Chinese Turkey Lettuce Wraps

Prep time 15 minutes       Cook time 50 minutes       Serves 4 people

Ingredients

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1 package Butterball Easy Fresh bone-in turkey thighs1 bunch iceberg lettuce⅓ cup coriander, finely diced⅓ cup scallions, sliced1 tsp. vegetable oil

Turkey Rub

1 tsp. Chinese 5 spice½ tsp. ground ginger¼ tsp ground black pepper½ tsp. salt

Mixture for the turkey

2 Tbsp. vegetable oil⅓ cup carrots, finely diced⅛ cup shallots, minced⅛ cup garlic, minced⅛ cup ginger, finely diced½ cup canned water chestnuts, roughly chopped5 tsp. gluten-free hoisin sauce (reserve 2 tsp for the turkey mixture and 3 tsp in a bowl to serve as a condiment)

Pan fried cashews

2 tsp. vegetable oil½ cup cashews, unsalted¼ tsp. salt

Directions

  1. Wash and dry lettuce. Rip it into palm-sized pieces. Set aside.

  2. Slice coriander and scallions. Set aside.

    3. Prepare Turkey Rub

  3. In a bowl, add Chinese 5 spice, ground ginger, black pepper and salt. Mix well.

    4. Roast the turkey

  4. Preheat oven to 385°F (195°C).

  5. Remove Easy Fresh turkey from package and place it on a sheet pan.
  6. Rub turkey with vegetable oil followed by turkey rub mixture on both sides.
  7. Put turkey in oven and bake for 30 mins or until internal temperature reaches 165°F (74°C).
  8. Broil turkey for 5 minutes on high to brown and crisp the skin. Remove turkey from oven and let it rest for 10-15 minutes.
  9. Once turkey has rested, remove skin and cut into 1 x 1-inch pieces and set aside. For meat, shred and do a rough chop (about 1 x 1-inch pieces). Remove bone for other uses.

    10. Cooking Turkey Mixture

  10. In a pan, add vegetable oil and turn heat to medium-high. Add carrots and sauté for 2 minutes. Add shallots to pan, followed by garlic, ginger and water chestnuts. Cook until vegetables are slightly soft.

  11. Add diced turkey and 2 teaspoons hoisin sauce and stir. Remove from heat. Mix in coriander and scallions. Add to a serving plate.

  12. In a small bowl, add 3 teaspoons hoisin sauce and bring it to serving table.

    13. Pan fried cashews

  13. In a separate pan, add oil and turn heat to medium-high. Add cashews and sauté to brown all sides.

  14. Add salt. Adjust heat as needed. Remove and set aside.

    15. Serve

  15. Start by taking a piece of lettuce. Scoop in turkey mixture. Top it with cashews and turkey skin. Add more hoisin sauce, if desired.

    16. Recipe by Mary Tang

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