Tandoori Style Roast Turkey Breast
|Frozen boneless turkey breast||3 Pound, thawed (Such As Butterball)|
|Plain low fat yogurt||1⁄2 Cup (8 tbs)|
|Minced peeled fresh ginger||2 Teaspoon|
|Ground coriander||2 Teaspoon|
|Ground cumin||1 Teaspoon|
|Saffron threads||1⁄2 Teaspoon, crushed|
|Ground red pepper||1⁄4 Teaspoon|
|Garlic clove||2 Large, minced|
1. Remove and discard skin from turkey breast, reserving gravy pouch for another use. Roll up turkey breast. Tie roll securely in several places with heavy string. Place turkey in a large heavy-duty zip-top plastic bag.
2. Stir together yogurt and next 8 ingredients. Pour over turkey; seal bag securely and shake to coat. Marinate in refrigerator 8 hours.
3. Preheat oven to 375°.
4. Remove turkey from marinade, discarding marinade. Place turkey, seam side down, on the rack of a broiler pan coated with cooking spray. Insert meat thermometer into thickest portion of turkey breast. Bake, uncovered, at 375° for 1 hour or until meat thermometer registers 170°. Cover with foil, and let stand 15 minutes. Remove string; slice turkey breast crosswise into thin slices.