Asian Turkey Salad

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Ingham Turkey Breast Classic Oven Roasted

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  • 500g Ingham Turkey Breast Classic Oven Roasted, shredded
  • 150g vermicelli rice noodles
  • 3⁄4 cup Ocean Spray® Craisins® sweetened dried cranberries
  • 1⁄2 cup Ocean Spray® Ruby Red Grapefruit drink
  • 2 carrots, cut into fine sticks
  • 1 cup snow peas, sliced
  • 1 cup bean sprouts
  • 1⁄2 cup coriander leaves, torn
  • 2 spring onions, thinly sliced
  • 1 tablespoon vegetable oil
  • 2 teaspoons Thai curry paste
  • 1⁄2 cup coconut milk
  • 1 teaspoon soft brown sugar

Soak noodles in boiling water for 10 minutes, rinse under cold water and drain.

Combine Craisins® with Ruby Red Grapefruit drink and leave 20 minutes to plump.

Combine noodles, turkey, carrot, snow peas, bean sprouts, coriander, onions and Craisins®.

Heat oil in a pan, add curry paste and fry for 30 seconds. Add coconut milk and sugar and gently heat until sugar is dissolved.

Cool slightly, pour over salad and gently toss.

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  • General Turkey Tips

Turkey Tips

  • Defrost in the refrigerator only, not on the bench.
  • Use separate cutting boards and utensils when handling raw and cooked poultry. Wash these thoroughly with hot, soapy water before and after handling. Also use separate cutting boards from poultry for fruit and vegetables.
  • Turkey can be handled, cooked and stored in the same way as chicken. There are no special requirements in its handling.
  • After purchasing fully cooked smallgoods, ensure they are stored in the refrigerator with their wrapping sealed until required. After opening, they must be consumed within 2-3 days.