Caribbean Ginger Turkey Guadeloupian-style

Pat the turkey breast dry with paper towels and season both sides generously with salt and pepper. This ensures a better sear and allows for even cooking.

Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat until shimmering. Carefully place the turkey breast in the hot oil and sear for 3–4 minutes per side until golden brown.

Remove the turkey breast from the skillet and set aside on a clean plate. Add the chopped garlic to the remaining oil and cook for about 30 seconds, stirring constantly until fragrant.

Pour in the soy sauce, dry sherry, and water, scraping the bottom of the skillet with a wooden spoon to deglaze and incorporate any browned bits. Stir well to combine.

Whisk together the apricot jam, brown sugar, ginger, and lemon juice in a small bowl until smooth. Add this mixture to the skillet and stir until fully incorporated.

Return the seared turkey breast to the skillet, nestling it into the sauce. Reduce the heat to medium and simmer uncovered, turning the turkey halfway through cooking.

Check that the turkey has reached an internal temperature of 165°F (74°C) using a meat thermometer inserted into the thickest part. The sauce should be thickened and glossy.

Transfer the turkey breast to a cutting board and let rest for 3–5 minutes. Slice against the grain into ½-inch thick pieces.

Pour the warm ginger-apricot sauce over the sliced turkey and serve immediately with rice, plantains, or crusty bread.