Indian-Spiced Roast Turkey


7 lbs TURKEY BREAST STEAK, non-marinated

6 c plain low-fat yogurt

6 tbsp fresh gingerroot, peeled and grated

1 tbsp fresh garlic, minced

1-1/2 tbsp ground cinnamon

1 tbsp ground cumin

1 tbsp coriander

1 tbsp allspice

1 tbsp salt

3/4 tsp cayenne pepper

3 qt hot cooked rice pilaf with peas

1-1/2 c chutney

2 Large cucumbers, chopped



Combine yogurt, gingerroot, garlic, cinnamon, cumin, coriander, allspice, salt and cayenne pepper.

Place thawed turkey breast tenders in shallow pan; pour yogurt mixture over turkey and coat well. Cover and refrigerate at least 6 hours, turning turkey occasionally.

Remove turkey from marinade; discard marinade.

Place turkey in roasting pan and roast, uncovered, in preheated oven until turkey reaches an internal temperature of 165 degrees F.


Serve sliced with accompaniments of rice pilaf, chutney and cucumber.

Nutrition Facts

Serving Size 3-Ounces

Total Calories 300

Total Fat 6 g

Saturated Fat 0 g

Cholesterol 30 g

Sodium 490 mg

Total Carbohydrates 44 g

Protein 20 g