While you can prepare this recipe with raw, not smoke-flavored wild turkey breast fillets, a mild smoke really does make it mo betta. We soaked our turkey breasts in a brine of 1 quart water, 1/4 cup garlic salt.
Smoked Wild Turkey Lettuce Cups
- While you can prepare this recipe with raw not smoke-flavored wild turkey breast fillets, a mild smoke really does make it mo betta. We soaked our turkey breasts in a brine of 1 quart water, 1/4 cup garlic salt. Then, it went into a 150 – 160 degree Bradley Smoker for 2 hours before cooling and dicing.
- 2 tablespoons olive oil
- 1/2 teaspoon sesame oil
- 2 cups smoked wild turkey breast see above, diced
- 1/2 cup carrot peeled and finely diced
- 1/2 cup celery stalk finely diced
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons orange juice concentrate
- 2 garlic cloves minced
- 4 green onions minced
- 1/2 cups water chestnuts diced
- 2 tablespoons pickled ginger minced (or substitute 1 tablespoon fresh gingerroot, peeled and minced)
- 1 1/2 cups cooked rice white or brown
- 2 – 3 heads iceberg lettuce look for heads that are loose, not firm and tight
- Sriracha sauce
- hoisin sauce
- Heat olive and sesame oil in a large wok or skillet over medium-high heat. Add turkey and stir-fry for 2 -3 minutes (5 minutes if raw and not smoked flavored). Add carrot and celery and stir-fry for 3 minutes more. Add soy sauce and next 6 ingredients. Cook until warmed throughout. Transfer mixture into 4 bowls and serve with lettuce cups (see below), Sriracha and hoisin sauces.
- Spread a very thin layer of hoisin sauce on the center of a lettuce cup. Spoon a few tablespoons of the turkey mixture into the lettuce and add a drop or two of Sriracha for spicy heat. Hold the lettuce cup firmly and eat from one end to the other.
Lettuce Cups – It takes a little practice to turn a head of iceberg lettuce into a pile of lettuce cups that won’t fall apart when filled and eaten. When at the store, look for the lightest heads with the loosest leaves. start by cutting the stem and core away from the head with a sharp knife. From the stem end, remove each leaf. If desired, trim the ragged ends of the cups with kitchen shears.