Teriyaki Turkey Breast Recipes

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TERIYAKI TURKEY BREAST



Teriyaki Turkey Breast image

I really enjoy turkey and not just at the holidays. This is one of my favorite recipes, so easy and so very good.

Provided by Deanna Rodgers

Categories     Turkey

Time 2h30m

Number Of Ingredients 8

8 lb turkey breast, bone in
1 c brown sugar, firmly packed
3/4 c soy sauce
1/2 c cooking sherry or apple juice
1/4 c vegetable oil
1 Tbsp ginger powder
1 Tbsp dry mustard
1 tsp garlic powder

Steps:

  • 1. Combine brown sugar, soy sauce, sherry or apple juice,vegetable oil, ginger, dry mustard and garlic powder, mix well.
  • 2. Pour 1 cup of the marinade in to a large resealable plastic bag(one large enough for the turkey breast to fit in); put turkey in bag. Seal bag and turn a couple times to coat turkey. Place bag on a tray and refrigerate overnight. Pour the remaining marinade in a container and cover and refrigerate for use in basting turkey.
  • 3. In the morning remove turkey from bag and place on a rack in a shallow roasting pan. Bake uncovered in a preheated 350 degree oven. Bake for 2 to 2-1/2 hours. Baste every 30 minutes with the reserved marinade. After removing from oven let stand 10 minutes before slicing.

ROAST TERIYAKI TURKEY



Roast Teriyaki Turkey image

Make and share this Roast Teriyaki Turkey recipe from Food.com.

Provided by Nozomarenu

Categories     Whole Turkey

Time 2h30m

Yield 1 Turkey, 10-16 serving(s)

Number Of Ingredients 17

1/2 cup soy sauce
1/4 cup mirin
1/4 cup sake
2 tablespoons rice vinegar
2 tablespoons light brown sugar
white sesame seeds, for topping
1 teaspoon potato starch, dissolved in 1 tablespoon water
1 (10 -16 lb) fresh whole turkey
2 cups chicken stock
salt
white pepper
5 tablespoons unsalted butter, softened
1/4 cup extra virgin olive oil
1 cup water
1 1/2 cups onions, sliced
1 tablespoon ginger, minced
2 tablespoons all-purpose flour

Steps:

  • Preheat the oven to 500°. In a saucepan, combine the soy sauce, mirin, sake, vinegar, brown sugar and ginger. Add the cornstarch mixture and bring to a boil over high heat. Cook, stirring, until glossy and slightly thickened (about 3 minutes). Put sauce to a bowl.
  • Set the turkey in a large roasting pan and scatter the onions around it. Season the turkey inside and out with salt and white pepper. In a small bowl, blend 4 tablespoons of the butter with the olive oil and brush some over the turkey.
  • Roast the turkey for 30 minutes, or until golden in color. Baste with the butter mixture and add the cup of water to the roasting pan. Reduce the oven temperature to 325° and roast the turkey for 1 hour, basting twice with the remaining butter mixture; loosely cover the bird with foil if the breast browns too quickly.
  • Pour half of the teriyaki sauce into a bowl; baste the turkey with it. Roast the turkey for 1 1/2 hours longer, basting with the sauce from the bowl every 30 minutes; the turkey is done when the skin is completely lacquered and a thermometer inserted in an inner thigh reads 170°. Transfer to a carving board; let rest for 45 minutes.
  • Meanwhile, strain the pan juices into a bowl; skim off the fat and save the onions. Set the pan over 1 burner. Add the onions to the pan and cook over high heat, stirring, until browned, about 3 minutes. Add the pan juices, chicken stock and the left over teriyaki sauce. Bring to a boil, scraping up any browned bits from the bottom of the pan.

GRILLED TERIYAKI-ORANGE TURKEY BREAST



Grilled Teriyaki-Orange Turkey Breast image

I adapted this recipe from Chatelaine magazine. You could also use chicken breasts instead of turkey. I am looking forward to try this summer.

