When my husband Ted traveled to Tanzania last summer to climb Mt. Kilimanjaro, he ended his trip with a few days of rest and relaxation on the island of Zanzibar, famous as a crossroads of the spice trade. And because Ted has lived with me for a whole lot of years, he never once considered not taking a tour of a spice farm. For months I've been having fun cooking from the packets of curry powders, cumin, ginger, nutmeg, and more that Ted bought from Butterfly Farm. This Zanzibar tandoori grilled turkey recipe pays homage to the Indian, Arabic and African fusion cuisine on the island. Tandoori masala, which you can find in Indian markets, colors the marinade a beautiful pinkish-red, and my photos don't do justice to the resulting color of the grilled turkey. Make friends with your butcher, and ask him (or her) to butterfly the turkey breast for you. Then, serve with some homemade tomato nectarine chutney or dried cranberry and pear chutney, and imagine yourself on a Zanzibar beach at sunset, watching the dhows float across the horizon. Oh, my.