Yield: 25 Establishment: Business and Industry Account, Catering Operation, Club Operation   Ethnicity: Asian   Meal Type: Main Course, Entrée   Product Type: Turkey Roast

8 Pounds TURKEY BREAST ROAST

1/4 Cup hoisin sauce

1/4 Cup low-sodium teriyaki or soy sauce

2 Tablespoons dry sherry

2 Tablespoons catsup

2 Tablespoons vegetable oil

1 Tablespoon fresh ginger, grated

2 Tablespoons green onion, chopped

1/2 Teaspoon freshly ground black pepper

Place thawed turkey roasts in shallow pan. Combine remaining ingredients for marinade. Brush marinade over roasts, coating well. Cover marinated roasts and refrigerate for several hours or up to 12 hours. Remove roasts from marinade and place on rack in roasting pan. Reserve marinade. Add one-half inch water to bottom of pan. Cover roasts with aluminum foil and place in 325 degree F oven for one hour. After one hour, remove foil from roasts and brush well with reserved marinade. Continue to roast, uncovered, until juices run clear and internal temperature is 165 degrees F. Let stand 20 minutes, remove netting and slice.

Recipe Source: Recipe kindly provided by Jennie-O Turkey Store.