Soy And Ginger Braised Turkey Breast Recipe
Ingredients
| 1 whole turkey breast (about 4 1/2 pounds) bone in, skin on | ||
| 2 cups low-sodium soy sauce | ||
| Water | 2 Cup (16 tbs) | |
| 1/2 cup dry sherry or Chinese rice wine | ||
| 1 tablespoon ginger, coarsely chopped | ||
| 1 whole star anise or 1/4 teaspoon anise seed | ||
| 1 medium green onion, coarsely chopped | ||
| Light brown sugar | 3 Tablespoon | |
| 3 tablespoons sesame oil or vegetable oil | ||
| Lettuce leaves for garnish | ||
Directions
1. Rinse the turkey breast and pat it dry with paper towels. Combine the soy sauce, water, sherry, ginger, star anise, and green onion in a large saucepan; bring to a simmer over medium heat. Add the turkey breast, skin side up. Using a baster or large spoon, continuously baste the turkey breast with the braising liquid until it returns to a simmer, about 1 minute. Cover the pan tightly, and simmer on low heat for 20 minutes, basting twice. Turn the turkey breast over carefully with two wooden spoons; stir in the brown sugar. Cover and simmer 20 minutes longer, basting the turkey twice.
2. Remove the pan from the heat but keep it tightly covered. Let the turkey stand in the liquid for 1 hour, basting every 15 minutes. Turn the turkey breast over carefully with two wooden spoons and let it stand, covered, 1 hour longer, again basting every 15 minutes.
3. Remove the turkey breast from the braising liquid and place it on a washed surface. Brush the skin with sesame oil. For the best-looking presentation, chop the breast into pieces Chinese-style. With a heavy cleaver, chop the rib and backbone section away from the meat portion of the breast. Chop the breast in half vertically down the breastbone. Chop each breast portion crosswise into 3 or 4 pieces. Chop each piece in half vertically.
2. Remove the pan from the heat but keep it tightly covered. Let the turkey stand in the liquid for 1 hour, basting every 15 minutes. Turn the turkey breast over carefully with two wooden spoons and let it stand, covered, 1 hour longer, again basting every 15 minutes.
3. Remove the turkey breast from the braising liquid and place it on a washed surface. Brush the skin with sesame oil. For the best-looking presentation, chop the breast into pieces Chinese-style. With a heavy cleaver, chop the rib and backbone section away from the meat portion of the breast. Chop the breast in half vertically down the breastbone. Chop each breast portion crosswise into 3 or 4 pieces. Chop each piece in half vertically.
Chef
