3 garlic cloves, minced
1 tsp. cinnamon
3 tbsp. peeled, grated ginger
1/4 c. unsalted turkey or chicken broth
1 tsp. sesame oil
1 tbsp. soy sauce
1 turkey breast, boned & skinned
2 tsp. safflower oil

Blend the first 6 ingredients in a bowl or plastic bag that will hold the turkey breast. Make several 1/2 inch deep slits in the thick part of the breast to let the marinade penetrate. Put breast in bowl or bag. Cover and refrigerate 8 to 24 hours. Turn occasionally. Preheat oven to 350 degrees. Drain marinade from breast, reserve.

With breast at room temperature and using the safflower oil, saute the breast in a heavy skillet on medium or high until golden brown on each side (about 4 minutes per side). Baste with marinade. Cook for 1 hour. Roast in oven 15 to 20 minutes or until firm to touch. Baste once, let it rest 5 minutes. Place on platter ala butterfly. Serve hot or cold thinly sliced. Good served with wild rice, chicken stock and nuts combination.