Ginger Teriyaki Turkey Breast Fillets Recipes

TERIYAKI TURKEY BREAST

Steps:

• 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.

GINGER TERIYAKI TURKEY BREAST FILLETS

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

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.

GRILLED TERIYAKI-ORANGE TURKEY BREAST

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.

TURKEY BREAST FILLETS WITH DIJON MUSTARD SAUCE

Steps:

• Heat olive oil in a saute pan. Season turkey slices with salt and pepper. Add the fillets a few at a time and cooking a couple minutes each side until lightly browned and cooked through. Add extra oil if needed. Don't overcrowd the pan or the fillets will steam instead of brown. Move cooked slices to a warmed dish and tent loosely with foil to keep warm. Repeat until all the slices are cooked. Once the turkey is cooked and set aside; add the broth to the pan and stir with a wooden spoon to loosen the browned bits from the bottom of the pan. Simmer the broth until it is reduced to about 1/2 cup. Whisk in the Dijon mustard and the lemon juice and bring just to a simmer. Add tarragon if using. Pour sauce over turkey and serve. Nutritional information Calories 289.4 Calories From Fat (24%) 69.13 % Daily Value Total Fat 7.81g 12% Saturated Fat 1.25g 6% Cholesterol 97.52mg 33% Sodium 2767.3mg 115% Potassium 827.97mg 24% Total Carbohydrates 12.28g 4% Fiber 1.59g 6% Sugar 8.58g Protein 41.13g 82%

TURKEY STIR-FRY

Steps:

• In a large skillet or wok, stir-fry turkey in oil over medium-high heat until no longer pink, about 5-6 minutes. Remove turkey and keep warm. Stir-fry the onion, carrot, green pepper and mushrooms until crisp-tender, about 5 minutes. , In a small bowl, combine the chicken broth, cornstarch, soy sauce and ginger. Add to skillet; cook and stir until thickened and bubbly. , Return turkey to skillet with pea pods; cook and stir until heated through. Serve with rice if desired. Top with cashews.