© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1/3 c brown sugar
3 tbsp paprika, toasted
3 tbsp chili powder, toasted
3 tbsp orange zest
2 tbsp Kosher salt
1 tbsp dried oregano
1 tbsp ground cumin, toasted
For Mango Salsa:
3 c mango, peeled, pitted, diced
2 c scallions, chopped
1 c red bell pepper, seeded and diced
1/2 c orange juice
1/2 c cilantro, minced
1/4 c lime juice and rind
1/2 tsp red pepper flakes
24 4-oz TURKEY CUTLETS, thawed
Mix sugar, spices, orange zest, dried herbs and salt. Cover and reserve: keep dry.
For Mango Salsa: Combine mango, scallion, red bell pepper, orange juice, cilantro, lime juice and rind and pepper flakes; mix well. Cover and refrigerate at least 1 hour before serving. Serve as accompaniment to grilled turkey.
Rub spice mixture onto all surfaces of cutlets, cover with plastic wrap and let marinate, refrigerated, at least 2 hours before cooking.
Preheat grill. Grill turkey cutlets 3 minutes on the first side, flip and grill 1-1/2 to 2 minutes on other side or until cooked through to an internal temperature of 170 degrees F.
Serve each cutlet with 1/4 cup Mango Salsa and a green salad.
Total Calories 160
Calories from Fat 10
Total Fat 1 g
% Daily Total Fat 2
Saturated Fat 0 g
% Daily Saturated Fat 0
Cholesterol 75 g
% Daily Cholesterol 25
Sodium 540 mg
% Daily Sodium 23
Total Carbohydrates 10 g
% Daily Total Carbohydrates 3
Dietary Fiber 2 g
% Daily Dietary Fiber 8
Sugars 7 g
Protein 28 g
% Daily Protein 20
% Daily Vitamin C 40
% Daily Calcium 4
% Daily Iron 10