© 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
20 oz BONELESS TURKEY BREAST
2 oz prosciutto, sliced very thin
4 oz Ricotta cheese
1 Large egg yolk
1 tbsp fresh thyme, chopped
24 Tips fresh asparagus
Orange Vinaigrette
1/2 c olive oil
1 tsp shallots, chopped
3 Medium blood oranges, 2 segmented, 1 zested and 1/4 c juice
Salt As needed
6 oz organic baby mixed greens, washed, dried and chilled
2 tbsp pumpkin seeds, toasted and chopped
TURKEY ROULARD
Slice turkey into 4 pieces. With a meat tenderizer, gently flatten each piece between plastic wrap.
Place sliced prosciutto atop each turkey breast.
Mix Ricotta, egg yolk and thyme. Spread atop prosciutto.
Place 3 asparagus tips on the edge and roll up tightly in plastic wrap. Poach gently in boiling water for 10-12 minutes. Let cool in refrigerator.
ORANGE VINAIGRETTE
Mix oil, shallots and the juice and zest from the oranges together.
ASSEMBLY
For each serving, arrange 3 asparagus tips in a fan placing an orange segment in between each tip.
Toss greens with vinaigrette and place to one side of the plate.
Slice roulade and arrange in a semi-circle at the base of the asparagus, nestling against the greens.
Sprinkle with pumpkin seeds.
620 Total Calories
350 Calories from Fat
39 g Total Fat
60 % Daily Total Fat
8 g Saturated Fat
40 % Daily Saturated Fat
170 g Cholesterol
57 % Daily Cholesterol
680 mg Sodium
28 % Daily Sodium
20 g Total Carbohydrates
7 % Daily Total Carbohydrates
5 g Dietary Fiber
20 % Daily Dietary Fiber
680 g Sugars
48 g Protein
45 % Daily Protein
160 % Daily Vitamin C
20 % Daily Calcium
25 % Daily Iron