Provided by mell_2

Categories     Turkey Breasts

Time P1DT12m

Yield 4 serving(s)

Number Of Ingredients 6

1/4 cup teriyaki sauce
1/4 cup soy sauce
1/4 cup undiluted orange juice concentrate
3 garlic cloves, minced
1 tablespoon grated fresh ginger
500 g skinless boneless turkey breasts

Steps:

  • Lightly oil grill, then preheat barbecue to medium-high. In a large bowl, stir teriyaki with soy sauce and juice. Stir in garlic and ginger.
  • Place the unsliced, skinless boneless turkey breast in a large plastic bag. Pour entire amount of marinade in each bag. Push turkey into marinade and seal bag. Place bag in a bowl and refrigerate overnight.
  • Remove turkey from bag and discard marinade. Slice turkey breast against the grain into 1/2-inch (1-cm) slices and grill with lid closed until cooked through and springy when pressed, from 5 to 6 minutes per side.
  • Serve immediately. Great with a green salad or coleslaw. Any leftovers can be wrapped and refrigerated up to 3 days. Super for sandwiches the next day at lunch.

GINGER TERIYAKI TURKEY BREAST FILLETS



Ginger Teriyaki Turkey Breast Fillets image

This is a healthy fast mid week dinner I do pretty regularly. Easy to prepare. I do this one on my gas grill in 30 minutes. A great way to keep fresh ginger around is peel, cut into coins, and store in a jar filled with sherry. I keep a bottle of this in the fridge at all times. You would not believe how many uses you will find...

Provided by Lou Kostura

Categories     Other Salads

Time 45m

Number Of Ingredients 5

2 turkey breast fillets
1/2 c teriyaki sauce
1/3 c ginger sherry
1 Tbsp ginger minced
2 clove garlic minced

Steps:

  • 1. add turkey and rest of ingredients to a zip lock bag, remove air and seal. marinade for 30 minutes up to overnight if you remember the day ahead. the longer the better. if you don't have the ginger sherry on hand just use sherry.
  • 2. heat gas grill to 500 degrees. sear 5 minutes on each side. baste with marinade when you flip them. turn off burner on one side and move to indirect heating. cook 10 minutes on each side again basting in between at around 325 degrees. total 30 minutes cook time
  • 3. remove and rest 10 minutes before slicing

TERIYAKI TURKEY BREAST



Teriyaki Turkey Breast image

This recipe is so moist and tender with a wonderful sweet soy flavor. I used apple juice rather than sherry and my kids loved it. I loved using only the turkey breast since I didn't have mountains of turkey left over. I also made soup from the turkey carcass which was really good and retained enough of the flavor of the marinade to make it interesting. It's from Taste of Home's Quick Cooking, submitted by Marvin Hayes. Be sure to allow time to marinate overnight which I have not included in the cooking time.

Provided by LonghornMama

Categories     Turkey Breasts

Time 2h45m

Yield 10-12 serving(s)

Number Of Ingredients 8

1 cup packed brown sugar
3/4 cup soy sauce
1/2 cup sherry wine or 1/2 cup apple juice
1/4 cup olive oil
1 tablespoon ground ginger
1 tablespoon ground mustard
1 teaspoon garlic powder
1 (8 lb) bone-in turkey breast

Steps:

  • Combine first seven ingredients; mix well.
  • Pour 1 cup marinade in a large ziploc plastic bag; add turkey breast.
  • Seal bag, turn to coat and refrigerate overnight.
  • Cover and refrigerate remaining marinade.
  • Drain and discard marinade from turkey.
  • Place turkey on a rack in a shallow roasting pan.
  • Bake uncovered at 350 degrees for 2 to 2 1/2 hours or until a meat thermometer reads 170 degrees, basting every 30 minutes with reserved marinade.
  • Let stand for 10 minutes before slicing.

