- Combine all glaze ingredients and purée or mash into a coarse paste.
- Oven Method: Preheat oven to 350°C (177°C) and place breast skin-side-up on a rack in a roasting pan. If frozen, roast for approximately 1 hour and 45 minutes. If thawed cook for approximately 1 hour. Cook to a minimum internal temperature of 170°F (77°C). Brush generously with the Thai glaze and cook for an additional 5 minutes. Let stand for 10-15 minutes before slicing.
- BBQ Method: Preheat barbecue to medium-high. Place turkey roast directly on grill skin-side up, over indirect or low heat with the lid down. If the roast is frozen, cook for approximately 90 minutes. If thawed, cook for approximately 45 minutes. Cook to a minimum internal temperature of 170°F (77°C). Brush generously with the Thai glaze, turn and brush on bottom as well. Cook for an additional 2.5 minutes on each side. Remove from grill, cover loosely with foil and let stand for 10-15 minutes before slicing.
Recipe courtesy of Chef Jason Wortzman
Copyright 2018 Granny's Poultry Cooperative (Manitoba) Ltd.,
All Rights Reserved