Turkey breast, marinated
in garlic, gingerroot, soy sauce, sesame oil, and cinnamon, grilled
and topped with chopped mango.
Bombay
Turkey Breast
- 1/4 cup chicken broth
3 cloves garlic, crushed
1 tablespoon grated gingerroot
1 tablespoon soy sauce
1 teaspoon sesame oil
1/2 teaspoon ground cinnamon
1/4 cup chicken broth
1 (1.75-pound) boneless turkey breast
2 tablespoons chopped mango
- In a large bowl, combine
broth, garlic, ginger, soy sauce, sesame oil and cinnamon.
- With a sharp knife, make
several slits in turkey breast; place in bowl, turning to coat
with marinade. Cover and refrigerate overnight.
- Preheat grill.
- Drain turkey, discarding
marinade.
- Grill, with lid closed,
for 20 minutes; turning once.
- Spoon mango on top and
cook 5 to 10 minutes more, or until a meat thermometer registers
170°F (approximately 75°C).
- Let turkey stand for 10
minutes before slicing.
Makes 6 servings.
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