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750 g single boneless turkey breast
3 tbsp fish sauce
3 tbsp hot chili-garlic sauce, or sambal oelek
2 tbsp brown sugar
1 tbsp sesame oil
1 tbsp vegetable oil, or peanut oil
To enable sauce to penetrate meat, use kitchen scissors or a sharp knife to make small slits in turkey skin every 2 inches (5 cm). Then place breast in a large plastic bag or deep bowl.
Stir fish sauce, chili-garlic sauce, sugar and sesame oil together until sugar is dissolved. Pour over turkey. To ensure turkey is surrounded by sauce, gather top of bag together close to meat and seal tightly with an elastic band. Place bag in a dish to support roast. Refrigerate overnight.
Oil grill and preheat barbecue to medium heat. Remove turkey from bag. Discard marinade and rub vegetable oil all over turkey. Place turkey on grill. Close lid and barbecue, turning partway through, until breast starts to feel springy and juices run clear when a skewer is inserted in thickest part of meat, from 40 to 45 minutes.
Calories 267, Protein 44.6g, Carbohydrates 3.4g, Fat 7g, Fibre 0.3g, Sodium 499mg.
Jazz up a roast turkey breast with Asian flavours. Leave the skin on during cooking for maximum taste and tenderness. For a lower-fat entrée, remove the turkey skin just before serving.
Prepare turkey as you would for barbecuing. Preheat oven to 375F (190C). Place marinated turkey in a shallow-sided oiled baking pan, preferably on an oiled oven rack. Roast, uncovered, until cooked as indicated above, from 50 to 70 minutes for a 1-1/2 pound (750 g) breast.
You can buy fish sauce and chili-garlic sauce at Oriental grocery stores or specialty food shops.
Turkey breasts can char quickly during barbecuing. To prevent charring once turkey is browned, crumple a piece of foil so it is just smaller than size of turkey breast. Place breast on foil and continue barbecuing.