Hawaiian Sweet Sour Sauced Turkey Breast Recipes

SWEET 'N' SOUR TURKEY

Steps:

• In a small bowl, combine cornstarch and brown sugar. Stir in the broth, soy sauce and lemon juice until smooth; set aside. , In a wok or large skillet, stir-fry the celery, carrots and onion in butter for 3-4 minutes or until crisp-tender. Stir broth mixture; gradually add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the turkey, pineapple and almonds; heat through. Serve over rice.

HAWAIIAN SWEET & SOUR SAUCED TURKEY BREAST

Steps:

• 1. Place the turkey breast in the bottom of crock pot. Turn on high and cover with lid as you prepare some of the other ingredients.
• 2. In a medium sized bowl add in the pineapple tidbits, jam, brown sugar, chicken broth, water chestnuts, 2 1/2 teaspoons crushed red pepper flakes, green onions, dried chives, red bell pepper, black pepper, salt, garlic and lime juice. Whisk until well blend and sugar disappears and no longer appears granulated any more. Pour mixture over the turkey breast in the crock pot. Put lid back on the crock pot. Cook for 1 1/2 hours on high.
• 3. Remove the lid and baste the turkey with the sauce, turning the meat over. Replace the lid and allow to continue to cook for 1 hour longer. At 30 minutes, prepare the cornstarch slurry.
• 4. Place the cornstarch in a medium sized bowl, add in the hot water and whisk until well blended and smooth. Add in the butter and whisk until velvety smooth. Dip out 1 to 1 1/2 cups of the crock pot sauce and whisk it into the cornstarch slurry.
• 5. Remove the turkey meat from the crock pot and set aside on a platter. Slice the beast into nice 3/4 inch to 1-inch slices and cut into half midway.
• 6. Add the cornstarch slurry/gravy to the crock pot whisking it in to blend and smooth out all the liquids. When smooth, add the turkey slices back to the crock pot. Replace lid and allow to cook on low for 1 hour.
• 7. When ready to serve, plate a serving with rice and black beans, garnish with a small pinch/ sprinkle of the remaining crushed red pepper flakes and a green onion blossom (optional) and serve.
• 8. To make the green onion blossoms, clean each green onion by cutting off the stem and most of the green tops, (use them in this recipe. End up with a length of about 4-6 inches total. Place onion on cutting board and slice through the white end lengthwise, turn it over and slice through again. DO NOT cut away, keep the onion in tact/whole. Place the prepared onions in a glass filled with ice water and place in the refrigerator until ready to use. The slice white ends will curl and make and nice little blossom for garnish!

SWEET-AND-SOUR TURKEY

Steps:

• In a bowl, whisk together egg and 4 tablespoons cornstarch. Add turkey; set aside. In another bowl, whisk together vinegar, sugar, soy sauce, stock, and remaining 2 tablespoons cornstarch.
• Heat a medium nonstick skillet over medium heat. Add oil. Using a slotted spoon, transfer coated turkey to hot pan. Cook, tossing occasionally, until meat is golden brown on all sides, 10 to 12 minutes. Transfer turkey to a plate; set aside.
• Add carrot and 3/4 cup water to pan. Cook, stirring, until water has evaporated and carrot pieces are soft, 8 to 10 minutes. Pour in vinegar mixture; bring to a simmer, stirring. Add bell pepper; cook, stirring, until sauce is thick and shiny, about 2 minutes. Stir in peas, pineapple, and turkey. Serve warm.

HAWAIIAN TURKEY BREAST

Steps:

• Marinade the turkey breast in the herbed milk turning it over once for about 1 hour Mix basting ingredients together, heat just to the boil, let cool Prepare grill with charcoal when coals are ready spread pineapple chips around on top, adding more as needed whild grilling or if using gas, heat to med-low temp spread with pineapple chips Place turkey breast on grill, baste every 20-30 minutes This is slow grilling with the lid-on for approx. 2 hours Turkey brest should be golden mahogany and mouth-watering aroma when done