ROASTED TURKEY PAPAYA SALAD

25 Minutes       30 Minutes       4 People

Ingredients

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1 package Butterball Easy Fresh turkey breast slices

Marinade

6 garlic cloves, peeled, smashed¼ cup palm sugar, dissolved in 1 Tbsp. water¼ cup lime juice plus zest (about 2 limes)¼ cup fish sauce¼ cup water2 tsp. canola oil, or oil of choice

Papaya Salad

1 green papaya, peeled and shredded about 2 mm thick (about 2.5 pounds)25 (240 g) grape tomatoes, cut in half1 cup cilantro including stems, rough chop, reserve ½ cup½ cup roasted peanuts

Papaya salad dressing:

⅛ cup dried shrimp, rehydrated in 30 ml water⅓ cup lime juice (about 2.5 limes)¼ cup fish sauce¼ cup palm sugar, dissolved in 2 Tbsp. water2 Thai chilis (optional), sliced

Directions

    Turkey Marinade

  1. In a bowl, add turkey slices.

  2. In a separate bowl, add dissolved palm sugar.
  3. Add fish sauce, water, lime juice, oil, and smashed cloves to the mixture. Mix gently.
  4. Pour marinade on turkey slices, cover bowl with plastic wrap, and refrigerate overnight.

  5. Cook the turkey

  6. Preheat oven to 375°F.

  7. Transfer turkey slices from marinade into a sheet pan. Spread turkey evenly on the pan and roast for 20 minutes, or until the internal temperature of the breast hits 165°F.
  8. Remove turkey slices from oven and let rest for 5 minutes. Slice the breast about 1 inch thick or into the desired size.

  9. Making the papaya salad

  10. Peel the papaya. Use a mandolin to shred papaya until it reaches the core. Discard seeds. Set the shredded papaya aside.

  11. In a small bowl, add dried shrimp and water to rehydrate. Soak for about 20 minutes.

  12. Making the dressing

  13. In a large bowl, add dissolved palm sugar.

  14. Add rehydrated shrimp along with the liquid that the shrimp was soaked in, and use the pestle to lightly pound. Add lime juice, fish sauce, and mix with a large spoon.
  15. Add sliced grape tomatoes. Use a pestle to lightly flatten the tomatoes to release juices and seeds into the dressing.
  16. Add shredded papaya and a half a cup of chopped cilantro. Use pestle to lightly pound the papaya and use a spoon to mix and turn all ingredients in the bowl until the dressing and ingredients are evenly distributed.

  17. Plating

  18. Add papaya salad to a serving platter. Top with roasted peanuts and remaining cilantro.

  19. Top with roasted turkey breast slices.

  20. Notes

  21. Turkey can be grilled instead of roasted. If using Thai chilis, add them at the same time as the dried shrimp when making the dressing. The chilis should be pounded with a pestle.

  22. recipe by Mary Tang