Ginger Teriyaki Turkey Breast Fillets Recipes

GARLIC-GINGER TURKEY TENDERLOINS

Steps:

• Preheat oven to 375°. In a small saucepan, mix 2 tablespoons brown sugar, 2 tablespoon soy sauce, ginger, garlic and pepper., Place turkey in a 13x9-in. baking dish coated with cooking spray; drizzle with half of the soy sauce mixture. Bake, uncovered, until a thermometer reads 165°, 25-30 minutes. , Meanwhile, add cornstarch and the remaining brown sugar and soy sauce to the remaining mixture in saucepan; stir until smooth. Stir in broth. Bring to a boil; cook and stir until thickened, 1-2 minutes. Cut turkey into slices; serve with sauce.

TURKEY STEAKS WITH CITRUS & GINGER SAUCE

Steps:

• Sprinkle a teaspoon cornflour onto a plate, then press the turkey steaks into the cornflour to dust them lightly. Heat the oil in a large non-stick frying pan, until it is really hot. Add the turkey and fry for 3-4 minutes, turning once until golden on both sides - cook in batches if need be. Transfer to a plate.
• Add the orange juice, ginger and honey to the pan. Gently bring to the boil. Mix the remaining cornflour with 1 tbsp cold water and stir into the sauce. Keep stirring on a gentle heat until thickened and syrupy, like a sweet and sour sauce. Season.
• Return the turkey to the pan. Add the orange and grapefruit segments and heat through gently. Scatter over chives or parsley and serve straight away with rice and broccoli.

TERIYAKI TURKEY BREAST

Steps:

• In a small bowl, combine the first seven ingredients. Pour 1 cup marinade into a large resealable plastic bag; add the turkey. Seal bag and turn to coat; refrigerate overnight. Cover and refrigerate remaining marinade., Drain and discard marinade. Place turkey on a rack in a shallow roasting pan. Bake, uncovered, at 350° for 2 to 2-1/2 hours or until a thermometer reads 170°, basting every 30 minutes with reserved marinade. Let stand for 10 minutes before slicing.

GINGER-TERIYAKI GLAZED SALMON

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a pie pan with aluminum foil. Place salmon in the prepared pie pan; season with pepper.
• Mix brown sugar, miso, and ginger together in a bowl. Slowly pour in enough soy sauce to reach the consistency of a glaze. Cover salmon with a thick layer of the glaze.
• Bake in the center of the preheated oven for 10 minutes. Remove salmon and set the oven rack about 6 inches from the heat source. Preheat the broiler.
• Broil salmon, checking regularly, until fish flakes easily with a fork and glaze is bubbly and golden, 2 to 3 minutes.

TERIYAKI TURKEY BREAST

Steps:

• Combine first seven ingredients; mix well.
• Pour 1 cup marinade in a large ziploc plastic bag; add turkey breast.
• Seal bag, turn to coat and refrigerate overnight.
• Cover and refrigerate remaining marinade.
• Drain and discard marinade from turkey.
• Place turkey on a rack in a shallow roasting pan.
• Bake uncovered at 350 degrees for 2 to 2 1/2 hours or until a meat thermometer reads 170 degrees, basting every 30 minutes with reserved marinade.
• Let stand for 10 minutes before slicing.

GINGER TERIYAKI CHICKEN

Steps:

• Stir together teriyaki sauce, pineapple with juice, ginger, garlic and green onion in small saucepan.
• Heat to a boil; reduce heat and simmer 5 minutes.
• Heat 1 tablespoon of the oil in large skillet or wok over high heat.
• Cook and stir vegetables about 4 minutes or until crisp-tender.
• Remove from skillet; set aside.
• Pour the remaining 1 tablespoon oil in skillet.
• Cook and stir chicken about 4 minutes or until no longer pink.
• Add cooked vegetables back to skillet.
• Stir in bean sprouts, water chestnuts and prepared sauce; heat through.
• Serve over rice.