Serves 8-10 or more.
1 3-4 lb boneless, skiness turkey breast, tenderloins removed (reserve for soup stock)
1/4 cup reduced-sodium soy sauce
2 tsp chili paste with garlic
2 cloves garlic, peeled and sliced
2 scallions, trimmed, cut into large chunks (green and white parts)
1/4 cup water
Combine all ingredients in a ziploc bag. Seal the bag, removing most of the air. Massage the bag to distribute the ingredients evenly, and set in the refrigerator to marinate for at least 6 hours, or (preferably) overnight. Turn the bag over once or twice, if you remember, to marinate the meat more evenly.
When you're ready to cook, remove the turkey from the refrigerator. As it comes to room temperature, preheat your grill on high heat.
Grill the turkey for 10 minutes on each side, until it reaches an internal temperature of 165°F.
Remove the turkey and allow it to sit at room temperature for a few minutes before slicing. Or, cool completely, and refrigerate or freeze.