For glaze, stir together marmalade, mustard, curry powder, and salt. For sauce, stir 3 tablespoons of the glaze into the yogurt; chill until serving time.

Remove skin from thighs, if desired. Insert a meat thermometer into the center of one of the turkey thighs, not touching bone. Arrange preheated coals around a drip pan in a covered grill. Test for medium heat above pan. Place turkey thighs on grill over drip pan. Cover and grill for 50 to 60 minutes or until thermometer registers 180 degrees F to 185 degrees F, brushing once or twice with glaze during the last 10 minutes of grilling. Slice turkey thighs. Serve with sauce and, if desired, rice and raisins, peanuts, and/or apple. Makes 4 servings.