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Soy-Miso Glazed Turkey Breast

Servings: 8 to 10

With a ginger-laced hoisin paste to flavor the turkey and a miso-honey glaze to baste it, the best of both sweet and savory Asian flavors come through in this fresh take on Thanksgiving turkey. Mayonnaise replaces butter as the chosen fat for deep browning and rich flavor.


For the turkey

  • 3 Tbs. mayonnaise
  • 2 Tbs. hoisin sauce
  • 2 tsp. kosher salt
  • 1 tsp. toasted sesame oil
  • 1 2-inch piece fresh ginger, peeled and finely grated (about 2 tsp.)
  • 1 large clove garlic, minced (about 1 tsp.)
  • 2 2-1/2-lb. bone-in turkey breasts

For the glaze and garnish

  • 3 Tbs. honey
  • 3 Tbs. soy sauce
  • 2 Tbs. white (“mellow”) miso paste
  • 1 Tbs. white sesame seeds
  • 2 to 3 scallions, trimmed and thinly sliced, for garnish

Nutritional Information

  • Calories (kcal) : 348
  • Fat Calories (kcal): 135
  • Fat (g): 15
  • Saturated Fat (g): 4
  • Polyunsaturated Fat (g): 5
  • Monounsaturated Fat (g): 4
  • Cholesterol (mg): 102
  • Sodium (mg): 952
  • Carbohydrates (g): 11
  • Fiber (g): 1
  • Sugar (g): 8
  • Protein (g): 40


Prepare the turkey

  • Place a rack in the bottom half of the oven. Preheat the oven to 450°F. In a small bowl, whisk together mayonnaise, hoisin sauce, salt, sesame oil, ginger, and garlic.
  • Pat turkey breasts dry with paper towels, and arrange in a roasting rack set into a roasting pan. Loosen the skin over the breasts, and rub the mayonnaise mixture under and over the skin to cover. Place the turkey in the oven, immediately reduce the oven temperature to 350°F, and roast for 20 minutes.

Glaze the turkey

  • Meanwhile, in a small bowl, whisk together the honey, soy sauce, and miso paste. Baste the turkey with the glaze. Return
    to the oven, and continue to roast, basting every 15 minutes, until a meat thermometer inserted in the thickest part of the breast (away from the bone) registers 165˚F, about 1-1/4 hours more. Scatter sesame seeds over the top during the last 15 minutes of roasting.
  • Let the turkey stand for 10 to 15 minutes, then carve, drizzle with pan drippings, and garnish with scallions.


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