25 Minutes 30 Minutes 4 People
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In a bowl, add turkey slices.
- In a separate bowl, add dissolved palm sugar.
- Add fish sauce, water, lime juice, oil, and smashed cloves to the mixture. Mix gently.
- Pour marinade on turkey slices, cover bowl with plastic wrap, and refrigerate overnight.
Preheat oven to 375°F.
- 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.
- Remove turkey slices from oven and let rest for 5 minutes. Slice the breast about 1 inch thick or into the desired size.
Peel the papaya. Use a mandolin to shred papaya until it reaches the core. Discard seeds. Set the shredded papaya aside.
- In a small bowl, add dried shrimp and water to rehydrate. Soak for about 20 minutes.
In a large bowl, add dissolved palm sugar.
- 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.
- Add sliced grape tomatoes. Use a pestle to lightly flatten the tomatoes to release juices and seeds into the dressing.
- 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.
Add papaya salad to a serving platter. Top with roasted peanuts and remaining cilantro.
- Top with roasted turkey breast slices.
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.