© 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 c soy sauce
1 c sesame oil
1/2 c fresh ginger, peeled and chopped
1/2 c fresh garlic, peeled and chopped
10 lbs TURKEY BREAST
1/2 Gallon mayonnaise
1/2 c soy sauce
1/2 c sesame oil
2 c chopped scallions
2 c peeled and shredded carrots
1/4 c chopped onion
Salt and freshly ground black pepper To Taste
2 c English walnuts, toasted and chopped
Crisp lettuce leaves As needed
Fresh orange sections for garnish As needed
TURKEY PREP
Combine 2 cups soy sauce, 1 cup sesame oil, ginger and 1/2 cup garlic in large stockpot. Add turkey breast and just cover turkey with cold water. Heat over medium-high heat and bring to a boil. Skim foam.
Immediately reduce heat, cover and simmer until turkey is cooked fully.
Drain and place covered turkey in refrigerate until cool.
Remove skin and bones. Dice turkey in 1/2-inch cubes.
Cover and return to refrigerator.
ASIAN DRESSING
Combine mayonnaise, 1/2 cup soy sauce, 1/2 cup sesame oil, scallions, carrots, salt and pepper in large mixing bowl.
Gently add mayonnaise mixture and cold turkey. Blend in toasted walnuts.
Cover and chill. Serve on chilled dinner plates atop crisp lettuce leaves with orange sections as garnish.