2 turkey tenderloins -- butterflied 1/4 cup flour 1 tablespoon cornmeal 2 teaspoons ground cumin 1/8 teaspoon cayenne pepper 1 teaspoon salt 1 tablespoon olive oil On large plate, combine flour, cornmeal, cumin, salt and cayenne pepper. Dip butterflied tenderloins into mixture, coating both sides well. In large non-stick skillet over medium-high heat, saut
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Turkey Tenderloin Tandoori
We grill in all kinds of weather. Today the storms held off. Turkey tenderloins, cranberries and cucumbers come together in the perfect summer meal. You can put all this together in about 45 minutes.
Cucumber Yogurt Salad ½ cup plain yogurt 2 tablespoons honey 1 teaspoon dried mint pinch kosher salt 1 large English cucumber, semi-peeled, seeded and diced Combine all in gredients and refrigerate for several hours before serving.
Turkey Tenderloin Tandoori Tandoori Marinade ½ cup sour cream ½ cup plain yogurt 2 tablespoons brown sugar 2 teaspoons each: cumin, garam masala, ground ginger, paprika, and tumeric 1 teaspoon kosher salt ½ teaspoon cayenne pepper 5-6 cloves garlic 2 tablespoons lemon juice Marinate the tenderloins in the marinade in the fridge for at least an hour before grilling on a moderately hot grill.
Cranberry Chutney 1½ cups cranberries ⅓ cup dried apricots ⅓ cup golden raisins ¾ cup brown sugar ½ teaspoon cayenne pepper ¼ teaspoon ground cardamom pinch of finely ground kosher salt 4 tablespoons cranberry juice Combine all ingredients in a small saucepan and simmer for 15 minutes or until the cranberries have popped and the sauce thickens.
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The marinade for this roast turkey breast was adapted from our jerk chicken wing recipe, if you’re looking for a familiarly flavored, but much more thrilling turkey recipe, I really hope you give this a try. Enjoy!
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