Posted on Nov 21, 2016
by Andrea Alden
Categorie : Poultry

I have been craving Asian cuisine lately. A lot. I pulled out a turkey breast for dinner on the particular evening that this recipe was created, but didn’t overly feel like roasting it and making gravy. That’s when I decided to make Ginger Crusted Turkey Breast With Club House La Grille Teriyaki Glaze. Imagine crispy-skinned turkey breast, almost breaded with ginger and garlic, red pepper flakes, and a little clove. Then, when it’s nearly done, brushing on a lacquer of sweet teriyaki glaze. Serve this with rice and your favorite seasonal veggies for a meal that doesn’t require a major holiday to eat turkey. 


  • maple plank, soaked for at least 30 minutes
  • 1 turkey breast, skin on (bone optional)
  • 1 tbsp. butter, melted
  • 1 tbsp. ginger powder
  • 2 tsp. garlic powder
  • ½ tsp. red chili flakes
  • 1/8 tsp. cloves
  • salt and pepper to taste
  • ½ cup Club House La Grille Teriyaki 30 Minute Marinade
  • cooked rice and seasonal veggies for serving


Step 1
Preheat the grill to 375°F. Prepare for indirect grilling. Place the soaked plank onto the “off” side of the grill to warm up.
Step 2
In a small bowl, combine the ginger, garlic powder, red chili flakes, cloves, salt, and pepper.
Step 3
Carefully remove the skin of the turkey and brush with butter, rub some of the seasoning into the breast and then carefully replace the skin. Using a basting brush, coat the outside of the turkey breast with the melted butter. Sprinkle the rub over the turkey breast on all sides, pressing the seasonings into the skin so that it sticks.
Step 4
Place the turkey on the preheated plank. Insert a digital thermometer to watch the temperature of the turkey. Cook time depends on the size of the breast you are grilling.
Step 5
Set the digital thermometer to about 145°F less than the optimal finished temperature of 165°F – don’t worry, we’re not done yet.
Step 6
When the temperature alert goes off, reset your digital thermometer to 160°F. Move the planked turkey a little closer to the heat source. Baste the turkey with the Club House La Grille Teriyaki Marinade every 5 minutes until the alarm goes off.
Step 7
Rest the turkey breast for 10 to 15 minutes under foil where it will finish coming to a finished temperature of 165°F. Prepare the veggies and set the table. Slice the turkey breast and serve with rice and your favorite veggies.

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