Combine sherry with next 5 ingredients. Add to turkey in a plastic, ceramic or glass bowl. Cover and refrigerate for 2 to 4 hours.
Prepare chutney. Combine all ingredients and simmer for 1 hour or until fruit is soft. Remove turkey from marinade and discard marinade. Breasts can be baked or grilled, but do not cook beyond 150 degrees. Allow the cooked breasts to rest for 5 minutes before slicing. To serve, mound some rice on each plate. Slice turkey and arrange slices over rice. Spoon chutney onto turkey.
Cooking Tip: When slicing wild turkey breasts, do so across the “grain” of the meat to make it easier to eat. Slice into thin, not thick pieces.