Caribbean Ginger Turkey
Submitted by Sandi
Caribbean ginger turkey breast marinated in soy sauce, brown sugar, sherry, apricot jam, and ginger, then broiled or grilled and served over rice with fresh fruit.
YIELD
4 servingsPREP
6 hrsCOOK
15 minREADY
6 hrsTurkey breast gets a Caribbean makeover with a sweet-savory marinade built on soy sauce, brown sugar, dry sherry, apricot jam, fresh ginger, and garlic. After soaking overnight, the turkey goes under the broiler or onto the grill where the apricot jam and brown sugar caramelize into a sticky, lacquered glaze with charred edges.
Boning the turkey breast yourself and cutting it into portions before marinating gives you more surface area for the marinade to penetrate. The fillet (that loose, feather-shaped piece on the underside of the breast) gets separated and marinated on its own so it cooks at the same rate as the thicker portions.
The apricot preserves in the marinade aren’t just for sweetness. The fruit sugars brown faster than plain sugar, giving the turkey that burnished, almost-burnt exterior while the inside stays juicy.
Kitchen Tips
- Marinate at least 4 hours, but overnight is better. The soy sauce needs time to season the turkey beyond the surface.
- Brush with reserved marinade while broiling for extra glaze. Turn the pieces once for even browning.
- Watch carefully during the last few minutes. The sugar in the marinade burns quickly under high heat.
- Slice against the grain before plating over rice for the most tender bites.
Variations
- Swap apricot jam for mango chutney for a more distinctly Caribbean flavor.
- Add a Scotch bonnet pepper to the marinade bag for authentic island heat.
- Use the same marinade on bone-in chicken thighs for a quicker-cooking option.
Ingredients
Directions
Carefully bone turkey breast.
Remove fillet from underside of breast by detaching the feather-shaped piece of boneless meat beside the breast bone.
Cut remaining breast meat into 3 equal portions.
In a plastic bag, combine water, soy sauce, sugar, sherry, oil, apricot jam, lemon juice, ginger and garlic; mix well to dissolve sugar.
Prop bag in a bowll; add turkey, submerge in marinade.
Marinade 4 to 6 hours or overnight.
Remove meat from marinade, reserving marinade.
Broil or barbeque turkey 12 to 15 minutes, turning and brushing meat with marinade.
Serve with rice and garnish with sliced fruit.
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