Ingredients

The following ingredients have 5 Servings
  • 1 bone-in skin-on half turkey breast (about 1.4-kg / 3 pounds (*Footnote 1))
  • 1 teaspoon sea salt
  • 1 teaspoon coarsely ground black pepper
  • 2 tablespoons unsalted butter
  • 2 tablespoons hoisin sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon Shaoxing wine
  • 1 tablespoon coriander
  • 1/4 teaspoon five spice powder
  • 3 cloves garlic
  • 2 green onions (, coarsely chopped)
  • 1/2 thumb ginger (, sliced)
  • 1 carrot (, coarsely chopped)
  • 1 leek (, coarsely chopped)
  • 1 white onion (, quarter unpeeled)
  • 1 head garlic (, halve unpeeled)
  • 1 cup chicken stocks ((and extra for cooking gravy))
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 2 cups turkey juice and/or stock ((*footnote 2))

Instruction

  • Pat the turkey breast dry with a paper towel. Let rest at room temperature for 30 minutes while you prepare other ingredients.
  • Preheat oven to 220 degrees C (425 degree F).
  • Prepare a roasting pan. Spread out the carrot, leek, white onion and garlic. Add chicken stock.
  • Combine all the ingredients for the hoisin butter sauce into a food processor. Puree until it becomes a fine paste. If you don’t have a food processor, finely chop garlic, green onion, shallot, and ginger. Mix everything together by using a mortar and pestle to form a paste.
  • Separate the skin from the turkey breast by gently sliding your finger between the meat and the skin. Try not to tear the skin. Leave the edges attached, so it shape a pocket to hold the butter. If you cannot stuff all the butter in, save the rest to use later (as chicken marinade or sauce).
  • Pour the paste in between the skin and the meat. Press your finger on top of the skin to distribute the paste evenly underneath. Sprinkle sea salt on both sides of the turkey breast.
  • Place the turkey breast onto the roasting pan with vegetables. Bake until the internal temperature reaches 60 degrees C (140 F), 50 minutes to 1 hour. The residue heat will keep cooking the turkey while resting.
  • Once the turkey is cooked through, remove it from the roasting pan and place onto a plate. Loosely cover with foil and let rest for 15 to 30 minutes.