Turkey Breast Teriyaki
You can serve this boneless turkey breast warm or cold on sandwiches with a little sesame mayo.
Makes 4 to 6 servings
Takes 12 to 48 hours to marinate, 60 to 90 minutes to cook
- 1 (2- to 3-pound) boneless turkey breast lobe (see Notes)
- 2 cups Hawaiian Huli-Huli Teriyaki Sauce and Marinade (page 183)
1. Prep. Use a sharp fillet knife to remove the tendon from the tenderloin.
2. Put the turkey breast in a 1-gallon zipper-top bag. Pour the sauce over it and squish it around. Try to get as much air out of the bag as you can before you seal it. Put the bag in a large bowl in case it leaks and refrigerate for 12 to 48 hours. Every few hours, squish it around and flip it so all parts get wet.
3. Fire up. Set up your grill for indirect cooking or crank up your smoker. Preheat to 225°F. Toss a few ounces of wood on the heat source.
4. Cook. Roast on the indirect side until the breast hits 160°F. (No need to reverse sear because the skin is sliced thin and the heat will just dry out this cut.)
5. Serve. Slice the turkey across the grain. Slice only as much as you need. It dries out quickly.
Notes: A turkey lobe is a boned half of the breast. There are 2 lobes per turkey. A lobe typically weighs 2 to 3 pounds, although some push the 4-pound mark.
I like to make turkey sandwiches with leftovers. I mix about ¼ cup mayonnaise with 4 drips of toasted sesame oil. Taste and add more if you wish, but not much is needed. Spread the mayo on bread and make your sandwich.