© 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
1/2 tsp low-sodium chicken bouillon granules
2 tbsp boiling water
2 tbsp reduced-sodium soy sauce
2 tbsp dry sherry
1 tsp fresh gingerroot, peeled and minced
1 Garlic clove, minced
2 lbs TURKEY BREAST CUTLETS, cut into 1-inch strips
8 (9-Inch) long metal skewers
1/2 lb fresh whole mushrooms, cleaned
1/2 Large sweet red bell pepper, seeded & cut into 1-inch cubes
1/2 Large green bell pepper, seeded & cut into 1-inch cubes
In small bowl, dissolve bouillon in boiling water.
In large, self-closing plastic bag, combine bouillon mixture, soy sauce, sherry, ginger, garlic and turkey. Close bag and shake mixture to coat. Refrigerate 4 hours. Drain and discard marinade.
On skewers, weave turkey strips around mushrooms and red and green pepper cubes.
Preheat charcoal grill for direct-heat cooking OR preheat broiler. Grill or broil turkey skewers (4 inches from the heat source) for 4 to 5 minutes per side or until turkey is no longer pink and is cooked through.
291 Total Calories
4 g Total Fat
13 % Daily Total Fat
141 g Cholesterol
457 mg Sodium
6 g Total Carbohydrates
55 g Protein