Description
This Soy Glazed Braised Turkey Breast with Five-Spice is a flavorful Asian-inspired dish featuring a boneless, skin-on turkey breast seared to crispy perfection, then braised in a fragrant soy and five-spice infused liquid. The result is tender, juicy meat with a beautifully caramelized skin complemented by a rich, optional gravy made from the pan drippings. Perfect for a special dinner, this recipe highlights traditional Asian spices with the comforting touch of roasted turkey.
Ingredients
Scale
Main Ingredients
- 1 (2 – 2.5 lb.) turkey breast, boneless, skin-on
- 2 tablespoons olive oil, divided
- 1 tablespoon salt
- 1/2 tablespoon ground black pepper
- 1 + 1/2 tablespoon brown sugar
- 3 cloves garlic, crushed
- 1 tablespoon ginger, thinly sliced
- 5 bay leaves
- 2 tablespoons dark soy sauce
- 1 cup water (or enough to cover the skillet by 1-inch)
Asian Five-Spice Seasoning
- 1 stick of cinnamon
- 1 teaspoon cumin seeds
- 1 teaspoon yellow curry powder
- 1 teaspoon Sichuan peppercorns
- 4 star anise
Gravy (optional)
- Pan drippings from the turkey
- 1/2 cup water
- 2 tablespoons cornstarch or all-purpose flour
Instructions
- Prepare the Turkey: Pat the turkey breast completely dry with paper towels to ensure the skin crisps well during cooking. In a small bowl, combine 1 tablespoon olive oil, salt, and black pepper. Rub this seasoning mixture generously all over the turkey breast. Let it rest uncovered on a clean plate for at least 15 minutes to absorb the flavors.
- Sear the Turkey: Preheat your oven to 425°F (220°C). Heat an iron skillet over medium-high heat for 5 minutes until very hot. Place the turkey breast skin-side down in the skillet and sear for about 5 minutes until the skin is golden brown and crispy. Flip and sear the other side for an additional 5 minutes. Remove the turkey breast from the skillet and set aside on a plate.
- Caramelize the Skin: Add the remaining 1 tablespoon olive oil and brown sugar to the skillet. Stir and cook for about 1 minute until the sugar dissolves and starts to caramelize. Return the turkey to the skillet, skin side down, and cook an additional 3 minutes to deepen the caramelization for a rich dark brown color.
- Braise the Turkey: Flip the turkey breast so the skin side is up. Add the crushed garlic, sliced ginger, bay leaves, and all five-spice seasoning ingredients (cinnamon stick, cumin seeds, yellow curry powder, Sichuan peppercorns, star anise) into the skillet around the turkey. Stir the spices briefly until fragrant, about 2 minutes. Pour in the dark soy sauce and enough water to cover the skillet liquid by about 1 inch — roughly 1 cup. Bring the liquid to a simmer on the stovetop.
- Finish Cooking in the Oven: Transfer the skillet to the preheated oven and bake at 425°F for 30 minutes, or until the internal temperature of the turkey reaches 165°F (74°C). During baking, baste the turkey every 10 minutes with the pan juices to infuse flavor and keep it moist.
- Rest the Turkey: Remove the turkey breast from the oven and transfer it to a serving plate. Let it rest uncovered for 15 minutes to allow juices to redistribute and the meat to become tender.
- Make the Gravy (Optional): Strain the remaining liquid from the skillet through a fine-mesh sieve to remove all solid spices and bits. Return the strained liquid to the skillet over medium heat. In a separate bowl, mix the water and cornstarch (or flour) until smooth, then whisk this slurry into the skillet liquid. Stir continuously as the mixture gently simmers until thickened, about 1-2 minutes. Remove from heat and let the gravy cool for 10 minutes before serving.
- Serve: Slice the rested turkey breast and drizzle with the prepared gravy. Serve alongside classic sides such as mashed potatoes and stuffing for a full meal experience.
Notes
- Patting the turkey dry is key for crispy skin.
- Use an iron skillet for better heat retention and even searing.
- Basting during braising enhances moisture and flavor.
- The five-spice blend gives a unique aromatic profile; adjust to taste if desired.
- Gravy is optional but recommended for added richness.
- Use a meat thermometer to ensure the turkey is cooked safely to 165°F.
- Letting the turkey rest after cooking preserves juiciness.
Nutrition
- Serving Size: 6 oz turkey breast with skin
- Calories: 350
- Sugar: 4g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 3.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 42g
- Cholesterol: 110mg
