© 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
2 lbs BONELESS TURKEY BREAST
2 Stalks celery, coarsely chopped
1 Medium onion, coarsely chopped
2 bay leaves, broken
1/2 tsp salt
1 tbsp vegetable oil
1 tsp dried thyme
1 c hazelnuts
1 Small red onion, finely chopped
4 Stalks celery, coarsely chopped
1/4 c fresh parsley, finely chopped
1 tbsp dried tarragon
Salt and freshly ground black pepper To taste
1 c light mayonnaise
ROASTED TURKEY BREAST
Preheat oven to 350 degrees F. Place turkey in a small oven pan. Add 1/2 inch water.
Add celery, onion, bay leaves and salt to the pan.
Brush turkey with vegetable oil and thyme.
Cover pan with foil and bake for 2 hours or until the internal temperature reaches at least 165 degrees F. Discard vegetables and bay leaves.
Cool the breast and chop into bite sized pieces.
SALAD PREPARATION
Preheat oven to 350 degrees F. Place hazelnuts on cookie sheet and toast in oven for 15 minutes. Wrap nuts in a clean kitchen towel and allow them to steam for 1 minute. Put nuts in a fresh towel to remove skins and let the nuts cool. Chop nuts coarsely.
Mix chopped turkey breast, hazelnuts, red onion, celery, parsley, tarragon, salt, pepper and mayonnaise together in a large bowl. Stir well to combine.
Serve immediately or cover and chill for 1 hour.
540 Total Calories
39 g Total Fat
6 g Saturated Fat
110 g Cholesterol
770 mg Sodium
763 mg Potassium
11 g Total Carbohydrates
3 g Dietary Fiber
3 g Sugars
38 g Protein
8 % Daily Protein
15 % Daily Vitamin C
8 % Daily Calcium
20 % Daily Iron