Grilled Turkey with Hoisin Sauce
Asian-style grilled turkey breast, red and green bell pepper strips and thick white onion rings are seasoned with a flavorful hoisin glaze.
3 tablespoons ketchup
3 tablespoons hoisin sauce
1 1/2 tablespoons cider vinegar
2 teaspoons honey
2 packages Honeysuckle White® Boneless Skinless Turkey Breasts (about 2 1/2 pounds)
1 teaspoon Chinese five-spice powder
Salt and ground black pepper, to taste
2 green bell peppers, cored and cut into 1-inch strips
2 red bell peppers, cored and cut into 1-inch strips
1 large white onion, cut into 1-inch ring
- For Hoisin Glaze: In small saucepan, whisk together ketchup, hoisin sauce, vinegar and honey. Bring to a simmer; remove from heat and keep warm. (Glaze can be made ahead; refrigerate, covered, and reheat as needed.)
- For Turkey: Rub turkey with oil; season with five-spice, salt and pepper. Grill over gas or charcoal, turning frequently, 12 to 16 minutes or until internal temperature reaches 170°F. Brush with hoisin glaze and grill 1 minute more on each side. Remove from grill and keep warm.
- For Vegetables: Grill onions and peppers until tender; transfer to serving platter.
- To Serve: Slice turkey, arrange on top of vegetables and brush with remaining glaze.
Makes 6 servings.
Recipe and photograph provided courtesy of Honeysuckle White, a division of Cargill, Incorporated. Used with permission.