Recipe - Barbecued Indian Spice Turkey

1 Turkey breast, boned and
halved, partially frozen
1 cup Plain nonfat yogurt
1 tablespoon Minced seeded jalapeno chili
1 teaspoon Ground cumin
One fourth teaspoon Cayenne pepper
2 ds Nutmeg
1 ds Garlic powder

Trim halved turkey breast slices of all fat and skin. Butterfly meat by
using a sharp knife, starting in center of one long side and cutting in
half to within 1/2" of second long side; open meat like a book (using
partially frozen turkey makes this process easier). Set meat flat on a
platter.

Mix together yogurt, chili, cumin, pepper, nutmeg, and garlic powder in a
small bowl. Rub mixture over turkey, cover, and chill overnight (or at
least 2 hours).

Prepare barbecue. Grill meat 4 inches from heat source until cooked
through, about 46 minutes per side. Let stand for 5 minutes, then cut
diagonally into slices. Serve with a rice salad. Makes about 6 servings.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini