That there are very few recipes out there for turkey breast? Last night I’d planned a turkey breast for dinner, and my original intention had been that if Andy were home early enough, I’d have him cook it on the charcoal grill. Well, he wasn’t calling and wasn’t calling, and finally, it was at the point where I had to do something with it, or turkey breast would be off the menu. So I went to my cookbook shelf and pulled off cookbook after cookbook, looking for recipes for turkey breast. The very few I found were Thanksgiving-ish. Stuffing, or sage and rosemary flavors, long, slow roasting. That was so not what I wanted, and after going through about 20 of my beloved books, I headed to the pantry and came up with my own quick recipe.
The whole recipe was inspired by a quick opening of the fridge, and seeing a handful of limes there, and then seeing the jar of pre-minced ginger. The turkey breast came together quickly, and my only regret is that I didn’t think of this early enough in the day to give the turkey more than about five minutes of marinade time. I think if it had a few hours to bathe in the mixture, this would have been spectacular. As it was, it was delicious, and made a nice “something different” for dinner. I also wouldn’t hesitate to throw this on the grill if that’s your hankering. The good news is that there is now at least one more do-able turkey breast recipe out there.
Ginger-Lime Turkey Breast
1 large clove of garlic, minced 1 TBS minced fresh ginger 1 1/2 TBS low-sodium soy sauce (if using regular, omit salt) 1 TBS honey Juice and zest of 1 lime 1/2 teaspoon salt 1/8 teaspoon chipotle powder few grinds black pepper 1 bone-in, skin-on turkey breastDirections:
Combine all the ingredients, except for the turkey breast in a bowl. Whisk together to combine.
Poke the turkey breast all over with a fork, and then pour the marinade over the turkey. Let marinate for as long as you can- up to several hours, refrigerated.
When ready to cook, preheat the oven to 375ºF and spray a baking dish with cooking spray. Add the turkey breast to the pan, pour the marinade over and put in the oven.
Bake for 50-60 minutes, or until the juices run clear. If the marinade starts to burn to the baking dish, pour a small amount of water into the pan.
Let rest, covered, for 5 minutes before slicing and serving.
Serves 4.
That looks great. I love the flavorings. The only turkey I’ve made before is the boneless breasts — is what you made an easy piece to find? Do you recall about how big it was. Yes, time for me to buy a meat thermometer — might help me tackle cooking new cuts for me.
THanks for posting.
Betsy, the piece I bought was about 2 1/2 pounds, and it was in the turkey section of the store- where the turkey burgers, brats, and other fresh turkey things are. (The Turkey Store brand?)
You could certainly use a boneless breast- it would just take less time to cook.
I like all of these flavors. Nice color.