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Turkey Teriyaki

  • Scaloppini
  • Lunch
  • Dinner
  • Snack
  • Everyday
  • 30 minutes or less

This favourite Japanese dish is perfect served over steamed rice alongside edamame and carrots.

Prep Time

5 minutes

Cook Time

5 minutes

Print Recipe

Ingredients

  • 1/3 cup (75 mL) sodium reduced soy sauce
  • 3 tbsp (45 mL) dry sherry or mirin (rice wine)
  • 2 tbsp (25 mL) liquid honey
  • 2 tsp (10 mL) fresh ginger, grated
  • 1 tsp (5 mL) orange rind, grated
  • 1/2 tsp (2 mL) sesame oil
  • 2 cloves garlic, minced
  • 8 Ontario turkey scaloppini
  • 1 tsp (5 mL) toasted sesame seeds (optional)

Instructions

  • In a large resealable plastic bag, combine soy sauce, sherry, honey, ginger, orange rind, oil and garlic. Add turkey scaloppini and seal bag. Move turkey around in bag to become well coated. Refrigerate for at least 2 hours or for up to 8 hours.
  • Remove from marinade and broil or grill over medium high heat for about 5 minutes, turning once until turkey is no longer pink inside.
  • Slice thinly on a diagonal to serve and sprinkle with sesame seeds, if desired.

Need More Help?

Learn everything you need to know about selecting, preparing, and cooking whole turkeys.

Classic Roasted Whole Turkey

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