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Ingredients:

1 turkey breast
1 tsp grated fresh ginger
1 tsp dry mustard
1 tsp monosodium glutamate
1 tbsp honey
1/2 c soy sauce
1/4 c salad oil
3 cloves garlic, minced

Have butcher bone and cut turkey breast crosswise into 1 to 1 1/2 inch thick steaks; chill until ready to use. Combine remaining ingredients in glass or pottery bowl; let stand at room temperature for 24 hours. Pour over turkey steaks; cover. Refrigerate for several hours or overnight. Drain steaks; reserve marinade. Cook steaks over hot coals for about 8 minutes on each side, brushing occasionally with reserved marinade, if desired. One teaspoon ground ginger may be used instead fresh ginger. Frozen turkey breast or turkey breast roll, cut while frozen, then thawed, may be susbstituted for fresh turey breast.