© 2025 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
1/2 c freshly squeezed lemon juice
1 c lower-sodium soy sauce
1/2 c mirin sauce
1 tsp fresh gingerroot, peeled and grated
1 tsp minced fresh garlic
1 tbsp dried bonito flakes
3 lbs PRECOOKED TURKEY MEDALLIONS, 2 oz each
1 c lower-sodium teriyaki sauce
14 oz papparedelle noodles
1/2 tsp ground cinnamon
2 tsp fresh chives, chopped
1/4 tsp each kosher salt and coarse ground black pepper
2 Large Heads bok choy
1 oz olive oil
1 tsp minced fresh garlic
1/4 tsp each kosher salt and coarse ground black pepper
Mix lemon juice, soy sauce, mirin, ginger and garlic. Bring to a boil and then add bonito flakes. Adjust seasoning if needed.
Hold for service.
Toss precooked turkey medallions with teriyaki sauce. Place medallions on a sheet pan.
Cook in a preheated 325 degree F oven for 10 minutes or until the internal temperature registers 165 degrees F. Reserve warm for service.
Cook papparedelle noodles until tender.
Toss with cinnamon, chives, salt and pepper to taste.
Sauté bok choy with olive oil and garlic. Cook until tender. Add salt and pepper to taste.
Place cinnamon pasta in the center of 10-inch dinner plates. Place hot teriyaki marinated turkey medallions on top.
Arrange bok choy on the side and sprinkle with chives. Serve with Ponzu Dipping Sauce.