Prep 30 mins
Cook 11 hrs
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.
- 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)
- 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.
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.
This is a great recipe! The marinade is spicy but not overly so and is perfect with the turkey. We grilled ours and the flavor was outstanding - thanks for sharing the recipe!
Boy, is this GOOD. Made recipe as posted except I used another brand of curry powder. The flavor is excellent, and the combo of chicken broth, and sherry couldn't be any better.A definate keeper here.