Asian Inspired Turkey Breast

Photo by Jacqui M.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    turkey breast (5-7 pounds)

  • 1/3

    cup soy sauce (I use La Choy or Tamari wheat free so it's gluten free)

  • 1/3

    cup sesame oil

  • 1

    tablespoon all natural peanut butter

  • 1

    tablespoon prepared horseradish cream (or 1 teaspoon freshly grated)

  • 3

    garlic cloves, smashed and chopped

  • 2

    limes, juiced

  • 1/2

    teaspoon kosher salt

Directions

Use the largest slow cooker you've got. I skinned my breast (because I have weird skin issues) and then placed it meat-side down into a 6.5-quart slow cooker. It was not quite big enough, but I made it work (more on that in a sec.). In a small mixing bowl, combine the soy sauce, sesame oil, peanut butter, horseradish, chopped garlic, lime juice, and salt. Whisk together until everything is incorporated. Pour the sauce all over the turkey breast, allowing the sauce to pool up in the ribcage cavity. Cover. If your lid doesn't fit on your pot completely (mine didn't), cover the top of your stoneware with layers of foil. Crimp the edges as tightly as you can and then place your lid on top. Cook on low for about 8 hours, or until meat is no longer pink when you cut into it and registers 170 degrees. If your turkey has a built-in thermometer it should pop up. Carefully remove the turkey from the pot and let sit for 10 minutes or so before slicing. If desired (highly recommended!), pour the crock drippings into a small sauce pan and boil on the stove until the sauce has thickened and reduced (about 8 min or so? I didn't really time this part --- don't wander off --- stirring every so often). Serve with your favorite sides with the gravy drizzled over the top.

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