1 turkey breast roast
1 tsp. ground ginger
1 tbsp. honey
1/2 c. soy sauce
1/4 c. salad oil
1 tsp. red pepper
1 tsp. onion powder
1 tsp. garlic powder
1/8 c. Worcestershire sauce

Have butcher cut turkey breast roast crosswise into 1 1/2" thick steaks. (Frozen breasts can be cut also.) Thaw when ready to use. Combine remaining ingredients in glass bowl. Let stand 24 hours at room temperature, then pour over turkey steaks, cover and refrigerate for several hours or overnight.

Drain steaks and cook quickly on both sides over hot coals or under a broiler, allowing about 8 minutes on each side. Brush occasionally with marinade.