© 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
2/3 c honey
1 tbsp kosher salt
1 tsp black pepper
1-2/3 c olive oil
1/3 c sesame oil
1-1/3 c rice wine vinegar
2 tsp dry mustard
3/4 tsp peeled and minced fresh ginger
10 Medium cucumbers, peeled, seeded and julienned
3 Medium-Large carrots, peeled and julienned
3 Large red peppers, seeded and julienned
8 Scallions, diced
To taste salt and freshly ground black pepper
3 c or as needed Rice Wine Vinaigrette
1 (80-oz) tub creamy peanut butter
1 c soy sauce
2 tbsp peeled and grated fresh ginger
To Taste Tabasco for desired spiciness
As needed water to adjust thickness
20 lbs GROUND TURKEY
1 Bunch cilantro, chopped
4 Bunches scallions, chopped
2 Bunches fresh basil, chopped
20 oz bottled sweet chili sauce
4 c panko crumbs
1 c blended olive oil
1 c Thai green curry paste
44 sesame seed hamburger buns, split and toasted
As needed Sweet Chili Sauce (bottled)
As needed fresh fruit for garnish
Mix all ingredients with bermixer. Yields: 4 Cups
Mix cucumbers, carrots, red peppers, scallions and salt and pepper together. Add just enough Rice Wine Vinaigrette to lightly coat the vegetable mixture.
Cover, chill and hold for service.
Mix all ingredients together. Cover and hold for service.
Mix together all ingredients and form into 8-ounce patties.
Cover, chill and hold for service.
Per Order: Grill turkey patties about 5-inches from the heat. Cook to an internal temperature of 165 degrees F.
Place cooked patties in toasted buns and top with Cucumber, Carrot and Red Slaw. Serve with sides of Peanut Sauce, (bottled) Sweet Chili Sauce and fresh fruit garnish.