© 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
8 oz Mandarin orange segments, drained
2 oz Fresh ginger, peeled and finely minced
4 oz Rose's lime juice
1/2 oz White sugar
1/4 tsp Kosher salt
3/4 tsp Paprika
3/4 tsp Chili powder
1/2 tsp Garlic powder
3/4 tsp Chinese 5-Spice
1 c Pecan pieces
As needed Oil for deep frying
4 oz Sugar
1/2 tsp Kosher salt
1 oz Chinese 5-Spice
1 oz Water, cold
1 lb Turkey breast, boneless
As needed Wonton wrappers
1 lb Romaine lettuce, chopped
GINGER SPICED MANDARIN ORANGES: Combine orange segments, fresh ginger and lime juice. Cover and marinate overnight in the refrigerator.
SPICED PECANS: Combine sugar, salt and spices.
Deep fry pecans. Drain and immediately toss in sugar mixture while pecans are hot.
Spread out into a shallow metal pan to drain and cool.
Cover and reserve for service.
CHAR SIU TURKEY BREAST:Mix sugar, salt, 5-spice, and water until a paste is formed. Liberally coat turkey breast with the mixture.
Smoke in a preheated 250 degree F smoker oven for 2 hours or until the internal temperature registers 165 degrees F.
Trim and thinly slice turkey breast. Cover, chill and reserve for service.
ASSEMBLY: Slice won ton wrappers and deep dry until crispy. Drain and sprinkle with coarse salt.
Per salad order: On a chilled plate or in a chilled salad bowl, place 4 ounces sliced turkey breast atop 4 ounces crisp romaine lettuce.
Arrange salads with ginger spiced oranges and spiced pecans. Garnish with wonton crisps.