Instructions: 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.

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