1 tablespoon of chopped fresh thyme leaves or 1 teaspoon of dried thyme leaves 1 teaspoon of ground allspice 1/4 teaspoon of ground cinnamon 1/4 teaspoon of ground nutmeg 1/4 teaspoon of black pepper 1/8 teaspoon of ground red pepper (cayenne) 1 pound of turkey breast tenderloins 1 small onion, sliced 1 medium green bell pepper, sliced 1/4 cup of mango chutney
Heat coals or gas grill for direct heat. Spray 9 inch length of aluminum foil with cooking spray. Mix thyme, allspice, cinnamon, nutmeg, black pepper and red pepper; rub on both sides of turkey. Place turkey on foil; top with onion and bell pepper. Cover with another 9 inch length of foil; fold edges together to seal packet. Grill packet 4 inches from medium heat 20 minutes. Open packet. Remove turkey; keep vegetable mixture warm. Grill turkey 4 to 5 minutes longer or until outside is brown and juices are no longer pink when center is cut. Cut tenderloin in half. Reserve half the turkey for Turkey-Brown Rice Pilaf. Thinly slice remaining turkey. Top with vegetable mixture and chutney.
