© 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 9-lb TURKEY BREAST
2 qt salad oil
3 c sage leaves, stemmed and washed
3 qt commercial grade mayonnaise, divided
1 tbsp garlic, minced
3 c celery, medium dice
2 c hazelnuts, toasted and chopped
To Taste salt and freshly ground black pepper
As needed cranberry sourdough bread
Roast turkey breast in a 325 degree F. oven until the internal temperature reaches 170 degrees F.
Skin, bone and cut turkey to 1/2-inch dice.
Heat oil and deep fry sage leaves for 2-3 seconds. Remove leaves and allow oil to cool. (Save oil for salad dressings or marinade.)
In food processor, place 1 quart of mayonnaise, sage leaves and garlic. Process for several minutes until mixture is smooth.
Fold sage mayonnaise mixture into remaining 2 quarts mayonnaise.
Mix diced turkey breast, sage mayonnaise, celery and hazelnuts. Mix thoroughly. Season with salt and pepper.
Spread 4 ounces of turkey salad on cranberry sourdough bread. Top with a second slice. Slice on the diagonal.
Serve with wild rice salad.
Total Calories 960
Calories from Fat 550
Total Fat 61 g
% Daily Total Fat 94
Saturated Fat 8 g
% Daily Saturated Fat 40
Cholesterol 75 g
% Daily Cholesterol 25
Sodium 1470 mg
% Daily Sodium 61
Total Carbohydrates 68 g
% Daily Total Carbohydrates 23
Dietary Fiber 5 g
% Daily Dietary Fiber 20
Sugars 1 g
Protein 31 g
% Daily Protein 2
% Daily Vitamin C 2
% Daily Calcium 15
% Daily Iron 25