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.
