Cumin and Mango Rubbed Grilled Turkey Breast



4 tsp tamarind concentrate

1 jalapeno, rough chop

2-Inches fresh ginger, peeled and rough chop

1 Medium ripe mango, peeled and rough chop

1 c fresh cilantro

2 tbsp roasted cumin powder

1/2 tsp coriander powder

1/2 tsp cardamom

1/2 tsp black peppercorns, crushed

1/2 tsp cinnamon

2 tbsp freshly squeezed lime juice

Kosher salt To taste

1/2 c basmati rice

1/2 c yellow lentils

1 tsp oil

1 Medium yellow onion, fine dice

2 Medium tomatoes, fine dice

1/2 c coconut flakes

1/2 c dried cranberries

1 c fresh mint, chopped

Kosher salt To taste

1/4 c melted unsalted butter

4 lbs BONELESS TURKEY BREAST, skin removed




Blend tamarind concentrate, jalapeno, ginger, mango, cilantro, cumin and coriander powders, cardamom, peppercorns, cinnamon, lime juice and salt in a blender/food processor to a smooth paste.


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.


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.


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.