© 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
3 c vegetable oil
1 c raspberry vinegar
1/2 c parsley, chopped
1/4 c Dijon mustard
1 tbsp freshly cracked black pepper
24 Each TURKEY CUTLETS, thawed
For Wild Rice Salad:
3 qt cooked long grain and wild rice blend
2-1/2 lbs red and yellow bell peppers, seeded and diced
8 oz scallions, chopped
2 c dried cranberries
2 c pecans, toasted, coarsely chopped
1/2 c parsley, chopped
1-2 tbsp Kosher salt
1-1/2 Gallons mixed greens, washed, dried and chilled
In a bowl, combine oil, vinegar, parsley, mustard and pepper. Mix well.
Pour 1 cup marinade over turkey cutlets in a steamtable pan, toss to coat, cover and refrigerate at least 2 hours before cooking. Reserve remaining 3 cups marinade.
For Wild Rice Salad: In a large bowl, combine cooked rice, reserved 3 cups of marinade, peppers, scallions, cranberries, toasted pecans and parsley; toss well to coat. Adjust seasonings with salt and pepper.
Preheat grill for 8-10 minutes. Sprinkle salt over turkey cutlets and grill turkey cutlets 3 minutes on the first side, flip and grill 1-1/2 to 2 minutes on other side or until cooked through to an internal temperature of 170 degrees F.
Remove turkey from grill and let rest 2 to 3 minutes before slicing.
Serve 1 cup Wild Rice Salad over 1 cup mixed greens topped with sliced turkey cutlets.
Total Calories 580
Calories from Fat 260
Total Fat 30 g
% Daily Total Fat 46
Saturated Fat 2 g
% Daily Saturated Fat 13
Cholesterol 110 g
% Daily Cholesterol 37
Sodium 620 mg
% Daily Sodium 26
Total Carbohydrates 35 g
% Daily Total Carbohydrates 12
Dietary Fiber 5 g
% Daily Dietary Fiber 20
Sugars 9 g
Protein 46 g
% Daily Protein 50
% Daily Vitamin C 170
% Daily Calcium 8
% Daily Iron 25