20 minutes
3. Meanwhile, in a blender or food processor, combine yogurt, garlic, scallions, ginger, cumin, coriander, mustard seeds and hot pepper flakes. Puree until smooth. Spread all over turkey on both sides, especially into gashes. Cover tightly with plastic wrap and refrigerate for 24 hrs, turning once or twice.
4. Next day, preheat over to 400 degrees. Place a rack in a baking dish and lay turkey on top. Scrape marinade from dish and spread over turkey. Drizzle peanut oil over that. Bake for 45 to 55 minutes until meat is tender and cooked through (internal temperature should reach 160 degrees.) (I sometimes cook the turkey on the grill instead; or take the turkey from the oven when its still 20 degrees below this, and finish it on the grill.)
5. Remove turkey from oven and transfer to platter. Spoon drippings from baking pan over and sprinkle with chopped cilantro or parsley. Cut into thin slices and serve.