Teriyaki Turkey Strips Recipes

TERIYAKI TURKEY CUTLETS RECIPE - (4/5)

Steps:

• Mix soy sauce, ginger, garlic and sugar substitute in a large bowl. Add turkey cutlets and turn to coat. Marinate in refrigerator 1 hour. Heat 1 tablespoon oil over medium-high heat in large non-stick skillet. Stir-fry vegetables until hot; toss with teaspoon sesame oil. Transfer to a platter, keep warm. Wipe out skillet. Heat remaining oil in skillet. Remove turkey cutlets from marinade; discard marinade. Cook turkey cutlets 2 to 3 minutes per side until cooked through; drizzle with remaining sesame oil. Serve over vegetables. Sprinkle with sesame seeds. This recipe yields 4 servings. Carbohydrates: 7.5 grams Net Carbs: 7 grams Fiber: 0.5 grams Protein: 46.5 grams Fat: 11 grams Calories: 327

GINGER TERIYAKI TURKEY BREAST FILLETS

Steps:

• 1. add turkey and rest of ingredients to a zip lock bag, remove air and seal. marinade for 30 minutes up to overnight if you remember the day ahead. the longer the better. if you don't have the ginger sherry on hand just use sherry.
• 2. heat gas grill to 500 degrees. sear 5 minutes on each side. baste with marinade when you flip them. turn off burner on one side and move to indirect heating. cook 10 minutes on each side again basting in between at around 325 degrees. total 30 minutes cook time
• 3. remove and rest 10 minutes before slicing

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.

ROAST TERIYAKI TURKEY

Steps:

• Preheat the oven to 500°. In a saucepan, combine the soy sauce, mirin, sake, vinegar, brown sugar and ginger. Add the cornstarch mixture and bring to a boil over high heat. Cook, stirring, until glossy and slightly thickened (about 3 minutes). Put sauce to a bowl.
• Set the turkey in a large roasting pan and scatter the onions around it. Season the turkey inside and out with salt and white pepper. In a small bowl, blend 4 tablespoons of the butter with the olive oil and brush some over the turkey.
• Roast the turkey for 30 minutes, or until golden in color. Baste with the butter mixture and add the cup of water to the roasting pan. Reduce the oven temperature to 325° and roast the turkey for 1 hour, basting twice with the remaining butter mixture; loosely cover the bird with foil if the breast browns too quickly.
• Pour half of the teriyaki sauce into a bowl; baste the turkey with it. Roast the turkey for 1 1/2 hours longer, basting with the sauce from the bowl every 30 minutes; the turkey is done when the skin is completely lacquered and a thermometer inserted in an inner thigh reads 170°. Transfer to a carving board; let rest for 45 minutes.
• Meanwhile, strain the pan juices into a bowl; skim off the fat and save the onions. Set the pan over 1 burner. Add the onions to the pan and cook over high heat, stirring, until browned, about 3 minutes. Add the pan juices, chicken stock and the left over teriyaki sauce. Bring to a boil, scraping up any browned bits from the bottom of the pan.