OVEN ROASTED BONELESS TURKEY BREAST (ASIAN-ITALIAN) Some of you may have noticed that I've been experimenting this summer with variations on an Asian (or maybe Asian/Italian "Marco Polo") slather for grilled meats -- I've used a similar treatment for both pork and chicken and been generally pleased with the results. The other night, with a chilly rain offering us an unpleasant early preview of autumn to come, I brought this method indoors, using yet another variation as a marinade and basting sauce for an oven-roasted boneless turkey breast. This one may have been the best of all, an easy process that turned into a crisp, savory crust that definitely added interest to the dish. It's as simple as this: A couple of hours before dinner, whip up the marinade by mixing in a small bowl: 2 tablespoons hoisin sauce, 1 tablespoon soy sauce, 1 tablespoon hot-pepper vodka, 1 tablespoon Sherry and a dash of hot sauce. Place one boneless, skinless turkey breast (this one weighed 2.5 pounds) on a large plate, dust it with Five Spice and cinnamon, and rub it all over with the marinade. Marinate, turning occasionally, for an hour or more. Preheat oven to a searing 550 degrees F, put the turkey on a rack in a shallow roasting pan, and place it in the oven, reserving the marinade that dripped onto the plate. Turn down heat immediately to 350 F, and roast, turning occasionally and basting with the leftover marinade, for about 20 minutes per pound. If it doesn't seem to be quite done toward the end of this time (check by feel or meat thermometer -- it should reach about 140 to 145 at the center), turn up the heat to 425 to finish. Slice thick or thin and enjoy; the leftovers make great sandwiches. I thought about serving this one with a rich Chardonnay, but a last-minute decision to open an exceptional Beaujolais -- the 1994 Domaine Diochon Moulin-a-Vent -- was even better.
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