Ingredients
7lbturkey breast,(1 whole), boneless
kosher salt and freshly ground pepper,to taste
1¼cupsmango chutney
3cupscilantro leaves,with tender stems
2cupsmint leaves
¾cupwater
½cupextra virgin olive oil
Preparation
Light a grill or heat a grill pan. Set the turkey skin side down on a work surface.
With the knife parallel to the work surface, cut through the breast, leaving 1-inch of meat attached at one side, then open it up like a book; the goal is to have meat that is of even thickness. Season with salt and pepper.
Grill the turkey over moderate heat for about 25 minutes, turning once, until the skin is crisp and the meat is just cooked through.
Meanwhile, microwave 1 cup of the mango chutney for about 1 minute until it melts slightly; scrape into a food processor and puree until smooth. Transfer the pureed chutney to a bowl.
In the same food processor, puree the remaining chutney with the cilantro, mint, water, and oil until smooth; season with salt and pepper.
Once the turkey is just cooked through, brush it with the plain pureed chutney and grill for about 2 minutes per side, turning once until the chutney forms a sticky glaze.
Transfer the turkey to a cutting board, cover with foil, and let rest for 10 minutes.
Carve the turkey and serve with the cilantro-mint sauce and chutney. Enjoy!
