Turkey Breast Satay

Serves 4


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1 lb Butterball Turkey Breast, boneless and skinless200g vermicelli rice noodles, cooked and cooled1 Tbsp olive oil2 Tbsp soy sauce1/4 cup natural peanut butter1/4 cup maple syrup1 garlic clove1 lemongrass stalk, chopped1 Tbsp ginger, freshly minced1/2 tsp turmeric1 Tbsp sesame oil1 lime, zested and juiced1/4 cup water1 cucumber, sliced thin1 cup bean sprouts1/2 bunch cilantro, picked


  1. Cook your vermicelli rice noodles according to packaging. Rinse and allow to chill and then toss in a splash of olive oil and 1 Tbsp soy sauce. Set aside.

  2. In a blender, combine the peanut butter, maple syrup, garlic, lemongrass, ginger, turmeric, sesame oil, soy sauce, lime juice, zest, and water. Blend very well until completely smooth. Reserve half for a sauce, and half to coat the turkey (this can be done up to 2 days in advance).
  3. Cut the turkey breast into long, thin strips (about 4 inches long and only 1/2 inch thick) then coat with the sauce. After you have soaked your skewers in water, proceed to skewer the coated turkey then add to a preheated and greased grill. Cook for 10-12 minutes, turning as needed, or until the internal temperature reaches 165˚F/82˚C.
  4. Serve the turkey satay with grilled limes, fresh cucumbers, sprouts, fresh cilantro, and the chilled vermicelli rice noodles. Serve with a side of the peanut sauce and enjoy!

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