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INDIAN-SPICED ROAST TURKEY 
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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