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.