NORTH AFRICAN SPICED TURKEY WITH AVOCADO-GRAPEFRUIT RELISH (North Africa)
We know you’re busy prepping for the big day. At this point, you’re finalizing the guest list, setting up last minute arrangements, and searching for that perfect holiday turkey. Are you tired of the same recipe year after year? How about trying a new one? We’ve got you covered! Here’s an alternate Turkey Day recipe to get your taste buds going!
The spice crust for the turkey cutlets is based on a Berber blend from Northern Africa. Berber refers to a family of languages that characterizes people predominantly in North African countries such as Morocco and Algeria.
*This recipe was first published on eatingwell.com
- 3 large seedless grapefruits
- 1 avocado, peeled, pitted, and diced
- ¼ cup thinly sliced red onion
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon chopped fresh mint
- 1 tablespoon red-wine vinegar
- 1 tablespoon honey
- ¼ cup mild chili powder
- ½ teaspoon ground cloves
- ½ teaspoon ground allspice
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 ½ pounds turkey cutlets (about ¼ inch thick)
- 2 teaspoons canola oil
- Preheat oven to 400 degrees Fahrenheit.
- Remove the skin and white pith from the grapefruit with a sharp knife and discard. Cut the grapefruit segments from the surrounding membrane, letting them drop into a bowl. Add avocados, onions, cilantro, mint, vinegar, and honey. Toss well to combine and set aside.
- Stir together chili powder, cloves, allspice, cinnamon, and salt in a shallow dish. Dredge turkey cutlets in the spice mixture, shaking off the excess.
- Heat oil in a large ovenproof skillet over medium-high heat. Add the cutlets and cook, shaking the pan, until they begin to brown on the outside, about 1 minute. Turn the cutlets over and transfer the skillet to the oven. Bake until the turkey is no longer pink in the center, 4to 6 minutes.
- Arrange the turkey cutlets on a platter or individual plates and spoon the avocado-grapefruit relish on the top.
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