Yield: 25 servings.
1 1/2 pints mesquite chips
6 lb. turkey breast or tenderloins
to taste, pepper
SALSA: 1 1/2 qt. mango, peeled, cut into 1/4"cubes
1 1/2 cups cucumber, peeled, seeded, cut into 1/4" pieces
3/4 cup fresh cilantro, chopped
1/2 cup green onion, finely chopped
1 1/2 jalapeño peppers, seeded, finely chopped
3/4 cup fresh lime juice
1 1/2 Tbsp. brown sugar
1 1/4 Tbsp. fresh ginger root, peeled and minced
to taste, pepper
For turkey: Soak mesquite chips in water for 2 hours. Preheat charcoal grill. Drain mesquite chips and add to hot coals. Sprinkle turkey with pepper and grill 8 to 10 minutes per side, or until 170°F internal temperature is reached. Allow to rest for 10 minutes. Slice turkey into 1/2" medallions and arrange on serving plate.
For salsa: Combine mango, cucumber, cilantro, green onion, jalapeÒo, lime juice, brown sugar, ginger and pepper. Cover and refrigerate for at least 1 hour. Serve salsa over tenderloins.
Photo Credit: National Turkey Federation
