© 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 lb TURKEY BREASTS
3 tbsp milk
1 tbsp olive oil
1 tsp soy sauce
1 tbsp onion, minced
1/2 tsp red pepper flakes
1/2 tsp lemon zest
1/2 tsp fresh ginger root, minced
1/8 tsp coconut extract
Vegetable cooking spray As needed
Bamboo skewers, soaked in ice water As needed
1 Clove garlic, minced
1 tbsp onion, chopped
1-1/2 tsp fresh lemon juice
1/4 tsp soy sauce
1/4 c smooth peanut butter
1/8 tsp cayenne pepper
Coconut extract Dash
1/4 c milk
Turkey
Cut turkey in half lengthwise and place between two 12-inch pieces of wax paper. Flatten each turkey piece and cut into 1-inch wide strips.
Combine milk, oil, soy sauce, onion, pepper flakes, lemon zest, ginger and coconut extract.
Pour marinade over turkey strips and coat all strips. Cover, refrigerate and marinate turkey strips for at least 4 hours.
Weave turkey strips onto skewers. Discard marinade.
Lightly coat grill rack with vegetable cooking spray. Grill turkey strips about 4 inches from the heat for 2-3 minutes per side or until turkey is no longer pink in center.
Peanut Sauce
In food processor, combine garlic and onion. Process for 10 seconds or until chopped.
Add lemon juice, soy sauce, peanut butter, cayenne, and coconut extract. Process 20 seconds or until blended.
With motor running, slowly add milk through feeder tube. Process sauce until smooth and well blended.
Microwave on high 20-30 seconds or until thickened.
Serve peanut sauce with turkey skewers.
240 Total Calories
10 g Total Fat
2 g Saturated Fat
85 g Cholesterol
160 mg Sodium
433 mg Potassium
5 g Total Carbohydrates
1 g Dietary Fiber
2 g Sugars
34 g Protein
0 % Daily Protein
2 % Daily Vitamin C
4 % Daily Calcium
10 % Daily Iron