In a large covered skillet, heat the oil over medium-high heat. Brown the turkey on all sides. Stir in the rice and cook for 1 minute. Pour in the chicken broth and season with the salt, pepper, cinnamon, and cayenne. Stir until the mixture comes to a boil, then cover and reduce the heat to a simmer. Cook for 30 minutes, or until the rice is tender. Remove the pilaf from the heat and gently stir in the grapes, pine nuts, apricots, green onions, and mint. Serve warm.

Option: If you prefer to cook the pilaf in the oven, follow the instructions as written, but instead of covering and leaving to cook on the burner, simply pop the dish in a preheated 325 degree F oven for 30 to 40 minutes.