INDIAN-SPICED ROAST TURKEY
Printed from COOKS.COM
1 JENNIE-O TURKEY STORE® Classic Young Turkey Breast 1 to 1 1/2 lbs.
2 cups plain low-fat yogurt
2 tablespoons grated fresh ginger root
3 cloves garlic, minced
1 1/2 teaspoons ground cinnamon
1 teaspoon each ground cumin, coriander, allspice and salt
1/4 teaspoon Cayenne pepper
Hot cooked rice or couscous (optional)
Chutney, cooked peas and chopped cucumbers (optional)
Place turkey roast in a recloseable plastic bag or non-porous container
with cover. In a medium bowl, combine yogurt, ginger root, garlic,
cinnamon, cumin, coriander, allspice, salt and cayenne pepper; mix well.
Pour yogurt mixture into bag or container with turkey. Seal bag and toss
to coat turkey with marinade or turn turkey in mixture to coat well and
cover.
Refrigerate at least 6 hours or overnight, turning turkey or spooning
mixture over turkey occasionally.
To bake: Heat oven to 325°. Remove turkey from marinade; reserve
marinade. In a small roasting pan, place turkey roast, pop-up timer on
top. Bake, uncovered, until timer pops, 35 to 50 minutes. Brush roast
frequently with marinade. Discard marinade.
To grill: Place roast 6 inches from medium coals, 15 to 25 minutes per
side or until timer pops, brushing occasionally with marinade.
Serve sliced with rice, chutney, peas and cucumbers, if desired.
Serves 4.
Copyright 2006 - Jennie-O Turkey Store - All Rights Reserved
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