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Sweet turkey
by Andrew Bek - Tuesday, September 25, 2012, 3:25 PM

Here's a recipe for turkey adapted from an ancient secret Korean recipe!

Cut turkey tenders into chunks.  Brown in squash oil at moderate temp.  Drench in raspberry or other DDP eligible fruit juice until just covered.  Cook down uncovered at  low heat until liquid reduces.  Finish with a drizzle of maple syrup and cook just until the syrup glazes and carmelizes.

Serve on a bed of hand parched morel manoomin and watch out!

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Re: Sweet turkey
by April Lindala - Monday, November 5, 2012, 9:08 PM

This sounds awesome. Using the cranberry juice really added something to the roast I just made and I can see how using these berries to help bring out a different meat flavor could be really something. of course I use maple syrup for everything so I'm on board with that too.

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Re: Sweet turkey
by Samantha Hasek - Tuesday, December 11, 2012, 1:15 PM

Aanii Andrew,

Sounds so good! Could you provide some measurements for this recipe and  also share how to make the morel manoomin?

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Re: Sweet turkey
by Andrew Bek - Tuesday, December 11, 2012, 5:58 PM

Sure.  I used eight oz of turkey tenders, cubed into bite sized pieces.  For browning, just a light coat of oil on the bottom of the medium hot frying pan.  For the cranberry or other fruit juice, use about 1/2 cup and then let it mostly boil off the liquid.  Two table spoons of maple syrup makes the final glaze, added directly to the browned turkey and remainder of the oil.  Cook further over low heat to glaze without burning.

For the morel manoomin, I used dehydrated mushrooms which were reconstituted with warm water, drained and chopped fine.  Lightly saute the morel pieces and add to manoomin just before it is light and fluffy and done.  Mix throughly and then let rest to infuse the rice with the delicate morels.