1/4 c toasted sesame oil
2 tsp rice wine vinegar
1 tsp low sodium soy sauce
1 tbsp light brown sugar, packed
1 tsp fresh gingerroot, peeled and grated
1/2 lb MESQUITE SMOKED TURKEY BREAST, deli sliced
2 Small cans whole water chestnuts, drained well
32 Toothpicks, soaked in cold water for 15 minutes
Fresh herbs As needed
Mix the oil, vinegar, soy sauce, sugar and ginger together in a bowl.
Cut the turkey slices into strips, about 1-inch wide by 3/4-inch long.
Add the turkey breast strips to the marinade and stir to coat all surfaces. Cover and marinate in the refrigerator for about one hour.
ASSEMBLY and SERVICE
Preheat oven to 400 degrees F. Remove turkey from marinade and drain. Discard marinade.
Wrap each water chestnut with a strip of turkey, securing with a toothpick.
Bake the rumaki on a lightly oiled baking sheet for 10-12 minutes, until turkey is slightly crisp and brown.
Garnish with fresh herbs.