"Teriyaki chicken is only made with dark meat. That rule also applies to turkey teriyaki, since the breast meat will dry out, the chef said. Kitamura offered us a pan-fried turkey breast recipe, too, with a sake-and-butter sauce. He typically fries the turkey breast while the rest of the meat roasts in the oven. All told, the entire turkey was cooked and ready to be eaten in less than an hour."
"1. Break down the turkey by chopping it down the middle, cutting off the hindquarters (thighs and drumsticks) and separating the thighs from the drumsticks. 2. Turn the bird over and cut off the breast from the rib cage and then chop the wings that are attached to the breasts. (A turkey has the same anatomy as a chicken, so if you're more of a visual learner, head to YouTube for step-by-step instructions on breaking down a bird.)"
Teriyaki chicken is adapted into a Thanksgiving turkey teriyaki using dark meat pieces such as deboned thighs and wings. Breast meat is avoided for teriyaki because the breast dries out; a separate pan-fried turkey breast finished with a sake-and-butter sauce is provided. The bird is broken down, bones detached, and the meat scored before marinating. The teriyaki marinade is made by dissolving sugar in hot water, then adding soy, sake, water and optional whiskey, and cooling before submerging the meat for 12–16 hours in the refrigerator. On cooking day the meat is towel-dried and placed skin-side up on a rack to cook, allowing the whole turkey to be ready in less than an hour.
Read at Daily News
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