Name: Soy Glazed Braised Turkey Breast with Five-Spice Recipe
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Cuisine: Chinese Fusion
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); 1 stick of cinnamon; 1 teaspoon cumin seeds; 1 teaspoon yellow curry powder; 1 teaspoon Sichuan peppercorns; 4 star anise; Pan drippings; 1/2 cup water; 2 tablespoons cornstarch or all-purpose flour

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If you’re looking to impress dinner guests or simply treat yourself to a cozy meal, this Soy Glazed Braised Turkey Breast with Five-Spice Recipe is absolutely a game-changer. I love this recipe because it takes the humble turkey breast and elevates it with an irresistible glaze and the warm, aromatic notes of five-spice – all while keeping the meat juicy and tender. You’ll find that the combination of searing, braising, and slow oven roasting creates a beautifully caramelized, flavorful crust that you’ll want to savor every time. Ready to learn all my secrets for getting it just right? Let’s dive in!

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Why You’ll Love This Recipe

Perfectly Balanced Flavors: The soy glaze and five-spice bring a savory, sweet, and fragrant harmony that elevates ordinary turkey breast.
Juicy, Tender Turkey Every Time: Braising followed by roasting locks in moisture and makes slicing effortless.
Easy to Make with Simple Techniques: You don’t need to be a pro chef—just follow the steps and your kitchen will smell amazing.
Great For Friends & Family: This dish consistently wins compliments and is a crowd-pleaser whether it’s a weeknight dinner or a special occasion.

A white plate holds two main layers of food: on the left side, there is a large piece of roasted chicken with crisp, golden-brown skin showing a textured, slightly shiny surface; on the right side, a mix of stuffing with light brown bread cubes dotted with small dark spots, pieces of pale green celery, and bits of reddish cranberry, all forming a loose, chunky pile; in the background, there is a clear glass bowl with more stuffing and a white cup filled with dark brown gravy on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 - Soy Glazed Braised Turkey Breast with Five-Spice, turkey breast recipes, savory glazed turkey, five-spice turkey, braised turkey dishes

Ingredients You’ll Need

The magic behind this Soy Glazed Braised Turkey Breast with Five-Spice Recipe all starts in the ingredients. Each one plays a key role— from the aromatics to the spices and glaze. I always recommend using fresh garlic and ginger for the best flavor, and make sure to get dark soy sauce, which adds richer depth compared to the lighter versions.

Flat lay of a whole boneless turkey breast with skin-on, a few whole brown garlic cloves, a small pile of thinly sliced fresh ginger, five fresh green bay leaves, a small stick of cinnamon, a teaspoon of cumin seeds, a teaspoon of bright yellow curry powder, a teaspoon of reddish-brown Sichuan peppercorns, four whole star anise pods, a small white ceramic bowl of dark soy sauce, a small white ceramic bowl of golden brown sugar, a small white ceramic bowl of olive oil, a small white ceramic bowl of salt, a small white ceramic bowl of ground black pepper, a small white ceramic bowl of water, and a small white ceramic bowl with white cornstarch powder, all arranged symmetrically and balanced, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 - Soy Glazed Braised Turkey Breast with Five-Spice, turkey breast recipes, savory glazed turkey, five-spice turkey, braised turkey dishes

Turkey breast: Choose a boneless, skin-on breast to get that crispy skin effect and tender meat.
Olive oil: Provides a nice base for searing without overpowering the spices.
Salt: Enhances all the other flavors—don’t skip this!
Ground black pepper: Adds subtle heat and complexity.
Brown sugar: Helps create that irresistible caramelized glaze on the skin.
Garlic: Freshly crushed to release pungent, warming aroma.
Ginger: Thinly sliced for brightness and zing.
Bay leaves: Classic herb that complements the five-spice seasoning.
Dark soy sauce: Delivers a deep umami punch essential to the glaze.
Water: Used for braising to keep the meat moist and tender.
Five-spice seasoning ingredients: Includes cinnamon stick, cumin seeds, yellow curry powder, Sichuan peppercorns, and star anise—freshly toasted if possible for intense fragrance.
Cornstarch or flour (optional): For making the silky gravy from pan drippings.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

This recipe is fantastic as-is, but I love tweaking it a bit depending on the mood or season. Feel free to make it your own by adjusting the spices or adding extras—it’s all about what you enjoy! I often experiment with swapping out some of the five-spice components or adding a bit of chili for heat.

Add Heat: When I first tried adding a few dried red chili flakes, my family went crazy for the extra kick paired with the sweetness.
Herb Infusion: Sometimes I incorporate fresh thyme or rosemary with the bay leaves for more herbal depth.
Gluten-Free: Simply use cornstarch instead of flour for thickening the gravy.
Make It Ahead: You can prepare the seasoning and marinade step the night before to intensify the flavors.

How to Make Soy Glazed Braised Turkey Breast with Five-Spice Recipe

Step 1: Prep the Turkey for Crispy, Flavorful Skin

The first thing I do is pat the turkey breast completely dry with paper towels; this is crucial because any moisture will steam the skin instead of letting it crisp up. Then, mix olive oil with salt and black pepper and rub this seasoning blend generously all over the breast. Let it rest for at least 15 minutes at room temperature. This resting step allows the seasoning to absorb and the skin to dry slightly, ensuring that beautiful golden crust later on.

Step 2: Sear the Turkey for that Gorgeous Brown Crust

I preheat my oven to 425°F and heat an iron skillet over medium-high heat for about 5 minutes until sizzling. The trick here is to get the pan hot before adding the turkey—this initial searing locks in flavor and begins building a caramelized skin. Place the breast skin-side down carefully; it should start to brown in about 5 minutes. Flip and sear the other side for another 5 minutes, then set the turkey aside for a moment. Next, add the remaining olive oil and brown sugar to the skillet and cook briefly until the sugar melts, then return the turkey with skin down again for an extra 3 minutes. This extra step with brown sugar deepens the color and enhances the glaze—trust me, it’s worth it!

