Grilled Jamaican Turkey

 

1

tablespoon chopped fresh thyme leaves or 1 teaspoon dried thyme leaves

1

teaspoon ground allspice

1/4

teaspoon ground cinnamon

1/4

teaspoon ground nutmeg

1/4

teaspoon black pepper

1/8

teaspoon ground red pepper (cayenne)

1

pound turkey breast tenderloins

1

small onion, sliced

1

medium green bell pepper, sliced

1/4

cup mango chutney

• 1 Heat coals or gas grill for direct heat. Spray 9-inch length of aluminum foil with cooking spray. Mix thyme, allspice, cinnamon, nutmeg, black pepper and red pepper; rub on both sides of turkey. Place turkey on foil; top with onion and bell pepper. Cover with another 9-inch length of foil; fold edges together to seal packet.
• 2 Grill packet 4 inches from medium heat 20 minutes. Open packet. Remove turkey; keep vegetable mixture warm. Grill turkey 4 to 5 minutes longer or until outside is brown and juices are no longer pink when center is cut. Cut tenderloin in half. Reserve half the turkey for Turkey-Brown Rice Pilaf. Turkey-Brown Rice Pilaf Thinly slice remaining turkey. Top with vegetable mixture and chutney.