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Source: Fabulous Food Associations

Bombay Grilled Turkey Breasts
A turkey breast and these spices make a perfect marriage for the grill. Microwaving it first speeds the cooking time.
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Serves: 6
Prep Time: 10 minutes
Cook Time: 40 minutes
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3 garlic cloves, minced
1 tablespoon fresh ginger, peeled and grated
1 tablespoon low sodium soy sauce
1 teaspoon Asian sesame oil
1/2 teaspoon cinnamon
1/4 cup canned low sodium chicken broth
1 boneless and skinless turkey breast, approximately 1 1/4- to 1 1/2-pounds
2 tablespoons mango chutney, chopped




In heavy-duty, self-sealing plastic bag, combine garlic, ginger, soy sauce, sesame oil, cinnamon and broth.

With a sharp knife, make several slits in turkey breast half. Put the turkey in the plastic bag and seal. Refrigerate for up to 24 hours and at least 4 hours.

Drain and discard marinade.

Put the turkey breast in 2-quart, microwave-safe casserole fitted with a microwave-safe meat rack. Cover with wax paper and microwave on high (100 percent) for 5 minutes.

Turn turkey breast half over and continue to microwave on high for about 5 more minutes.

Prepare a charcoal or gas grill. Arrange the coals for indirect-heat grilling or leave one burner switched off.

Grill the turkey, covered, for 20 minutes. Turn and spoon chutney over the top of the turkey breast half. Recover the grill and cook for 5 to 10 minutes or until meat thermometer, inserted into the thickest portion of the breast, registers 170 degrees.

Remove turkey from grill and allow to rest for 10 minutes before slicing.

To serve, slice breast across the grain.

Note: To roast the turkey, roast it in a 350 degree F oven for about 15 minutes to the pound or until the meat thermometer registers 170 degrees F.





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