This is basically a simple substitute for a roasted pork loin. Since we no longer eat pork, I have found some amazing healthier and delicious ways to make turkey breast.
a 3-4 pound free range , antibiotic free turkey breast (boneless)
1 -2 teaspoons Chinese five spice powder
sliced fresh ginger coins, about 3 cut 1 inch thick
Sliced sweet onion
Whole Garlic cloves
about 2 tbls low salt tamari soy sauce
1-2 tablespoons low salt Hoisen Sauce
1-2 tablespoons plum (duck sauce)
1/4 cup low salt chicken broth
3 -4 small apples cut up
Into the clay pot make a bed of onions, garlic, ginger, apples
To this add some low salt chicken broth , about 1/4 of a cup.
Sprinkle the turkey with the five spice powder and rub in all over. Add salt and pepper. Then spread some hoisen sauce on it.
Soak the clay pot in cold water for 15 minutes.
Put the turkey breast on the bed of veggies, then add the broth.
Cover the pan and turn the oven to 425.
Let cook till you smell the fragrance. After about 45 minutes, open the top , away from your face. Spread a mixture of hoisen and plum sauce on the breast and cook about another 10 minutes till cooked through. You should have a sauce bubbling by now and just baste with this and cook with top off the rest of the way.
For the veggies
I used a combo of organic broccoli, snow peas, green beans
Into a wok add about 1 teaspoon of grapeseed oil
Then add about 2 coins of fresh ginger and some sliced fresh garlic
Add veggies along with a splash of low salt soy sauce , and mirin.
Stir fry a few minutes, till bright green.
Add some water if it dries out. Cover and steam another 5 or so minutes till done.
Sprinkle with sesame seeds and serve with wild rice made in the rice cooker.