© 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
2-1/2 lbs TURKEY BREAST, cut in 3/8-inch x 3/8-inch x 3-inch strips
10 oz red bell pepper, cut into 1/4-inch strips
10 oz green bell pepper, cut into 1/4-inch strips
1-1/4 lbs onion, cut into 1/4-inch strips
10 oz carrot, cut into 1/4-inch strips
10 oz celery, cut into 1/4-inch strips
2 c cornstarch
2 c + 2 tbsp all-purpose flour
1 tbsp salt
1 tbsp baking powder
2 tbsp sugar
2-3/4 c cold water
TURKEY PREP
For each serving: toss turkey and vegetables together in a small bowl.
Pour tempura batter (see below) over and toss to coat.
Place immediately in fryer basket and submerge in 400 degrees F oil -- be careful as oil will splatter considerably. Cook about 30 seconds, or until batter is a light golden brown.
Serve immediately with any of the following condiments: teriyaki sauce, soy sauce, hot mustard, rice wine vinegar or sweet & sour sauce.
TEMPURA BATTER
Blend cornstarch, flour, salt, baking powder and sugar; stir in water. Blend until smooth and let stand 20 minutes before using.
Yields 7 cups of tempura batter with 1/3 cup per portion.
280 Total Calories
100 Calories from Fat
12 g Total Fat
18 % Daily Total Fat
1 g Saturated Fat
5 % Daily Saturated Fat
12 g Cholesterol
18 % Daily Cholesterol
620 mg Sodium
27 % Daily Sodium
29 g Total Carbohydrates
10 % Daily Total Carbohydrates
2 g Dietary Fiber
8 % Daily Dietary Fiber
4 g Sugars
16 g Protein
45 % Daily Protein
70 % Daily Vitamin C
6 % Daily Calcium
10 % Daily Iron