© 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
1-1/2 c chopped green onions
1 c olive oil
3/4 c balsamic vinegar
2 tbsp Worcestershire sauce
2 tbsp minced garlic
1 tbsp dried rosemary
1 tbsp dried tarragon
5 lbs TURKEY THIGHS
6 Small portabella mushrooms, cleaned, stemmed and qtered
2 Small red bell peppers, seeded & c into 1inch pieces
3 Small yellow squash, cut into 1/2-inch rounds
3 Small zucchini, cut into 1/2-inch rounds
Combine green onions, oil, vinegar, Worcestershire sauce, garlic, rosemary and tarragon.
Pour over turkey and mushrooms. Seal container and refrigerate 2 hours or overnight.
Prepare grill for direct heat cooking.
Drain turkey and mushrooms from marinade and discard marinade.
On 10 or 12-inch skewers, alternating ingredients, arrange drained turkey cubes, mushrooms, peppers, yellow squash and zucchini.
Grill over medium flame or coals 10 to 12 minutes or until turkey is no longer pink in center, turning once. Cook turkey to an internal temperature of 180 degrees F.
Total Calories 300
Total Fat 11 g
Saturated Fat 3 g
Cholesterol 115 g
Sodium 135 mg
Potassium 399 mg
Total Carbohydrates 6 g
Dietary Fiber 3 g
Sugars 3 g
Protein 44 g
% Daily Protein 25
% Daily Vitamin C 60
% Daily Calcium 4
% Daily Iron 4