Rogue Dutch Oven Cookers

Roasted Gingered Turkey Breast 


This is a good substitute for a small family not wanting to roast a whole turkey. This well serve 5 or 6.   


1 turkey breast half  ( about 1½ pounds ) skinned and boned
2 teaspoons canola or vegetable oil
           Ginger marinade 
3  garlic cloves, fine minced
3/4 teaspoon ground cinnamon 
2 tablespoons peeled and fresh grated ginger
¼ cup turkey broth*
1 teaspoon dark sesame oil
1 tablespoon low-sodium soy sauce

To make the marinade, combine the garlic, cinnamon, ginger, stock, sesame oil, and soy sauce in a mixing bowl large enough to hold the turkey breast. Using a knife with a sharp point, poke several ½-inch-deep slits in the thick part of the meat to allow the marinade to penetrate. Put the turkey in the bowl with the marinade and turn to coat it. Cover and refrigerate for 6 to 8 hours. turning occasionally. ( Do this first thin in the morning so you can prep and cook other dishes while the turkey is marinading.) Remove the turkey from the refrigerate and let come to room temperature. Prepare a 12" deep Dutch oven with the oil and set over 9 or 10 charcoals. remove the turkey from marinade, scraping any clinging garlic and ginger back into the bowl. Reserve the marinade. Place the turkey into the Dutch oven. Sauté the turkey until golden brown on one side--about 4 minutes-- and turn. Using a pastry brush to baste with the marinade and the accumulated juices and continue cooking for 1 to 2 minutes. Place the lid on the oven and add 15 to 18 charcoals to the lid and cook 20 to 30 minutes or until internal temperature reaches 165°f. basting with reserved marinade 1 or 2 times during cooking time. Let the turkey rest for at least 5 minutes before carving. Serve hot or cold.          


* I prefer " Better than Bullion" it is in most grocery stores on the soup aisle. They make all difference flavors. I use many of there flavors, especially the chicken, beef and  garlic.