In saucepan, combine apple, onion, ginger, garlic, peppercorns, soy sauce, brown
sugar, sake and mirin; bring to a boil. Reduce heat and simmer until marinade is
reduced by about half, about 45 minutes. Let cool.
Cover and refrigerate for 12 hours and up to one day; strain marinade through a fine
sieve and discard the remains. Keep marinade refrigerated in an airtight container for up
to two weeks.
In re-sealable plastic bag, combine turkey pieces with 1 cup (250 mL) of the marinade.
Reserve remaining marinade. Seal bag and turn to completely coat turkey. Marinate in
refrigerator for at least 4 hours and up to 48 hours, turning occasionally.
Grill turkey pieces over medium heat for 30 minutes, turning often. Transfer turkey
pieces to indirect heat, for another 30 minutes.
Meanwhile, in saucepan, bring reserved marinade to boil over medium high heat and let
reduce until slightly thickened, about 10 minutes. Use marinade to baste turkey during
the last 15 minutes of cooking.
Makes 4 to 6 servings.
Tip: The turkey can also be baked in a 350 F (180 C) oven, turning and basting
occasionally, for about 60 minutes.
*You can substitute the sake for an equal amount of dry sherry and the mirin with a
sweet white wine.
Nutritional Information
Per serving: 691.4 calories, 54.7 g protein, 52.4 g carbohydrates, 0.8 g dietary fibre,
5882.5 mg sodium, 28.1 g fat, 6.5 g polyunsaturated fatty acids, 7.5 g saturated fatty
acids, 158.9 mg cholesterol
Source: www.ontariomeatproducts.ca