Thai Town Jive Turkey Recipe
House-brined, slow-roasted turkey breast, red grapes, orange & cinnamon quinoa, fresh spinach, toasted pinenuts, & tossed in sherry vinaigrette. Topped with haystack onions & crumbled Gorgonzola.
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Ingredients
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Turkey and Marinade
Quinoa Salad
Sherry Vinaigrette
Toppings
Method
Turkey Preparation
- 1
Brine the Turkey
Submerge the turkey breast in the brine solution. Cover and refrigerate for at least 12 hours, preferably 24 hours.
- 2
Roast the Turkey
Place the turkey breast on a roasting pan and roast for about 1.5 to 2 hours, or until the internal temperature reaches 165°F (75°C). Let rest for 15 minutes before slicing.
Quinoa Salad Preparation
- 3
Cook Quinoa
Fluff quinoa with a fork and set aside to cool.
- 4
Prepare Salad
In a large bowl, combine cooked quinoa, red grapes, orange juice, and cinnamon. Toss gently to mix.
Vinaigrette Preparation
- 5
Make Vinaigrette
In a small bowl, whisk together sherry vinegar, olive oil, honey, Dijon mustard, salt, and black pepper until emulsified.
