Monday, July 17, 2017

# Asian Turkey # cooking

Crockpot Monday: Asian Turkey

For the longest time, I turned my nose up at any recipe that declared itself to be Asian. Why? Soy sauce. I just didn't like it. It's still not my favorite but I've found that if it's paired right, it can be downright tasty!

1 turkey breast (5-7 pounds)
1/3 cup soy sauce
1/3 cup sesame oil
1 Tablespoon peanut butter
1 Tablespoon prepared horseradish cream
3 garlic cloves, smashed and chopped
2 limes, juiced
1/2 teaspoon kosher salt


Place the turkey breast into the crockpot, breast side down. In a small mixing bowl, combine the soy sauce, sesame oil, peanut butter, horseradish, chopped garlic, lime juice, and salt. Whisk together until everything is incorporated. Pour the sauce all over the turkey breast, allowing the sauce to pool up in the rib cage cavity.

Cover. If your lid doesn't fit on your pot completely (mine didn't), cover the top of your insert with layers of foil. Crimp the edges as tightly as you can and then place your lid on top. Cook on low for about 8 hours, or until meat is no longer pink when you cut into it and registers 170 degrees. If your turkey has a built-in thermometer it should pop up.

Carefully remove the turkey from the pot and let sit for 10 minutes or so before slicing.

If you’re a gravy fan, pour the turkey drippings into a small sauce pan and boil on the stove until the sauce has thickened and reduced. Serve with your favorite sides!


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