From: Chef Guy DeSerio, The Machine Shed, Des Moines, IA. Yield: 4 servings.
PEANUT SAUCE:
1 1/2 cups turkey broth
1 cup smooth peanut butter
2 tsp. sesame oil
2 tsp. soy sauce
2 tsp. freshly squeezed lemon juice
1/4 tsp. ground ginger
1/4 tsp. freshly ground black pepper
2 green onions, finely chopped
2 cloves garlic, minced
TURKEY MARINADE:
1/2 cup soy sauce
1/4 cup rice vinegar
2 Tbsp. honey
2 tsp. ground coriander
1/2 tsp. freshly ground black pepper
1/2 tsp. crushed red pepper flakes
2 cloves garlic, minced
2 lb. turkey tenders, boneless, skinless and cut into 8-oz. portions
Combine broth and peanut butter. Whisk to blend. Stir in remaining ingredients and mix well. Cover and let mixture stand for at least 1 hour so flavors can blend. (May be stored in refrigerator for up to 2 days.)
Combine all marinade ingredients in a bowl or in a sealable plastic bag. Add turkey tenders and marinate, refrigerated, for several hours.
Remove tenders from marinade and discard marinade. Allow tenders to slightly drain. Grill turkey tenders by the indirect grilling method until cooked through to an internal temperature of 170°F, turning the tenders so all sides receive grill marks.
NATIONAL TURKEY FEDERATION
