Recipe by Outta Here
A spicy marinade for turkey breast. Madras curry powder is a hot version. The turkey breast is NOT a formed roast, but a whole, boned breast with skin on. VARIATION: use marinade on whole chicken and grill chicken on spit. Cooking time includes 8 hours marinating time. Serve hot, or refrigerate and slice for sandwiches or salads.
Top Review by Mia in Germany
This is an outstanding marinade! Made it for DH who is not a turkey breast lover, and he told me to rate it with 5 stars and make it again soon. The meat remains so wonderfully juicy, not drying out at all. I used hot madras curry and will try it with mild curry, too. This definitely is a new keeper. Thanks for posting!
Made for Holiday Tag.
- 1⁄2 cup peanut butter
- 1⁄2 cup dry sherry
- 1⁄2 cup chicken broth
- 1 tablespoon Madras curry powder
- 1 teaspoon soy sauce
- 1 garlic clove, peeled and minced
- 1 shallot, peeled and minced
- 1⁄4 teaspoon ground pepper
- 4 1⁄2 lbs boneless turkey breast (skin on)
Directions See How It's Made
- Put the peanut butter, sherry, broth, curry powder and soy sauce in a bowl and mix until smooth. Stir in the garlic, shallot and pepper.
- Put the turkey into a gallon plastic zipper bag and pour in the marinade. Close the bag and turn to coat the turkey. Refrigerate 6-8 hours.
- Pre-heat oven to 325°F.
- Remove the turkey from the bag and place on a rack in a roasting pan. Roast about 30 to 35 minutes per pound. Baste often with marinade.
- Let the turkey rest 10 minutes before carving. Serve warm or cold.