My F&W
quick save (...)
Turkey Breast with Ginger-Scallion Sauce
© Gabriele Stabile

Turkey Breast with Ginger-Scallion Sauce

  • ACTIVE: 45 MIN
  • TOTAL TIME: 1 HR 30 MIN
  • SERVINGS: 6
  • STAFF-FAVORITE

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.

YOU MIGHT ALSO LIKE

Ratings

Average Rating

(1)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    You might also like
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.