© 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
7 lbs TURKEY BREAST STEAK, non-marinated
6 c plain low-fat yogurt
6 tbsp fresh gingerroot, peeled and grated
1 tbsp fresh garlic, minced
1-1/2 tbsp ground cinnamon
1 tbsp ground cumin
1 tbsp coriander
1 tbsp allspice
1 tbsp salt
3/4 tsp cayenne pepper
3 qt hot cooked rice pilaf with peas
1-1/2 c chutney
2 Large cucumbers, chopped
Combine yogurt, gingerroot, garlic, cinnamon, cumin, coriander, allspice, salt and cayenne pepper.
Place thawed turkey breast tenders in shallow pan; pour yogurt mixture over turkey and coat well. Cover and refrigerate at least 6 hours, turning turkey occasionally.
Remove turkey from marinade; discard marinade.
Place turkey in roasting pan and roast, uncovered, in preheated oven until turkey reaches an internal temperature of 165 degrees F.
Serve sliced with accompaniments of rice pilaf, chutney and cucumber.
Serving Size 3-Ounces
Total Calories 300
Total Fat 6 g
Saturated Fat 0 g
Cholesterol 30 g
Sodium 490 mg
Total Carbohydrates 44 g
Protein 20 g