© 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 Large orange, zested and juiced
1 Large lemon, zested and juiced
1 tbsp rosemary sprigs, minced
3 Cloves garlic, minced
2 tsp sugar
1/2 c scallions, sliced thin
1/2 c apple cider vinegar
1/2 c extra virgin olive oil
1 tbsp kosher salt
1 tsp black pepper
4-1/2 lbs TURKEY THIGHS, boned, skinned & cut in 3/4 inch cubes
1 Loaf Italian bread, sliced
Combine orange and lemon zest, rosemary and garlic in a 4-quart bowl.
Add sugar, scallions, orange and lemon juice, vinegar, olive oil, salt and pepper.
Add cubed turkey; toss together so marinade coats all surfaces.
Marinate in refrigerator for 24 hours.
Thread turkey on bamboo or metal skewers.
Grill over hot heat until turkey is cooked throughout and is no longer pink in center, turning every few minutes.
Serve as a sandwich on sliced Italian bread.
Total Calories 438
Total Fat 18 g
% Daily Total Fat 37
Cholesterol 89 g
Sodium 946 mg
Total Carbohydrates 32 g
Protein 36 g