Step 3: Braise with Five-Spice and Aromatics

Flip the turkey to skin side up, add crushed garlic, sliced ginger, bay leaves, and all the five-spice ingredients to the skillet. Stir briefly until fragrant, which should take about 2 minutes—you’ll notice a lovely perfume filling your kitchen. Pour in dark soy sauce and enough water to cover about an inch of the turkey in the skillet. Bring this to a gentle simmer on the stove top, then transfer the entire skillet into the oven. Roast at 425°F for around 30 minutes, or until the internal temperature reaches 165°F. I like to spoon some of the braising liquid over the turkey every 10 minutes; this helps the flavors soak in and keeps the meat juicy.

Step 4: Rest and Prepare the Optional Gravy

When the turkey is done, remove it from the oven and transfer it to a plate to rest for 15 minutes—this is a step you never want to skip because it lets the juices redistribute, leading to moist, tender slices. While it rests, I strain the braising liquid to remove spices and bits, then simmer the liquid in the skillet with a simple cornstarch mixture to thicken it into a luscious gravy. Drizzle this over the turkey when serving for that professional touch.

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Pro Tips for Making Soy Glazed Braised Turkey Breast with Five-Spice Recipe

Dry the Skin Thoroughly: I learned early on that drying the turkey skin completely makes all the difference to getting it crispy, so don’t skip that step!
Toast Your Spices: For a more potent five-spice flavor, gently toast cinnamon, cumin, star anise, and Sichuan peppercorns in a dry pan before using them.
Spoon Braising Liquid Often: Basting the turkey every 10 minutes during roasting helps keep it moist and infuses those incredible flavors.
Use a Meat Thermometer: Avoid dry turkey by monitoring the internal temp—stop cooking right at 165°F for perfect tenderness.

How to Serve Soy Glazed Braised Turkey Breast with Five-Spice Recipe

A white plate on a white marbled texture surface holds sliced cooked chicken with crispy, brown skin on top left. The chicken is cut into about six thick pieces, showing white tender meat inside. Dark brown gravy sauce is drizzled over the chicken slices, creating shiny, smooth patches on top. To the right of the chicken is a heap of stuffing made of golden brown toasted bread cubes mixed with pale green celery pieces and small white cauliflower bits, with some dried red cranberries scattered through. The overall look is warm and homey, with a few crumbs from the stuffing around the plate edges. Photo taken with an iphone --ar 2:3 --v 7 - Soy Glazed Braised Turkey Breast with Five-Spice, turkey breast recipes, savory glazed turkey, five-spice turkey, braised turkey dishes

Garnishes

I love to finish this dish with a sprinkle of thinly sliced scallions and a few toasted sesame seeds for an extra layer of texture and color. Sometimes a handful of fresh cilantro or a squeeze of lime adds a bright contrast to the rich glaze. These touches really elevate the presentation and flavor.

Side Dishes

My go-to sides are creamy mashed potatoes which soak up that luscious gravy perfectly, and a crisp, simple green vegetable like steamed bok choy or green beans. Sometimes I serve it with fragrant jasmine rice or even a light Asian slaw to cut through the richness.

Creative Ways to Present

For special occasions, I’ve served slices of the turkey breast fanned out on a platter with the five-spice glaze drizzled over and garnished with edible flowers and fresh herbs. It always sparks conversation and looks stunning on the table!

Make Ahead and Storage

Storing Leftovers

I store leftovers tightly wrapped in the fridge and find they stay juicy for up to 3 days. I like to pour a little of the braising liquid over the slices before sealing, which adds moisture and flavor when you reheat them later.

Freezing

This turkey breast freezes well, especially if you slice it first. I usually wrap portions in foil and place them in airtight freezer bags—then thaw overnight in the fridge before reheating.

Reheating

I gently reheat slices in a covered pan with a splash of the reserved braising liquid over medium-low heat to keep the meat from drying out. This method keeps the texture and flavors nice and fresh.

FAQs

Can I use turkey legs or thighs instead of breast for this recipe?

Absolutely! While the recipe is designed for a turkey breast, you can adapt it to dark meat like legs or thighs. Just be mindful that cooking times will be longer because dark meat is thicker and takes more time to reach a safe internal temperature. Braising and basting are still key to keep the meat tender and flavorful.
What if I don’t have all the ingredients for the five-spice seasoning?

If you’re missing a few components, you can use a pre-mixed five-spice powder from the store as a shortcut. Alternatively, focus on the star anise, cinnamon, and Sichuan peppercorns for the core flavors—these alone provide that classic five-spice aroma. Feel free to adjust to your taste.
Is it necessary to use an iron skillet for this recipe?

A cast iron skillet works best because it retains and distributes heat evenly, which is perfect for searing and braising. However, if you don’t have one, any oven-safe skillet or roasting pan can work—just make sure it’s sturdy enough to withstand the stovetop and oven heat.
How do I know when the turkey breast is fully cooked?

The safest and most reliable way is to use a meat thermometer. When the internal temperature hits 165°F (74°C), it’s ready. This prevents overcooking and ensures juicy results every time.

Final Thoughts

I absolutely love how this Soy Glazed Braised Turkey Breast with Five-Spice Recipe turns out every time. It’s become a staple whenever I want something comforting yet special. The balance of sweet, salty, and aromatic spices always brings smiles to the table. If you’re searching for a recipe that elevates turkey beyond the usual roast, this one’s guaranteed to impress. Give it a try—you’ll find yourself making it again and again!