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

1. In a large bowl, combine broth, garlic, ginger, soy sauce, sesame oil and cinnamon.
2. With a sharp knife, make several slits in turkey breast; place in bowl, turning to coat with marinade. Cover and refrigerate overnight.
3. Preheat grill.
4. Drain turkey, discarding marinade.
5. Grill, with lid closed, for 20 minutes; turning once.
6. Spoon mango on top and cook 5 to 10 minutes more, or until a meat thermometer registers 170°F (approximately 75°C).
7. Let turkey stand for 10 minutes before slicing.

Makes 6 servings.