Mango Turkey

MANGO TURKEY

The other night I went to the fridge and saw that I had 3 mango's and I needed to use them. When I cut into them I realized they were not very sweet so I decided to make a chutney out of them and then marinate some turkey breasts and drumsticks.

Mango Chutney

Half of a medium sized red onion diced

3 mango's

1 jalapeno

1 tsp ginger

3 - 1/8 cups of water depending on how fast your chutney reduces

1 tablespoon lime zest

2 limes for juice

1/4 Valencia dried orange peel

In a medium sauce pan saute the onions in olive oil until caramelized

Dice the mango and add ginger and jalapeno. I got rid of the seed and veins in the jalapeno but if you want it more spicy than use the entire jalapeno. I use a microplane for the ginger so it dissolves easily and there are no chunks

Once the ginger, caramelized onions, jalapenos and mango's have sauteed for 5 minutes then add the lime zest and lime juice.

Let this mixture saute and add the 1/8 cup of water allowing the mixture to reduce it if begins to stick and become to thick add more water. You want the mango's to break down.

I let this cook for 25 minutes until it is very thick. The chutney will be tart and have a hint of sweetness allow it to cool before covering the turkey with the chutney.

Before covering the turkey with the mango chutney liberally salt and pepper the turkey on both sides. Then cover with chutney let it sit for 10 minutes and then bake in a 375 degree oven. Bake for 45 minutes. 30 minutes into baking baste with the mango juices in the bottom of the pan

I tested the turkey with a thermometer and once it was done I allowed it to rest for 10 minutes before I sliced it.

I served it with whole grain couscous follow the instructions on the box. I used chicken stock instead of water and put in dried cranberries at it boiled. Once the couscous was done I folded in some toasted almonds

I also roasted some broccoli at 375 until it was tender but had a nice char to it. This is my favorite way to eat broccoli

And also a side salad of baby greens cherry tomatoes, dried cranberries, toasted almonds and goat cheese. Dinner was fantastic.

I also took the pan drippings and drained the fat off and reduced them in a pan which chicken stock to make a mango gravy.