Garlic & herb roasted turkey breast with sautéed broccoli, carrots and bell peppers in red thai curry sauce. Served with rice medley, garnished with scallions and cilantro.
Profit Potential
Menu Price:
$7.95
Turkey Cost:
$0.75
Other Ingredients:
$1.15
Total Costs:
$1.90 (24%)
Gross Profit:
$6.50
Ingredients
TURKEY
VEGETABLES & GARNISH
1 1/2 oz.
Broccoli florets, blanched for 2 minutes
1 1/2 oz.
Carrot slices, blanched for 2 minutes
1 1/2 oz.
Red bell pepper, julienned
1/4 tsp.
Sea salt
1/4 tsp.
Black pepper
1/4 tsp.
Green onions, sliced thinly
1/4 tsp.
Cilantro, chopped
OIL, SAUCE AND STOCK
1/2 tbsp.
Vegetable oil
2 oz.
Turkey stock
1/2 oz.
Thai red curry sauce
1/4 tbsp.
Lime juice
RICE
3 oz.
Rice medley, cooked until tender and held in warmer
Directions
STEP 1
Heat turkey stock, Thai red curry sauce and lime juice in saucepan. Add the turkey strips and heat thoroughly.
STEP 2
Heat oil in a separate pan. Add broccoli, carrots and red peppers. Add turkey stock and cook until tender. Season with salt and pepper.
STEP 3
To serve, place cooked rice in serving bowl, arrange vegetables on the rice and top with the turkey mixture. Garnish with green onions and cilantro.