Sambal Roasted Turkey Breast

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Sambal Roasted Turkey Breast uses the heat of sambal oelek for this flavorful dish.  A sambal is any sauce or paste that is made from various peppers. The flavor is hot! Sambal is an Indonesian word, referring to a condiment made with chili peppers. Essentially it is a raw ground up chili paste. Any chili sauce or paste would be called a sambal.

Equipment
whisk 
large bowl 
roasting pan 
digital, instant-read meat thermometer 

Shopping List
1 cup kosher salt 
1/4 cup brown sugar 
1 gallon cold water 
1 whole bone-in turkey breast 
1/4 cup sambal oelek 
1 orange, halved 
1/2 white onion 

Instructions:
Mix the salt and sugar into the water, using a whisk, until dissolved. The water should be very cold. If it’s not, add ice after you’ve whisked in the salt and sugar. Pour the water mixture into a large Ziploc bag. Then add the turkey to the bag. Squeeze out the excess air and close the bag. Set the bagged turkey in a large pot to catch any spills. Refrigerate for 6 to12 hours. 
 
Preheat oven to 425F. Remove the turkey from the brine water and pat it very dry with paper towels. Put it either on a rack or a bed of sliced vegetables in the roasting pan to keep it stable. Rub the turkey generously all over with the sambal oelek, inside and out. Place the orange and onion in the cavity. 
 
Roast the turkey until meat thermometer reads 161-165F when inserted into the thickest part of the breast. Let the turkey rest for 15 minutes before carving. 

sambal roasted turkey breast

Sambal Roasted Turkey Breast

Prep Time10 mins
Total Time1 hr 40 mins
Course: Main Course
Cuisine: Indian
Keyword: sambal, turkey
Servings: 4

Equipment

  • wisk
  • large bowl
  • roasting pan
  • meat thermometer

Ingredients

  • 1 cup kosher salt 
  • ¼ cup brown sugar 
  • 1 gallon cold water 
  • 1 whole bone-in turkey breast
  • 1/4 cup sambal oelek
  • 1 orange, halved
  • ½ white onion

Instructions

  • Mix the salt and sugar into the water, using a whisk, until dissolved. The water should be very cold. If it's not, add ice after you've whisked in the salt and sugar. Pour the water mixture into a large Ziploc bag. Then add the turkey to the bag. Squeeze out the excess air and close the bag. Set the bagged turkey in a large pot to catch any spills. Refrigerate for 6 to12 hours.  
  • Preheat oven to 425F. Remove the turkey from the brine water and pat it very dry with paper towels. Put it either on a rack or a bed of sliced vegetables in the roasting pan to keep it stable.
  • Rub the turkey generously all over with the sambal oelek, inside and out. Place the orange and onion in the cavity.  Roast the turkey until meat thermometer reads 161-165F when inserted into the thickest part of the breast. Let the turkey rest for 15 minutes before carving. 

Enjoy Sambal Roasted Turkey Breast!


Link: What Is Sambal?
The main ingredients of sambal are:
Chile Peppers
Salt
Vinegar

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