Servings: 
6
Ethnicity: 
Southwestern
Occasion: 
Celebrate Spring
Preparation Method: 
Simmer
Product Type: 
Turkey Thighs

Nutrition Facts

  • Total Calories 730
  • Total Fat 53 g
  • Saturated Fat 18 g
  • Cholesterol 85 g
  • Sodium 680 mg
  • Potassium 1240 mg
  • Total Carbohydrates 27 g
  • Dietary Fiber 8 g
  • Sugars 7 g
  • Protein 33 g
  • % Daily Protein 50
  • % Daily Vitamin C 45
  • % Daily Calcium 20
  • % Daily Iron 30

Turkey Carnitas Mesclun Salad with Tangerine Vinaigrette

Recipe developed by Executive Chef Dean Thomas, Barona Valley Ranch Resort and Casino, San Diego, CA

TURKEY THIGHS:
2 Pounds
salt and black pepper:
olive oil:
2 Cups
tangerine, quartered:
1 Each
whole milk:
1/2 Cup
garlic, peeled:
2 Cloves
tamari soy sauce:
1/4 Cup
cola soda:
1/4 Cup
Tangerine Vinaigrette:
scallions, finely chopped:
1 Bunch
granulated sugar:
2 Tablespoons
jalapeno, seeds & membrane removed, minced:
1 Large
tangerines, zested and juiced:
2 Each
rice wine vinegar:
1/4 Cup
tamari soy sauce:
1 Tablespoon
olive oil:
1/2 Cup
mesclun greens, washed and drained:
1 Pound
avocados, peeled & sliced into wedges:
3 Medium
blue corn tortilla strips:
As needed
Turkey

Trim turkey thighs and remove bones. Season with salt and pepper.

Heat olive oil and add turkey. Slowly simmer for 45 minutes until turkey is golden brown and very tender.

Add tangerine, milk, garlic, soy sauce and cola. Simmer another 15 minutes.

Remove turkey from liquid and drain thoroughly.

Using 2 forks, shred the turkey. Reserve warm for service.

Vinaigrette

Blend scallion, sugar, jalapeno, tangerine juice and zest, rice wine vinegar and soy sauce in a medium bowl.

Using a wire whip, slowly incorporate olive oil.

Place in a small saucepan and warm for service.

Assembly

For each order, in a large mixing bowl, toss the mesclun greens and avocado slices with warm vinaigrette. Place in the center of a warm service plate and top with the shredded turkey.

Garnish with blue corn tortilla strips.