Grilled Turkey with Lotus Root and Ginger-Soy Glaze
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in under an hour and tastes like you've been cooking all day. The ginger soy glaze gives the turkey breast incredible flavor while keeping the meat incredibly juicy, and I love how the lotus root adds such a unique texture and earthy sweetness to the plate. Lotus root is packed with vitamin C and fiber, so you're getting real nutrition alongside something truly delicious. What I appreciate most about this recipe is how simple it actually is, even though the combination feels special and restaurant quality. Once you get your glaze mixed, the grilling does most of the work for you.
Ella x
Ingredients
- ¾ kgturkey breast(cut into 4 equal cutlets)
- 1 mediumlotus root(peeled and sliced into 1/4-inch rounds)
- 3 tablespoonssoy sauce
- 2 tablespoonsfresh ginger(minced)
- 2 tablespoonsrice vinegar
- 1 tablespoonhoney
- 3garlic cloves(minced)
- 2 tablespoonssesame oil
- 2 tablespoonsolive oil
- ½ teaspoonsalt
- ¼ teaspoonblack pepper
- 2green onions(sliced for garnish)
- 1 tablespoonsesame seeds(for garnish)
Detail level
Instructions
- 1
Prepare the ginger-soy glaze by whisking together soy sauce, minced ginger, rice vinegar, honey, minced garlic, and 1 tablespoon of sesame oil in a small bowl. Set aside.
Tip: Make the glaze while preparing other ingredients to save time.
- 2
Pat the turkey cutlets dry with paper towels, then season both sides evenly with salt and pepper.
Tip: Dry turkey ensures better browning and caramelization on the grill.
- 3
Preheat your grill to medium-high heat (around 400°F). Lightly brush the grill grates with oil to prevent sticking.
Tip: A hot grill creates beautiful char marks and seals in juices.
- 4
Place lotus root slices in a bowl, drizzle with 1 tablespoon of sesame oil and a pinch of salt, then toss gently to coat all pieces evenly.
Tip: Lotus root benefits from light coating to prevent drying during cooking.
- 5
Grill the turkey cutlets for 6-7 minutes per side over medium-high heat, until internal temperature reaches 165°F when checked with a meat thermometer.
Tip: Don't move the turkey frequently; let it develop a nice char before flipping.
- 6
In the last 2 minutes of grilling, brush the turkey generously with the ginger-soy glaze on both sides.
Tip: Adding glaze at the end prevents burning while allowing flavors to caramelize.
- 7
On a separate area of the grill or in a grill pan, cook the lotus root slices for 3-4 minutes per side until they develop golden-brown spots and become tender.
Tip: Lotus root should be fork-tender but still hold its shape.
- 8
Transfer grilled turkey and lotus root to a serving platter. Drizzle any remaining glaze over the top and garnish with sliced green onions and sesame seeds.
Tip: Let the turkey rest for 3-5 minutes before serving to retain moisture.
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