Serves: 4
Total Calories: 360
Combine the chutney, mango juice, salt, and cayenne in a blender or food processor and puree until smooth. Remove the skin from the turkey breast and place the breast and its skin in a large zippered plastic bag. Pour the mango mixture into the bag, seal it, and massage so that all of the turkey is submerged in liquid. Refrigerate for at least 2 hours, but no longer than 6 hours.
Heat the oven to 350°F. Remove the turkey from the marinade and place it bone-side down on a rack set in a roasting pan. Drape the skin over the top of the breast meat and discard the remaining marinade. Roast until a thermometer inserted into the thickest part registers 160°F, about 2 hours. Let rest for 10 minutes remove the skin before carving.
From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
This Mango-Marinated Turkey Breast recipe is from the Homemade in a Hurry Cookbook. Download this Cookbook today.
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