Oriental Turkey Breast

Oriental Turkey Breast

By: Sheilah Kaufman

Chinese food is a family favorite, but it's not the most cost effective to order in every time you crave the unique tastes. This recipe is easy to make and will satisfy your craving for Chinese food at a much more reasonable cost. You may not have to tip the delivery boy, but your family may be tempted to tip you after making this recipe for them. 

This fabulous recipe is from A Garden of Eatin’ (cookbook) done by BSBI Sisterhood of
Charleston, South Carolina. It is a real winner, and will become an instant favorite.

Tip: This recipe is also great on pork tenderloin, which cooks at 400°F for about 20 to 30 minutes.


  • 4 to 5 lb. whole turkey breast
  • 3 tbsp. red horseradish
  • 3 cloves garlic, minced
  • 1/ 4 cup apricot preserves
  • 5 to 6 tbsp. soy sauce
  • 1/ 2 cup (Chinese) duck sauce

Rub the breast with the minced garlic, and place in a roasting pan. Combine the remaining ingredients and spread over the entire breast, inside and out. Cover and marinate overnight, turning the breast and spooning the sauce over it several times.

Preheat the oven to 325°F and cook the breast covered with foil, allowing 20 to 25 minutes per pound. Turn to bake on each side.

Uncover towards the end of the baking time to allow breast to brown. Remove from oven when juices run clear when pierced with a fork (170 to 180°F internal temperature on a meat thermometer). Don’t leave breast in the oven too long as the internal heat will extend cooking process.

Let cool about 10 minutes before slicing. If it looks like the sauce is drying out, add a little wine to thin it down.

Serves 6.

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A popular lecturer and expert on Mediterranean cooking and Jewish culinary history and traditions, Sheilah has been a guest speaker for Epcot’s Food and Wine Festival, the Textile Museum, the Smithsonian Institution, the Metropolitan Cooking & Entertaining Show, Capital Speakers, Starlight Starbright Children’s Foundation, Les Dames d’Escoffier, Brandeis, Culinary Historians of Washington, the International Jewish Genealogy Convention, diplomatic groups, and the Turkish Embassy.  In addition, she is a popular lecturer for Jewish Federations, Hadassah, diplomatic groups, and Oasis, and has been a frequent guest on television and radio programs (including Martha Stewart Live) across the nation. Sheilah also does consulting and has developed recipes and served as a national spokesperson for a number of international companies. Visit Sheilah's website, here