Juicy Chinese Roasted Turkey Breast: Thanksgiving Recipe

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.
Separate the turkey skin from the breast, being careful not to tear it. Leave the edges attached to create a pocket.Make the soy sauce butter mixture: 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.
Prepare the Turkey and Marinade

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.
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.
Roast the Turkey
  • 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).
Baste again, and roast for another 30 minutes.Baste, cover with foil to prevent over-browning, and roast for 30 more minutes.Remove foil, baste, and roast for a final 30 minutes. (Total cooking time for a 6-pound breast: approximately 3 hours). Internal temperature should reach 160°F (71°C).
Roast the Turkey

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.
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.
Rest and Make the Gravy

Step 4. Serve

  • Slice the turkey and serve with the gravy.
Slice the turkey and serve with the gravy.
Serve

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!