Who says turkey is just for Christmas? Here’s a lovely way to enjoy this big bird —marinated in char siew sauce a la Peking duck.

Roasted “Char Siew” Turkey Breast with Egg Crepes and Brown Hoisin Dressing
Serves 4, Easy

WDTV Recipes: Roasted “Char Siew” Turkey Breast by Chef Heman TanFor the roasted “char siew’’ turkey breast
500g turkey breast
10 pieces egg crepes, store-bought
Half a cucumber, julienned
2 stalks spring onion, julienned
100g ginger, julienned and fried till golden brown
100g roasted cashew nuts, roughly chopped
Micro cress, for garnish

For the marinade
5 cloves garlic
100g old ginger
4 tbsp Double Pagoda Ginger Oil
100g oyster sauce
2 tbsp peanut butter sauce
100g hoisin sauce
2 tbsp dark soy sauce
2 tbsp soy sauce
2 tbsp sugar
Salt, to taste

For the dressing
200g hoisin sauce
1 tbsp dark soy sauce
2 to 3 slices ginger, julienned
2 tbsp Double Pagoda Ginger Oil
20g wolfberries
Sugar, to taste
2 tbsp water

    1. Preheat oven to 180ºC.
    2. Prepare the marinade. Combine all the ingredients in a large mixing bowl and mix well. Marinate turkey breast for at least 2 hrs before cooking.
    3. Place marinated turkey on a baking tray and roast for 25 to 30 mins, until cooked. The juices should run clear when pierced with a skewer. Let turkey rest for 5 to 8 mins before slicing.
    4. Prepare the dressing. Combine all the ingredients in a mixing bowl and mix well. Set aside till ready to use.
    5. Serve sliced turkey breast with egg crepes and condiments.

This was first published in Wine & Dine Cookbook Issue #1 April 2018, ‘Double Pagoda x Cookbook’.

This post was also created in partnership with Chee Seng Oil. For more information, please visit their website.

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