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September 19, 2014
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Food
Chinese Turkey Breast

These simple Chinese ingredients gave our turkey breast a beautiful color -- and the skin a taste of the Orient. It would be perfect for a small crowd and a cook who didn't want to make a whole turkey. The adaptation was inspired by a viewing of the movie "What's Cooking" in which the Vietnamese family brushed their turkey with a sauce that we figured must contain soy sauce. -- Suzanne Martinson, PG Food Editor

4 teaspoons soy sauce
2 teaspoons dry sherry
4 teaspoons honey
2 teaspoons hoisin sauce
1 boneless turkey breast, see note

Preheat the oven to 325 degrees. Mix soy sauce, sherry, honey and hoisin sauce and brush onto thawed turkey breast that has been washed and dried. Roast as described on turkey breast package. (Ours took approximately 2 1/2 hours. The thermometer should read 170 degrees.)

Note: Make sure the breast is boneless. It teeters in the pan if it contains the ribs and other unwanted parts. It will cost more, but it's worth it.

Basting marinade adapted from "20-Minute Menus" by Marian Burros

Thursday, November 15, 2001

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