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Barbecue With a Special Flair : Cajun Spice Blend Takes Turkey Beyond the Ordinary

August 20, 1987

Cajun Turkey Cutlets offer an adventurous change from ordinary barbecue fare. While the coals are heating, rub the cutlets with thyme and garlic, then brush with a mixture of teriyaki baste and glaze, spicy mustard and horseradish.

Once on the grill, the cutlets are basted with more of the thick and zesty sauce for added flavor and to keep them moist and tender. Those who prefer cooking indoors will find the cutlets equally flavorful when broiled.

CAJUN TURKEY CUTLETS

1/3 cup bottled teriyaki baste and glaze

2 tablespoons prepared spicy brown mustard

1 tablespoon prepared horseradish

1 teaspoon dried thyme, crumbled

3/4 teaspoon garlic powder

4 turkey breast cutlets

Blend teriyaki baste and glaze, mustard and horseradish. Set aside.

Combine thyme and garlic powder. Rub herb mixture thoroughly onto both sides of cutlets, then lightly brush cutlets with teriyaki mixture. Let stand 30 minutes.

To grill, place cutlets on grill 5 to 7 inches from hot coals. Brush thoroughly with teriyaki mixture. Cook 5 minutes, then turn and brush with remaining teriyaki mixture. Cook 5 minutes longer or until turkey is tender.

To broil, place cutlets on rack of broiler pan. Brush thoroughly with teriyaki mixture. Broil 4 to 5 inches from heat 7 to 8 minutes. Turn and brush with remaining teriyaki mixture. Cook 7 to 8 minutes longer or until turkey is tender. Makes 4 servings.

Note: 2 1/2- to 3-pound turkey half breast, skinned, boned and cut lengthwise into 4 to 5 equal cutlets may be substituted for turkey breast cutlets.

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