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Turkey With Cashew Butter Recipe
|Turkey breast||1⁄2 , boned and skinned|
|Ground nutmeg||To Taste|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Grated lemon peel||1⁄4 Teaspoon|
|Lemon juice||2 1⁄2 Teaspoon|
|Chopped salted cashews||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 2091 Calories from Fat 1540
% Daily Value*
Total Fat 173 g266.5%
Saturated Fat 77.1 g385.5%
Trans Fat 0 g
Cholesterol 495.4 mg165.1%
Sodium 466.8 mg19.5%
Total Carbohydrates 35 g11.8%
Dietary Fiber 5.4 g21.5%
Sugars 4.6 g
Protein 106 g212.4%
Vitamin A 62.9% Vitamin C 46.7%
Calcium 10% Iron 67.1%
*Based on a 2000 Calorie diet
Place in a 7 by 11 inch baking dish; cover with plastic wrap.
Microwave on HIGH (100%) for 14 minutes, turning meat over after 7 minutes.
Let stand, covered, for 7 minutes.
Juices should run clear and meat in thickest portion should no longer be pink when slashed.
If meat is not done to your liking, microwave, covered, on HIGH (100%) for 2 to 4 more minutes, checking for doneness after 2 minutes.
Place butter in a 2 cup glass measure.
Microwave, uncovered, on HIGH (100%) for 1 minute or until melted and bubbly.
Stir in lemon peel, lemon juice, and cashews.
To serve, cut meat into 1/4 to 3/8 inch thick slices.
Arrange on a rimmed serving platter.
Stir through nut butter, then pour over meat.
Microwave, uncovered, on HIGH (100%) for 1 1/2 to 2 minutes or until heated through.
Garnish with parsley and lemon wedges.
Keep hot on an electric warming tray, if desired.