© 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
1 tbsp cumin seeds
1 Head (about 10-12 cloves) garlic, peeled and minced
2 Large serrano chiles, stemmed and minced
1 tsp salt
1 c olive oil
1/3 c fresh orange juice
1/3 c fresh lime juice
1 tbsp lime zest
12 (6-oz) TURKEY CUTLETS (gently lbed to an even thickness)
1-1/2 c canola oil
1-1/2 c orange juice
2 tbsp orange zest
2 tbsp soy sauce
2 tbsp honey
To taste salt and pepper
4 Large mangos, peeled, pitted and diced into 1/2-inch pieces
1 Large red bell pepper, seeded and diced into 1/2-inch pieces
1/2 c cilantro leaves, packed
4 Large avocados, peeled, pitted and diced into 1/2-inch pieces
1-1/4 lbs mixed salad greens, washed, drained and well chilled
1-1/2 c cashews, toasted
MARINADE
In a heavy medium skillet over medium-high heat, stir cumin seeds until seeds are fragrant and slightly darker.
In a medium oven-proof bowl, mix seeds with minced garlic, chiles and salt - forming a paste by mashing mixture with back of fork.
Heat olive oil in same skillet over medium-high heat until very hot.
Pour hot oil over garlic mixture and blend well. Let stand 15 minutes. Whisk in orange and lime juices.
Pour marinade into a heat proof pan and cool slightly. Add turkey cutlets to marinade, turning to coat all surfaces.
Cover and refrigerate for 1 to 3 hours.
CITRUS VINAIGRETTE
In a medium bowl, whisk together canola oil, orange juice, orange zest, soy sauce, honey, salt and pepper. Cover and refrigerate.
MANGO AVOCADO SALSA
Combine mango, red bell pepper, cilantro and avocado in bowl. Add 2/3 cup Citrus Vinaigrette and mix thoroughly. Cover and hold for service in the refrigerator.
GRILL
Preheat grill or charbroiler. Remove turkey from marinade and discard marinade.
Over direct heat, grill turkey cutlets until cooked through, about 5 minutes per side or until internal temperature reaches 165 degrees F. Let stand 5 minutes.
Cut turkey cutlets, across the grain into 1/3-inch slices.
ASSEMBLY
Per order: toss salad greens with Citrus Vinaigrette. Toss thoroughly and season to taste with salt and pepper.
Arrange greens on chilled entrée plates. Place 5-ounces grilled turkey strips atop greens and sprinkle each with 2 tablespoons cashews.
Garnish with chilled Mango Salsa. Serve immediately.
Total Calories 730
Calories from Fat 430
Total Fat 49 g
% Daily Total Fat 75
Saturated Fat 6 g
% Daily Saturated Fat 30
Cholesterol 110 g
% Daily Cholesterol 37
Sodium 370 mg
% Daily Sodium 15
Total Carbohydrates 32 g
% Daily Total Carbohydrates 11
Dietary Fiber 8 g
% Daily Dietary Fiber 32
Sugars 18 g
Protein 46 g
% Daily Protein 50
% Daily Vitamin C 130
% Daily Calcium 8
% Daily Iron 25