Roasted Mango Turkey
Recipe from Family Circle

It's easy to dress up a turkey breast. Take the pieces of mango from a jar of chutney and stuff them into slits cut into the meat. Then combine the chutney liquid with teriyaki sauce and you have a delicious low-fat main dish.


Roasted Mango Turkey

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Ingredients
  • 1  jar
    (about 9 ounces) mango chutney
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  • 1 
    boneless, skinless turkey breast half (about 2 pounds)
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  • 2  tablespoons
    dark Asian sesame oil
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  • 1/3  cup
    bottled teriyaki sauce
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Directions
1.
Heat oven to 425 degrees F.
2.
Push mango chutney through a sieve with spoon or rubber spatula over a bowl; reserve liquid and solids separately.
3.
Make 3/4-inch-deep slits in top and bottom of turkey breast. Stuff slits with bits of mango solids (photo 2). Brush top of turkey breast with 1 tablespoon sesame oil. Place turkey breast, breast side up, in a large roasting pan.
4.
Roast in 425 degree F oven for 20 minutes.
5.
While turkey is roasting, in a small bowl, stir together the liquid from the chutney, the teriyaki sauce and the remaining 1 tablespoon sesame oil. Remove 1/4 cup of the mixture for basting. Reserve the remaining mixture to serve with the turkey.
6.
Reduce oven temperature to 375 degrees F. Brush turkey with 2 tablespoons of basting mixture. Roast in 375 degree F oven for 10 minutes. Brush turkey with remaining basting mixture. Bake 10 minutes more or until instant-read thermometer registers 170 degrees F. Let the turkey rest for 10 minutes. Then slice the turkey and serve with reserved teriyaki sauce. Makes 6 servings.
Nutrition information
Calories 298, Total Fat 6 g, Saturated Fat 1 g, Cholesterol 109 mg, Sodium 684 mg, Carbohydrate 19 g, Fiber 1 g, Protein 41 g. Percent Daily Values are based on a 2,000 calorie diet
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