© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
4 oz soy sauce
6 oz Chablis
2 oz peanut oil
4 (4-oz) TURKEY STEAKS/CUTLETS
1 Head romaine lettuce, washed, drained and well chilled
1-1/3 c chow mein noodles
As needed soy ginger salad dressing
1/4 c sliced almonds, lightly toasted
In a large non-reactive bowl, whisk together soy sauce, Chablis and oil. Add turkey and coat with marinade.
Cover and marinate turkey, in the refrigerator, for 2 to 3 hours.
For service, remove turkey steaks from marinade and discard marinade. Grill turkey cutlets over medium heat until golden brown and the internal temperature reaches 165 degrees F.
Slice into thin strips.
Cut romaine into thin strips.
For each portion, toss together romaine and chow mein noodles. Drizzle with soy ginger dressing and portion into shallow salad bowls.
Arrange turkey strips on top of lettuce mixture. Sprinkle salads with almonds.
Serve with additional soy ginger dressing on the side.