Thai Barbecued Turkey Breast
1/4 c. each: soy sauce, packed light brown sugar
3 cloves garlic, minced
2 tbsp. each Asian fish sauce, lime juice, Asian sesame oil
1 1/2 tbsp. grated fresh ginger
1/4 c. Thai chili paste (nam prik pao) or chili garlic sauce
1/4 c. grapeseed or vegetable oil
1 boneless turkey breast, about 1 1/2 pounds
Combine soy sauce, brown sugar, garlic, fish sauce, lime juice, sesame oil, ginger, chili paste and oil in a large plastic bag. Add turkey; seal bag. Refrigerate 4 to 6 hours, turning bag occasionally.
Prepare grill for indirect cooking. Remove turkey breast from marinade; place on the unheated portion of the grill, skin-side down. Cook until breast is deep brown and an instant-read meat thermometer registers 155° F. Remove from grill; tent lightly with foil. Let stand 15 minutes before slicing. Serves 6.
- Myrtle K.
Slow Cooker Barbecued Turkey and Vegetables
Makes 4 servings
1 cup barbecue sauce
1/2 cup hot water
2 turkey thighs (2 lb.), skin removed, cut in half
3 med. potatoes, unpeeled, cut into 8 pcs. Each
6 med. carrots, cut into 2 1/2x 1/2″ sticks
In med. bowl, combine barbecue sauce and water; mix well. Layer turkey, potatoes and carrots in 3 1/2-4 qt. slow cooker. Pour sauce mixture over top. Cover; cook on LOW for at least 9 hrs. Remove turkey and vegetables with slotted spoon; place on serving platter. Serve with cooking juices over turkey and vegetables.
Per serving: cal 380 , fat 9 g , sat fat 3 , chol 85 mg , sod 630 mg , carb 42 g , fib 6 g
- Mom2Sam Tiny
