Grilled Barbeque Sauce Turkey Breast (燒烤火雞胸肉, Siu1 Haau1 Fo2 Gai1 Hung1 Juk6)

I was able to purchase a single half turkey breast at my local market, rather than having to purchase a whole turkey. Grilling the turkey breast after marinating is my preferred method of cooking. I used an already prepared bottled barbeque sauce made by Koon Chun Sauce Factory that’s added to the marinade in place of hoisin sauce. The taste is fairly similar, so hoisin sauce is definitely a good substitute if you don’t have this particular brand’s bottled sauce. Depending upon the weight and height of the turkey breast, indirect cooking on the grill takes less than an hour. Cooking another turkey half breast at the same time takes no more cooking time on the grill and makes great a source for turkey sandwiches.

Enjoy!

Ingredients

4 lb.	2 kg.	Turkey half breast (火雞胸肉, fo2 gai1 hung1 juk6)
1 in.	2.5 cm.	Knob of ginger (薑, goeng1), crushed in a garlic press
4 cloves	4 cloves	Garlic (蒜, syun3), crushed in a garlic press
3 Tbs.	45 ml.	Koon Chun Sauce Factory brand barbeque sauce (柱候酱, cyu5 hau6 zoeng3) or equivalent
½ cup	125 ml.	Soy sauce (豉油, si6 jau4)
½ cup	125 ml.	Shaoxing rice wine (紹興酒, siu6 hing1 zau2) or dry sherry
½ tsp.	2.5 ml.	Ground white pepper (白胡椒, baak6 wu4 ziu1)
1 Tbs.	15 ml.	Sesame oil (麻油, maa4 jau4)

 

Equipment

4 qt.	3.8 L.	Covered bowl
		Tongs and an oil coated paper towel
22.5 in.	57 cm.	Covered charcoal or gas grill (or larger)

 

Koon Chun Sauce Factory
Brand Barbeque Sauce
(柱候酱, cyu5 hau6 zoeng3)

Instructions

1. Prepare the turkey breast by removing any excess fat. Marinate the turkey in a covered container up to 48 hours, turning every 24 hours, in the refrigerator with the ginger and garlic crushed in a garlic press, Koon Chun Sauce Factory brand barbeque sauce or equivalent, soy sauce, Shaoxing rice wine or dry sherry, ground white pepper, and sesame oil. Take the turkey out of the refrigerator at least one hour before cooking. Hoisin sauce can be substituted if barbeque sauce is not available.
2. Prepare the charcoal or gas grill for indirect cooking following the manufacturer’s instructions. Light the charcoal or preheat the gas grill accordingly. Soak the wood for smoking (pecan goes well with this dish) for one hour if desired. I use dry and not soaked wood.
3. If using a charcoal grill, arrange the lighted coals on one half of the grill. The side of the grill with the coals (the “hot” side) will not be used and the side without the coals (the “cool” side) will be used for cooking the turkey. For a gas grill, follow the manufacturer’s instructions as to which burners to leave on for indirect cooking. Clean the grill grate and then, using tongs and a paper towel coated with oil, lubricate the grate to prevent the turkey from sticking. Put the smoking wood onto the coals or as per the instructions for the gas grill.
4. Place the turkey on the cool side of the grill and cook for 40-60 minutes covered. Remove the turkey from the grill and allow to rest for 10 minutes before serving. The temperature of your fire and previous experience with your grill will determine the total cooking time for the turkey.