Forget dry, bland turkey breast! This recipe for juicy Chinese Roast Turkey Breast offers a delicious twist on a Thanksgiving classic, infusing the tender meat with the fragrant, savory flavors of Chinese five-spice, soy sauce, and ginger. Imagine succulent, perfectly cooked turkey breast, glistening with a rich, caramelized glaze, its aroma a tantalizing blend of sweet and savory notes. This recipe is surprisingly easy to follow, even for those intimidated by roasting a whole turkey. It's perfect for smaller gatherings or as a flavorful alternative to traditional roasting methods.
This unique approach delivers incredibly moist and flavorful turkey breast, a welcome change from the sometimes-dry results of traditional roasting. Ready to experience the delightful fusion of American and Chinese culinary traditions? Let's dive into the step-by-step instructions to create this unforgettable dish.
Tools Needed
- Roasting pan
- Knife
- Food processor or juicer
Ingredients
- Turkey breast
- Butter: 1/2 cup
- Soy sauce: 4 tablespoons
- Oyster sauce: 2 tablespoons
- Shaoxing wine: 1 tablespoon
- Five-spice powder: 1 teaspoon
- Scallions: 2 stalks
- Garlic: 6 cloves
- Oil: 2 tablespoons
- Onions: 1 1/2
- Leeks: 2 stalks
- Chicken stock: 2 cups
- Salt
- Aluminum foil
Step-by-Step Instructions
Step 1. Prepare the Turkey and Marinade
- Separate the turkey skin from the breast, being careful not to tear it. Leave the edges attached to create a pocket.
- Combine butter, soy sauce, oyster sauce, Shaoxing wine, five-spice powder, scallions, garlic, and oil. Mix well.
- Spread the soy sauce butter mixture under and over the turkey skin. Massage it in.
- Season the turkey breast with salt.
Step 2. Roast the Turkey
- Preheat oven to 350°F (176°C).
- In the roasting pan, add onions, leeks, garlic, and chicken stock.
- Place the turkey in the pan, cover with aluminum foil, and roast for 1 hour.
- Baste the turkey with the stock. Return to the oven and roast for 30 minutes.
- Baste again, and roast for another 30 minutes.
- Baste, cover with foil to prevent over-browning, and roast for 30 more minutes.
- approximately 3 hours). Internal temperature should reach 160°F (71°C).
Step 3. Rest and Make the Gravy
- Transfer the turkey to a plate, loosely cover with foil, and let rest for at least 30 minutes before slicing.
- Transfer the pan contents to a juicer or food processor to make the gravy.
- Strain the stock, add chicken stock, vegetable puree, and soy sauce. Bring to a boil.
Step 4. Serve
- Slice the turkey and serve with the gravy.
Read more: Super Easy Fall-Off-Bone Chinese Style Ribs: One-Pot Recipe
Tips
- If you don't have time for a large turkey, a turkey breast is a great alternative.
Nutrition
- Calories: approximately 600-700
- Fat: 40-50g
- Carbs: 15-20g
- Protein: 60-70g
FAQs
1. Can I use a bone-in turkey breast instead of boneless?
Yes, but adjust the cooking time. Bone-in will take longer, so check for doneness with a meat thermometer (internal temp of 165°F).
2. What can I do with leftover turkey breast?
Leftovers are great in salads, sandwiches, or shredded into tacos! You can also make turkey soup or pot pie.
This Chinese Roast Turkey Breast recipe delivers a Thanksgiving feast with a delicious, unexpected twist. The combination of sweet and savory flavors will impress your guests and elevate your holiday meal. Enjoy this succulent, flavorful turkey breast – a guaranteed crowd-pleaser!