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Turkey Breast with Ginger-Scallion Sauce
© Gabriele Stabile

Turkey Breast with Ginger-Scallion Sauce

  • ACTIVE: 45 MIN

David Chang recommends poaching turkey breast in leftover turkey stock before serving it with ginger-scallion sauce, based on his favorite condiment at Great N.Y. Noodletown in Chinatown.

  1. 1 1/2 cups thinly sliced scallions
  2. 6 tablespoons minced fresh ginger
  3. 1/4 cup vegetable oil
  4. 1 teaspoon sherry vinegar
  5. 1 1/2 teaspoons light or low-sodium soy sauce
  6. Kosher salt
  7. 3/4 pound turkey breast
  8. Turkey Cracklings
  1. In a medium bowl, combine the sliced scallions with the minced ginger, vegetable oil, sherry vinegar and soy sauce. Season with kosher salt.
  2. Cut the turkey breast into 6 thick slices. Arrange the turkey slices on individual plates and spoon the ginger-scallion sauce on top. Garnish with the Turkey Cracklings and serve at once.
Make Ahead The ginger-scallion sauce can be refrigerated, covered, overnight. Serve at room temperature.

Suggested Pairing

David Chang's turkey with ginger-scallion sauce has a salty earthiness that will pair well with a fruity but not-very-tannic red. Pour a Grenache from Australia—the wine's rich flavors will be ideal.

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