NATIONAL TURKEY FEDERATION
TURKEY CARNITAS MESCLUN SALAD WITH TANGERINE VINAIGRETTE
Dean Thomas, executive chef, Barona Valley Ranch Resort and Casino, San Diego, www.barona.com
Yield: 6 servings 2 lbs. turkey thighs Salt and black pepper, as needed 2 c. olive oil 1 tangerine, quartered 1/2 c. whole milk 2 cloves garlic, peeled 1/4 c. tamari soy sauce 1/4 c. cola soda 1 lb. mesclun greens, washed and drained 3 medium avocados, peeled and sliced into wedges Tangerine Vinaigrette (recipe follows) Blue corn tortilla strips, as needed Method (1) Trim turkey thighs, and remove bones. Season with salt and pepper. (2) Heat olive oil, and add turkey. Slowly simmer turkey for 45 minutes until turkey is golden brown and very tender. (3) Add tangerine, milk, garlic, soy sauce and cola. Simmer another 15 minutes. (4) Remove turkey from liquid, and drain thoroughly. (5) Using 2 forks, shred turkey. Reserve warm for service. (6) For each order, in a large mixing bowl, toss some mesclun greens and avocado slices with warm Tangerine Vin34 | Chef
aigrette. Place the dressed salad in the center of a warm service plate, and top with the shredded turkey carnitas. Garnish with blue corn tortilla strips. Tangerine Vinaigrette 1 bunch scallions, ﬁnely chopped 2 T. granulated sugar 1 large jalapeño, seeds and membrane removed, minced 2 tangerines, zested and juiced 1/4 c. rice wine vinegar 1 T. tamari soy sauce 1/2 c. olive oil Method (1) Blend scallions, sugar, jalapeño, tangerine zest and juice, rice wine vinegar and soy sauce in a medium bowl. (2) Using a wire whisk, slowly incorporate olive oil. (3) Place in a small saucepan, and warm for service. Wine pairing: A zesty, balanced wine with ripe Meyer lemon ﬂavors, Novelty Hill Sauvignon Blanc 2006 (Washington) has just the right amount of acidity and creamy mouthfeel to complement the carnitas and tangerine vinaigrette.