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main course | on the grill | turkey

Thai Glazed Turkey Breast with Noodle Salad

Prep Time: 10 minutes Cooking Time: 30 minutes 4 servings


Products Included In Recipe

Ingredients

1pkg | 700-800 g Granny’s boneless, skinless turkey breast
1 tbsp | 15 ml vegetable oil
1/2 tsp | 2.5 ml salt

Glaze

1 tbsp | 15 ml vegetable oil
1 tbsp | 15 ml red onion, chopped
2 tbsp | 30 ml brown sugar
1 tsp | 5 ml fresh ginger, chopped
1 tsp | 5 ml garlic, chopped
1/2 tsp | 2.5 ml dried red chilis
1 tsp | 5 ml soya sauce
1 tsp | 5 ml lime zest
1 tbsp | 15 ml fresh lime juice

Salad

3 cups | 750 ml rice stick noodles, boiled until soft
3/4 cup | 190 ml carrots, peeled and cut into thin sticks
3/4 cup | 190 ml snow peas, cut into thin sticks
3/4 cup | 190 ml suey choy (Napa cabbage), thinly sliced

Salad Dressing

3 tbsp | 30 ml vegetable oil
1 tbsp | 15 ml rice vinegar
1 tbsp | 15 ml soy sauce

Garnish

2 tbsp | 30 ml cilantro, coarsely chopped
1/4 cup | 65 m peanuts, toasted and chopped

Directions

Preheat barbecue to medium-high (375°F | 190°C).
Combine all glaze ingredients and puree or mash into a course paste.
Season turkey breast with oil and salt.
Grill turkey directly on the grill over indirect heat for 30-45 minutes. The turkey will be fully cooked when the internal temperature reaches 170°F (77°C).
Coat turkey well with glaze and continue to cook for an additional 5 minutes.
Cover loosely with foil and let stand for 10-15 minutes before slicing.
Place noodles, carrots, snow peas, cabbage and sliced breast on a platter.
Make salad dressing by combining oil, vinegar and soy sauce and drizzle over salad. Garnish with cilantro and peanuts.

Recipe courtesy of Chef Jason Wortzman
Copyright © 2019 Granny's Poultry Cooperative (Manitoba) Ltd.,
All Rights Reserved

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