Nutrition Facts : Calories 771.1, Fat 31.2, SaturatedFat 7.7, Cholesterol 235.9, Sodium 1432.6, Carbohydrate 25.2, Fiber 0.4, Sugar 22.2, Protein 82.1

TURKEY TERIYAKI



Turkey Teriyaki image

Add something sweet and sour to your family's Asian night! Serve turkey thighs - a saucy dinner you can fix and forget!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 9h20m

Yield 4

Number Of Ingredients 7

2 bone-in turkey thighs (about 2 pounds), skin removed
1/2 cup teriyaki baste and glaze (from 12-ounce bottle)
2 tablespoons orange marmalade
1/2 teaspoon grated gingerroot
1 clove garlic, finely chopped
1 tablespoon water
2 teaspoons cornstarch

Steps:

  • Spray 3 1/2- to 4-quart slow cooker with cooking spray. Place turkey in slow cooker. Mix teriyaki glaze, marmalade, gingerroot and garlic; spoon over turkey. Turn turkey to coat with teriyaki mixture.
  • Cover and cook on low heat setting 9 to 10 hours or until juice of turkey is no longer pink when centers of thickest pieces are cut.
  • About 10 minutes before serving, remove turkey from cooker; place on serving platter. Remove and discard bones; cut turkey into serving pieces.
  • Mix water and cornstarch in 2-cup glass measuring cup or small microwavable bowl until smooth. Pour juices from cooker into cornstarch mixture; mix well. Microwave uncovered on High 1 to 2 minutes, stirring once halfway through cooking, until mixture boils and thickens slightly. Serve sauce with turkey.

Nutrition Facts : Calories 255, Carbohydrate 14 g, Cholesterol 140 mg, Fiber 0 g, Protein 38 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 1480 mg

HERBED ROAST TURKEY BREAST



Herbed Roast Turkey Breast image

When learning how to cook turkey breast for my first formal dinner party as a newlywed, I came across this particular recipe. It was such a success that this turkey breast recipe has become a standby on all my entertaining menus. -Lisa Mahon Fluegeman, Cincinnati, Ohio

Provided by Taste of Home

Categories     Dinner

Time 2h10m

Yield 12 servings.

Number Of Ingredients 10

1 bone-in turkey breast (5 to 6 pounds)
5 teaspoons lemon juice
1 tablespoon olive oil
1 to 2 teaspoons pepper
1 teaspoon dried rosemary, crushed
1 teaspoon dried thyme
1 teaspoon garlic salt
1 medium onion, cut into wedges
1 celery rib, cut into 2-inch pieces
1/2 cup white wine or chicken broth

Steps:

  • Preheat oven to 325°.With fingers, carefully loosen the skin from both sides of turkey breast. Combine lemon juice and oil; brush under the skin. Combine the pepper, rosemary, thyme and garlic salt; rub over turkey., Place onion and celery in a 3-qt. baking dish. Top with turkey breast, skin side up. Pour wine into the dish. , Bake, uncovered, 2 to 2-1/2 hours or until a thermometer reads 170°. (Cover loosely with foil if turkey browns too quickly.) Cover and let stand 15 minutes before carving.

Nutrition Facts : Calories 285 calories, Fat 11g fat (3g saturated fat), Cholesterol 102mg cholesterol, Sodium 241mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 40g protein. Diabetic Exchanges

STOVE TOP SMOKER TERIYAKI TURKEY BREAST



Stove Top Smoker Teriyaki Turkey Breast image

This recipe is to be made using a stove top smoker. From the Cameron Cooking Guide. This is perfect cooked ahead of time and served cold. A favorite is an open face sandwich: a slice of French bread lightly toasted, lettuce, 2 slices of turkey, avocado, tomato, alfalfa sprouts, and topped lightly with Italian dressing.

Provided by TxGriffLover

Categories     Lunch/Snacks

Time 2h

Yield 6 serving(s)

Number Of Ingredients 5

1 boneless turkey breast
1 tablespoon chopped fresh ginger
2 tablespoons rice wine vinegar
1/4 cup teriyaki marinade
1/2 tablespoon alder wood chips

Steps:

  • Assemble the marinade ingredients and marinate the turkey breast for 1 hour. Leave the skin on the turkey breast and smoke over medium heat for 25 minutes per pound using alder wood chips.
  • Refrigerate and slice off as needed for sandwiches or salads.

Nutrition Facts : Calories 307.1, Fat 13.2, SaturatedFat 3.6, Cholesterol 122.6, Sodium 571.4, Carbohydrate 2.1, Sugar 1.6, Protein 42

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