10 February 2021
Honey Lacquered Turkey Main Course, Non-Veg
Chef Soundararajan shared this signature recipe on the occasion of the fifth anniversary of Better Kitchen magazine.
Ingredients
- Turkey Breasts With Skin: 1 No
- Soy Sauce Dark: 60 Ml
- Orange Zest, Cut, Strips: 5 Gm
- Orange Juice: 60 Ml
- Brown Sugar: 15 Gm
- Honey: 15 Ml
- Hoisin Sauce: 15 Ml
- Chili Flakes: 2 Gm
Seasoning
- Five Spice Blend: 2 Gm
- Salt: A/N
- White Pepper: 2 Gm
- Cinnamon (Ground): 2 Gm
Method
- In a saucepan over medium heat, combine the soy sauce, orange zest, orange juice, brown sugar, honey, hoisin sauce, chilli flakes and seasonings. Bring to a simmer and cook until reduced by half, about 10 minutes. Set the glaze aside
- Preheat an oven to 220°c
- Place a sauté pan on a medium flame and season the turkey breast with salt on both sides. When the pan is hot, place the breast skin side down and slightly reduce the heat, until seared.
- Brush the breasts on the skin side with the honey glaze and place in the oven to cook to a perfect and allow the honey to take on a shiny, lacquered finish. Allow to rest for 2 minutes before slicing.
Salad Assembly
Ingredients
- Romaine lettuce, torn into pieces: 30 Gms
- Tomato, sliced: 40 Gms
- Eggs, hard cooked, sliced: 01 No
- Onions, sliced, rings: 15 Gms
- Bell peppers, sliced: 40 Gms
- Orange, segments: 30 Gms
- Dates, seedless: 04 Nos
- Dressing: honey orange: 30 Ml
- Honey lacquered turkey sliced
Method
- Layer lettuce, tomatoes, onions, bell peppers and eggs in a serving plate.
- Top with sliced honey lacquered turkey and garnish with dates and oranges.
- Just before serving pour the dressing over the salad.
Note: Five spice blend and cinnamon can be altered and you can use your choice of seasonings and spices. You can also interchange dates with cranberry.
By Dr. Soundararajan P. ![](/backend/web/uploads/2/c154d855a0-soundararajan.jpg)
With 40 years of exemplary services in the gastronomic industry, Soundararajan has set new benchmarks of culinary excellence. He is co-founder of Young Chefs Association of India, Founder General Secretary of Indian Federation of Culinary Associations & Chefs Guild of India, President Mentor of South India Culinary Association, coordinator in the Educational committee of IFCA, etc. He won several accolades and awards for his work and services.