Turkey with Jicama Ginger Salsa Recipe

Name: Turkey with Jicama Ginger Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs turkey breast, half with bone and skin; ½ teaspoon salt; ⅛ teaspoon ground black pepper; 2 tablespoons white wine; 2 stalks celery, sliced; ¼ cup chopped fresh parsley; ½ cup finely chopped jicama; 2 tablespoons finely chopped fresh cilantro; ¼ cup finely chopped green onion (including some tops); 2 teaspoons finely chopped fresh gingerroot; 2 teaspoons finely chopped jalapeno chile; 1 small tomatoes, peeled and finely chopped

Servings: persons

2 lbs turkey breast, half with bone and skin
½ teaspoon salt
⅛ teaspoon ground black pepper
2 tablespoons white wine
2 stalks celery, sliced
¼ cup chopped fresh parsley
½ cup finely chopped jicama
2 tablespoons finely chopped fresh cilantro
¼ cup finely chopped green onion (including some tops)
2 teaspoons finely chopped fresh gingerroot
2 teaspoons finely chopped jalapeno chile
1 small tomatoes, peeled and finely chopped

1
Rinse turkey and pat dry with paper towels.
2
Sprinkle turkey with salt and pepper.
3
Insert meat thermometer into turkey and place in a slow cooker.
4
Add wine.
5
Sprinkle with celery and parsley.
6
Cover and cook on LOW 4-5 hours or until turkey is tender and an instant read thermometer registers 180 degrees.
7
While turkey cooks, make salsa.
8
Combine jicama, cilantro, onions, gingerroot, jalapeno chile and tomato in a medium bowl.
9
Refrigerate until ready to serve.
10
Slice turkey and serve with salsa.
11
Recipe from Healthy Crockery Cookery by Mable Hoffman and sent to you by Betty Copeland.

455

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 lbs turkey breast, half with bone and skin, ½ teaspoon salt, ⅛ teaspoon ground black pepper, 2 tablespoons white wine, and more.

Yes, Turkey with Jicama Ginger Salsa falls under the Meat & Poultry category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Turkey with Jicama Ginger Salsa

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