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  • Kona Turkey Bowl

    Ingredients

    Yield: 8 Portions

    • Ingredients
      Amount
    • Butterball® Ready-to-cook Turkey Breast, skin removed
      1 Each

    • Ingredients
      Amount
    • Soy sauce
      ½ cup
    • Vegetable oil
      1/4 Cup
    • Sesame oil
      2 Tbsp.
    • Honey
      1/4 Cup
    • Mirin
      1/4 Cup
    • Lemon juice
      2 Tbsp.
    • Ginger, peeled and grated
      1/4 Cup
    • Garlic, grated
      2 tsp.
    • Salt
      2 tsp.
    • White pepper
      1/2 tsp.

    • Ingredients
      Amount
    • Wakame seaweed, dry
      1 Cup
    • Water
      2 Cups

    • Ingredients
      Amount
    • Lacinato kale, destemmed, torn, washed
      4 Bunches
    • Sesame oil
      1 Tbsp.
    • Soy sauce
      2 Tbsp.
    • Ginger, grated
      1 Tbsp.
    • Salt
      1 tsp.
    • Lemon juice
      2 Tbsp.

    • Ingredients
      Amount
    • Forbidden black rice, cooked
      4 Cups
    • Quinoa, cooked
      4 Cups
    • Avocado, sliced
      2 Each
    • Pickled ginger
      1 Cup
    • Macadamia nuts, toasted, crushed
      2 Cups
    • Pineapple slices, ½ inch, grilled
      8 Each
    • Togarashi spice
      1/4 Cup
    • Lemon wedges
      8 Wedges

    Method

    1. Cut the Butterball® Ready-to-cook Turkey Breast into 10 even slices, about 1-inch thick.
    2. Combine all the ingredients for the marinade in a large mixing bowl. Place the turkey in the marinade making sure it is evenly coated. Cover and refrigerate for 1 hour.
    3. Next, place seaweed in a bowl, cover with water for about 5 minutes. Drain and chill.
    4. In a large mixing bowl, place the kale, soy sauce, sesame oil, ginger, salt and lemon juice and thoroughly toss and massage for 2-3 minutes until the kale is wilted to about ½ its original volume. Set aside.
    5. Heat a grill on medium high and season with oil.
    6. Remove turkey from the marinade and grill on both sides until just done. Set aside to cool. Slice into ½ inch strips.
    7. Cut the pineapple in half.
    8. To assemble the salad, arrange the following in a bowl: 1 cup kale, ½ cup rice, ½ cup quinoa, ¼ cup seaweed, 1 pineapple slice, ¼ of a sliced avocado, 1 ½ tbsp. pickled ginger, ¼ cup macadamia nuts, the sliced turkey and a wedge of lemon.
    9. Sprinkle with togarashi spice.
     Note: There are many different types of turkey you might consider adding to this recipe including: confit, smoked turkey and chorizo.