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Teriyaki Turkey Breast

Teriyaki Turkey Breast

"Marinating this turkey breast overnight gives it great flavor and a juicy tenderness. 'This is the best turkey you will ever eat,' assures Marvin Hayes from Delano, Minnesota. Leftovers-if there are any-taste terrific in the two delicious dishes that follow."
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Ingredients

2 h 15 m servings
Serving size has been adjusted!
Original recipe yields 8 servings

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Directions

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  1. In a bowl, combine the first seven ingredients; ix well. Pour 1 cup marinade into a large resealable plastic bag; add the turkey. Seal bag and turn to coat; refrigerate overnight. Cover and refrigerate remaining marinade.
  2. Drain and discard marinade from the turkey. Place on a rack in a shallow roasting pan. Bake, uncovered, at 350 degrees F for 2 to 2-1/2 hours or until a meat thermometer reads 170 degrees F, basting every 30 minutes with reserved marinade. Let stand for 10 minutes before slicing.

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Reviews

Read all reviews 8
  1. 11 Ratings

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Most helpful positive review

Mmmmmmm!!! Since it's called Teriyaki Turkey Breast, I figured I'd try it w/ teriyaki sauce instead of soy. Used 1/2 the amount of sugar, and a boneless breast (turned upside down), AND made i...

Most helpful critical review

to much flavor for a turkey

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Mmmmmmm!!! Since it's called Teriyaki Turkey Breast, I figured I'd try it w/ teriyaki sauce instead of soy. Used 1/2 the amount of sugar, and a boneless breast (turned upside down), AND made i...

Easy to make and the turkey turned out perfect...very juicy and great flavor. I will make this again and again!

This was absolutely delicious. Made it for Thanksgiving last year!

Wow! Moist, tender, lots of flavor. I used a quarter breast and halved the marinade. Next time I'll use real garlic and ginger, but it was fantastic!

Excellent! Both my husband and I loved it. Only thing I did was put a tent of aluminum foil over the turkey to try to preserve moisture. Will most definitely make this again. Yum, yum, yum!

to much flavor for a turkey

My two year old liked this a lot. It was not bad, but we probably would not make it again. I used a boneless breast instead of a bone-in one (cooked for less time accordingly), so maybe that m...

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