Directions

1. In a spice mill, grind the annatto seeds (or paprika mixture), coriander seeds and clove to a fine powder; add to a small bowl and mix with the orange juice, cumin, oregano, salt, pepper, garlic and lime juice.
2. Pour the mixture over the turkey breasts, cover and refrigerate overnight or up to 24 hours.
3. Preheat a barbeque up to 250°
4. Remove the breasts from the marinade and place them on the barbeque, bone down. Cook for approximately 1 hour, or until an instant-read meat thermometer inserted into the thickest part of the turkey breasts registers 165° Remove the turkey from the barbeque and set aside.
5. Meanwhile, finely chop the cilantro leaves and mix with Greek yogurt, lime zest and lime juice.
6. Slice the turkey breast thinly and serve on tortillas topped with the yogurt sauce.