Description
This Soy Glazed Braised Turkey Breast with Five-Spice is a flavorful and tender turkey dish featuring a rich soy glaze and aromatic Chinese five-spice seasoning. The turkey is seared to achieve a crispy skin, then braised in a fragrant broth with garlic, ginger, and spices before finishing in the oven. An optional savory gravy made from the pan drippings enhances the meal, which pairs beautifully with mashed potatoes and stuffing.
Ingredients
Units
Scale
Turkey and Glaze
- 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
- 1/2 cup water
- 2 tablespoons cornstarch or all-purpose flour
Instructions
- Prepare the Turkey: Pat dry the turkey breast completely with paper towels to remove excess moisture for crispier skin. In a bowl, combine 1 tablespoon olive oil, salt, and black pepper, then rub the mixture generously over the turkey. Let it rest on a clean plate for at least 15 minutes to absorb the seasoning.
- Sear the Turkey: Preheat your oven to 425°F. 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 browned. Flip and sear the other side for another 5 minutes. Remove the turkey breast to a plate temporarily.
- Caramelize the Brown Sugar: Add the remaining 1 tablespoon olive oil and brown sugar to the hot skillet. Cook for 1 minute, stirring until the brown sugar dissolves. Return the turkey breast skin-side down to the skillet and cook for 3 more minutes to deepen the caramelization and browning of the skin.
- Braise the Turkey: Flip the turkey breast skin-side up. Add crushed garlic, sliced ginger, bay leaves, and all the five-spice ingredients (cinnamon stick, cumin seeds, yellow curry powder, Sichuan peppercorns, star anise) to the skillet. Stir for about 2 minutes until fragrant. Add the dark soy sauce and about 1 cup of water, enough to cover the skillet about 1 inch or around 1/3 of the turkey thickness. Bring the liquid to a simmer.
- Oven Bake: Transfer the skillet with turkey and braising liquid into the preheated oven. Bake uncovered for 30 minutes or until the internal temperature of the turkey reaches 165°F. Every 10 minutes, spoon some of the braising juice over the turkey to infuse flavor and keep it moist.
- Rest the Turkey: Remove the turkey from the oven and transfer it to a plate. Let it rest for 15 minutes before slicing to retain juices and tenderness.
- Make the Gravy (Optional): Strain the pan drippings through a fine mesh sieve, discarding solids. Return the strained liquid to the skillet over medium heat. In a bowl, whisk together 1/2 cup water and 2 tablespoons cornstarch (or all-purpose flour) until smooth. Slowly add this mixture to the skillet, stirring constantly. Bring to a gentle simmer and cook for about 1 minute until thickened. Pour gravy into a serving bowl and cool slightly.
- Serve: Slice the turkey breast and drizzle with the prepared gravy. Serve alongside mashed potatoes and stuffing for a complete meal.
Notes
- Patting the turkey dry ensures crispy skin during searing and roasting.
- The five-spice blend can be adjusted to taste by varying the quantities or omitting ingredients if unavailable.
- Braising liquid should only cover about one-third of the turkey breast to prevent boiling or steaming instead of braising.
- Use an iron skillet or oven-safe pan for easy transition from stovetop to oven.
- Letting the turkey rest after cooking is crucial for juicy slices.
- Gravy can be thickened with flour as an alternative to cornstarch depending on preference.
Nutrition
- Serving Size: 1 serving (about 1/4 turkey breast)
- Calories: 350
- Sugar: 5g
- Sodium: 750mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 110mg
