© 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
1/2 c honey
1/2 c reduced-sodium soy sauce
5 Cloves garlic, minced
1-1/2 tbsp fresh ginger root, minced
1/2 tsp sesame oil
4 lbs TURKEY BREAST or TENDERLOINS
5 Cloves garlic, minced
1/4 c fresh ginger root, minced
1/4 c cilantro leaves, finely chopped
1-1/8 c rice vinegar or white vinegar
1-1/3 c mandarin orange juice
1/2 c smooth peanut butter
1/3 c reduced-sodium soy sauce
1/3 c sesame oil
1/3 c hoisin sauce
8 Heads leaf lettuce, torn into bite-size pieces
25 Each green onions, sliced
4 Each medium red onion, sliced into 1/4-inch rings
4 Each red bell pepper, sliced into 1/4-inch rings
1-1/2 lbs fresh pea pods
32 oz mandarin orange slices, drained, reserve juice
1-1/8 c unsalted peanuts
3/4 lb chow mein noodles
Turkey
In large plastic bag, combine honey, soy sauce, garlic, ginger and sesame oil. Pierce turkey with fork and place in bag.
Refrigerate 1 hour, turning turkey every 15 minutes.
Preheat charcoal grill. Drain turkey and discard marinade.
Over direct heat, grill turkey 8 to 10 minutes per side or until 170 degrees F internal temperature is reached.
Let stand 10 minutes. Slice into 1/4-inch medallions.
Cover and hold for service in refrigerator.
Peanut Dressing
In food processor, combine garlic, ginger and cilantro.
Add vinegar, orange juice, peanut butter, soy sauce, sesame oil and hoisin sauce. Process until smooth.
Hold for service in the refrigerator until ready to serve.
Salad Assembly
In large bowl, combine lettuce, green onions, red onion, bell pepper, pea pods and oranges.
Arrange salad mixture on plates. Top with turkey medallions.
Garnish with peanuts, chow mein noodles and Peanut Dressing.
Total Calories 340
Total Fat 14 g
Saturated Fat 2 g
Cholesterol 45 g
Sodium 390 mg
Potassium 506 mg
Total Carbohydrates 30 g
Dietary Fiber 5 g
Sugars 14 g
Protein 26 g
% Daily Protein 30
% Daily Vitamin C 110
% Daily Calcium 8
% Daily Iron 20