Teriyaki Turkey Breast Recipe

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Teriyaki Turkey Breast Recipe
Teriyaki Turkey Breast Recipe photo by Taste of Home
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Teriyaki Turkey Breast Recipe

Read Reviews
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Publisher Photo
Marinating this turkey breast overnight gives it great flavor and a juicy tenderness. "This is the best turkey you will ever eat," assures Marvin Hayes from Delano, Minnesota. Leftovers-if there are any-taste terrific in the two delicious dishes that follow.
MAKES:
8-10 servings
TOTAL TIME:
Prep: 15 min. + marinating Bake: 2 hours + standing
MAKES:
8-10 servings
TOTAL TIME:
Prep: 15 min. + marinating Bake: 2 hours + standing

Ingredients

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

Directions

In a small bowl, combine the first seven ingredients. Pour 1 cup marinade into a large resealable plastic bag; add the turkey. Seal bag and turn to coat; refrigerate overnight. Cover and refrigerate remaining marinade.
Drain and discard marinade. Place turkey on a rack in a shallow roasting pan. Bake, uncovered, at 350° for 2 to 2-1/2 hours or until a thermometer reads 170°, basting every 30 minutes with reserved marinade. Let stand for 10 minutes before slicing. Yield: 8-10 servings plus carcass and 3 cups cubed leftover meat.
Originally published as Teriyaki Turkey Breast in Quick Cooking November/December 2003, p14

  • 1 cup packed brown sugar
  • 3/4 cup soy sauce
  • 1/2 cup sherry or apple juice
  • 1/4 cup olive oil
  • 1 tablespoon ground ginger
  • 1 tablespoon ground mustard
  • 1 teaspoon garlic powder
  • 1 bone-in turkey breast (8 pounds)
  1. In a small bowl, combine the first seven ingredients. Pour 1 cup marinade into a large resealable plastic bag; add the turkey. Seal bag and turn to coat; refrigerate overnight. Cover and refrigerate remaining marinade.
  2. Drain and discard marinade. Place turkey on a rack in a shallow roasting pan. Bake, uncovered, at 350° for 2 to 2-1/2 hours or until a thermometer reads 170°, basting every 30 minutes with reserved marinade. Let stand for 10 minutes before slicing. Yield: 8-10 servings plus carcass and 3 cups cubed leftover meat.
Originally published as Teriyaki Turkey Breast in Quick Cooking November/December 2003, p14

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Reviews forTeriyaki Turkey Breast

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MY REVIEW
roserabor User ID: 7419058 60290
Reviewed Feb. 21, 2014

"One of the best turkey recipe I served with my family. This is very delicious, perfect for my Plainville Farms turkey. I make sure that my turkey is antibiotic-free and humanely-raised. Meat is flavorful, tender and juicy."

MY REVIEW
tonit1957 User ID: 2852923 101292
Reviewed Mar. 1, 2013

"I've been cooking turkey breasts for many years. This is the absolute best method I have EVER tasted! I have given this recipe to everyone I know and they love it! The moisture and the texture of the meat is phenominal! I used undiluted frozen apple juice in place of sherry."

MY REVIEW
[email protected] User ID: 496070 128990
Reviewed Jan. 27, 2008

"The flavor is amazing!"

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