Title: Barbecued indian spice turkey
 Categories: Indian, Poultry
      Yield: 6 Servings
 
      1    Turkey breast, boned and
           -halved, partially frozen
      1 c  Plain nonfat yogurt
      1 tb Minced seeded jalapeno chili
      1 ts Ground cumin
    1/4 ts Cayenne pepper
      2 ds Nutmeg
      1 ds Garlic powder
 
  Trim halved turkey breast slices of all fat and skin. Butterfly meat
  by using a sharp knife, starting in center of one long side and
  cutting in half to within 1/2" of second long side; open meat like a
  book (using partially frozen turkey makes this process easier). Set
  meat flat on a platter.
  
  Mix together yogurt, chili, cumin, pepper, nutmeg, and garlic powder
  in a small bowl.  Rub mixture over turkey, cover, and chill overnight
  (or at least 2 hours).
  
  Prepare barbecue.  Grill meat 4 inches from heat source until cooked
  through, about 4-6 minutes per side. Let stand for 5 minutes, then cut
  diagonally into slices. Serve with a rice salad. Makes about 6
  servings.