Roast Turkey Breast with Asian Marinade

• 1/3 cup rice wine vinegar
• 1/4 cup peanut oil
• 1/4 cup sesame oil
• 1 tsp. Chili oil
• 3 Tbsp. soy sauce
• 2 Tbsp. onions, chopped
• 1 Tbsp. peeled ginger, minced
• 1 Tbsp. sesame seed
• - LOUIS RICH Turkey Bulk Oven Roasted, Skinless

1. Mix vinegar, oils, soy sauce, onion, ginger and sesame seed.
2. Remove turkey from plastic overwrap and foil.
3. Place on 30x18-inch sheet of heavy-duty foil; wrap up turkey, leaving top seam open.
4. Place, seam side up, in 4-inch half hotel pan.
5. Pour vinegar mixture over turkey; seal foil at top.
6. Refrigerate 1-1/2 to 2 hours to allow turkey to marinate.
7. Place wrapped turkey in 300F-convection oven (or 350F-conventional oven).
8. Roast for 2-3/4 to 3 hours or until internal temperature of turkey registers 165F, opening top of foil for the last 30 minutes of the roasting time.
9. Cut into slices to serve.

rice wine vinegar, peanut oil, sesame oil, chili oil, soy sauce, onions, peeled ginger, sesame seed

Taken from www.kraftrecipes.com/recipes/-2055.aspx (may not work)