THAI TURKEY BREASTS WITH LEMONGRASS ENJOY DAN:

THAI TURKEY BREAST WITH LEMONGRASS by CHEF DAN:

Serves 30-40

INGREDIENTS:

12 pounds turkey breast

32 cups chicken broth

10 whole lemongrass stems, bruise and cut into 3-4-inch pieces

8-10 inches fresh ginger

1-1/2-cups lime juice

1 (40 Oz) can  mushrooms

1 (40 Oz) can sliced water chestnuts

1 cup fish sauce

1/3-cup oyster sauce

1/4-cup brown sugar

3 tablespoons cumin

3 tablespoons coriander

1 (50 Oz) can coconut milk

1 bunch fresh cilantro chopped with roots

12 scallions, chopped

10 cloves of garlic, peeled chopped

5/8 cup red curry paste

1 (32 Oz) package rice noodles, soaked in hot water for 20 minutes.

DIRECTIONS:          (PRE-HEAT OVEN TO 350 DEGREES)

1.   With a mortar and pestle bash the garlic and cilantro roots.

2.   In a pre-heated oven add turkey on a pre-pared baking sheet

3.   Add olive oil and a dry rub recipe to follow.

4.   Bake turkey for 1-hour and 20 minutes, remove and allow to cool.

5.   In a stock-pot add broth, lemongrass, ginger, straw mushrooms, button mushrooms,  oyster sauce, brown sugar, cumin, coriander and the crushed garlic and cilantro roots.

6.   Bring to a boil and reduce heat and simmer for 20-30 minutes.

7.   Cut turkey breast into bit size pieces.

8.   Add to stock-pot and simmer for 20 minutes.

9.   Add coconut milk, chopped cilantro, green onions, lime juice, fish sauce, reserving some lemon juice and fish sauce to add later.

10.                Cook slowly 20 minutes, and then add coconut milk, cilantro, green onions, and red curry paste, stirring frequently.

11.                Taste and adjust favors, add sugar, fish sauce or lime juice.

12.                Add rice noodles.

RUB:

2 teaspoons each onion powder, and chili powder.

1 teaspoon each oregano, cumin, garlic powder

1/2-teaspoon each ground all spice, and cayenne. Mix together.

ENJOY DAN:                             BON-APPETITE!!