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Turkey on the Barbie- Simply Grillicious!

Chinese turkey kabobs with plum sauce beat the summer grilling doldrums

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WASHINGTON, D.C., August 12, 2004 - FOR IMMEDIATE RELEASE CONTACT:
Sherrie Rosenblatt, National Turkey Federation
202-898-0100 ext. 227, srosenblatt@turkeyfed.org
or Kathleen Donlin, Devine & Pearson
617-472-2700 ext. 107 kdonlin@devine-pearson.com

Consumers who are tired of grilling burgers, dogs and chicken legs in boring bottled sauces can re-energize their taste buds with a delicious new seasonal recipe from the National Turkey Federation.

Chinese turkey kabobs with plum sauce are a great, healthy, low-calorie way to put some spice back into your backyard grilling routine. Best of all, the dish is good for you because turkey is high in protein and low in fat and cholesterol. A serving of Chinese turkey kabobs contains only 250 calories and only 1 gram of fat.

The recipe is available at www.eatturkey.com, where consumers can sign up to receive a healthy, new turkey recipe every month via e-mail or pick from among 1,500 ideas for preparing delicious turkey meals in the National Turkey Federation's consumer-friendly, searchable database.

Note to editors: photos available upon request. Recipes, "Turkey. The Perfect Protein™" logo and press kit are available for download from the pressroom at www.eatturkey.com.

Chinese Kabobs with Plum Sauce, serves 4:
Ingredients:
Plum Sauce
1/2 Cup damson plum preserves
3 Tablespoons red wine vinegar
1-1/2 Teaspoons dry onion flakes
1 Teaspoon reduced-sodium chicken bouillon granules
1 Teaspoon reduced sodium soy sauce
1/2 Teaspoon ground ginger
1/2 Teaspoon Chinese 5-spice powder
Turkey Kabobs
2 Tablespoons reduced sodium soy sauce
2 Teaspoons red wine vinegar
1/2 Teaspoon ground ginger
1/2 Teaspoon Chinese 5-spice powder
2 green onions, thinly sliced
1 Pound TURKEY TENDERLOINS, cut into 1-inch cubes
As needed vegetable cooking spray
1 Large green pepper, cut in 1-inch cubes
4 green onions, cut in 2-inch sections

Plum Sauce
1. In a 2-cup glass measure, combine preserves, 3 tablespoons vinegar, dried onions, 1 teaspoon bouillon granules, 1 teaspoon soy sauce, 1/2 teaspoon ground ginger and 1/2 teaspoon 5-spice powder. Stir well. 2. Cook in microwave oven for 3-5 minutes stirring every minute or until sauce is slightly thickened. Cool and refrigerate until service. 3. NOTE: Tested in a 700-watt microwave - adjust time for different wattage appliance.

Turkey Kabobs
1. In a self-closing plastic bag, combine 2 tablespoons soy sauce, 2 teaspoons vinegar, 1/2 teaspoon ground ginger, 1/2 teaspoon 5-spice powder and green onions. Add turkey cubes and coat all surfaces of turkey. Seal bag. Refrigerate for 2 to 4 hours. 2. If using bamboo skewers, soak skewers in water for 30 minutes. 3. Remove grill rack from grill and lightly coat with vegetable cooking spray. Set aside. Prepare grill for direct-heat cooking. 4. Thread skewers, alternately, with turkey cubes, green onion sections and green pepper. Discard marinade. Position grill rack about 4-6 inches over heat source. 5. Grill turkey kabobs 5 to 6 minutes per side or until turkey reaches an internal temperature of 170 degrees F. Serve with Plum Sauce.

The National Turkey Federation is the advocate for all segments of the U.S. turkey industry. It's award winning web site www.eatturkey.com offers successful on-line professional chef cooking demonstrations and a searchable database of more than 300 recipes that exhibit turkey's versatility as a profit-building item, which enhances menus in all meal occasions during every season of the year. Operators can also go to www.eatturkey.com to sign up for the RecipE-mail program to register and receive unique recipe ideas that add flair to holiday and special occasion menus year-round.