INGREDIENTS:1 orange, zested and juiced
1 lemon, zested and juiced
1 Tbsp. rosemary sprigs, minced
3 garlic cloves, minced
2 tsp. sugar
½ cup scallions, sliced thin
½ cup apple cider vinegar
½ cup extra virgin olive oil
1 Tbsp. kosher salt
1 tsp. black pepper
4 ½ lbs. turkey thighs, boned and skinned, cut into 3/4-inch cubes
1 loaf Italian bread, slicedDIRECTIONS:Combine orange and lemon zest, rosemary and garlic in 4-quart bowl. Add sugar, scallions, orange and lemon juice, vinegar, olive oil, salt and pepper. Add cubed turkey; toss together so marinade coats all surfaces. Marinate in refrigerator for 24 hours. Thread turkey on bamboo or metal skewers. Grill over high heat until turkey is cooked throughout and no longer pink in center, turning every few minutes. Serve as a sandwich on sliced Italian bread.SERVINGS:14 sandwichesFrom:Executive chef Mich'l Morgan, CEC, Binghamton City Club, Binghamton, New York.PHOTO CREDIT:Photo Credit: NATIONAL TURKEY FEDERATION