Turkey Teriyaki

Culinary Setting
Cooking Style
Boneless Breast


4 (4 to 6 oz) TURKEY CUTLETS

1/2 c lower-sodium soy sauce

1/4 c dry sherry

2 tbsp honey

2 tsp fresh gingerroot, peeled and grated

1 tsp orange rind zest

1/2 tsp sesame oil

2 Cloves garlic, minced

4 c cooked rice

As needed sesame seeds, toasted


Gently flatten turkey pieces to an even 1/2-inch thickness. Place in a plastic bag.

In a small bowl, mix together soy sauce, sherry, honey, ginger, orange zest, sesame oil and garlic. Pour marinade over turkey pieces. Close plastic bag and refrigerate at least 2 hours or up to 6 hours.

Remove from marinade and discard marinade.

Preheat grill or broiler to medium heat. Broil or grill, 4-inches from the heat source, for 3 to 5 minutes on each side or until turkey reaches an internal temperature of 165 degrees F. Let turkey rest for 3 to 5 minutes.

Slice thinly on the diagonal and place over cooked rice. Garnish with sesame seeds.

Nutrition Facts

Total Calories 370

Total Fat 2 g

Saturated Fat 0 g

Cholesterol 90 g

Sodium 240 mg

Potassium 66 mg

Total Carbohydrates 46 g

Sugars 1 g

Protein 40 g

% Daily Protein 0

% Daily Vitamin C 0

% Daily Calcium 4

% Daily Iron 20

Notes One serving contains less than one gram of dietary fiber