Updated Nov 24, 2014Chatelaine
- Lightly oil grill, then preheat barbecue to medium-high. In a large bowl, stir teriyaki with soy sauce and juice. Stir in garlic and ginger.
- Cut each turkey breast against the grain into 1/2-inch (1-cm) slices. Add slices to bowl and stir to coat with teriyaki mixture. Then place turkey on barbecue and grill with lid closed until cooked through and springy when pressed, from 5 to 6 minutes per side. Serve immediately. Great with a green salad or coleslaw. Any leftovers can be wrapped and refrigerated up to 3 days. Super for sandwiches the next day at lunch.
Not just for Thanksgiving, turkey breasts can be sliced into thick steaks — ideal for grilling. The fast heat keeps them moist, and you’ll have a low-cal entrée ready in less than 20 minutes.
If you have more time to prepare, place one unsliced, skinless boneless turkey breast in a large plastic bag. Pour in entire amount of marinade called for in this recipe. Push turkey into marinade and seal bag. Place bag in a bowl and refrigerate overnight. Remove turkey from bag and discard marinade. Slice and grill as above or cook turkey breast whole, turning occasionally, from 30 to 40 minutes. Cut into thick slices and serve immediately.