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Turkey "Naanwich"

Preparation: 15 minutes
Yield : 4 people

Here's a recipe that many will appreciate for its simplicity which does not compromise taste. You'll see that the combination of our Ranch Vinaigrette-Marinade with turkey is a pure delight.   

We are very proud to have developed this recipe in partnership with Quebec Turkey to promote our excellent local products. 


  • 600 g Quebec turkey, sliced (3/4-inch cutlets)
  • 1/2 cup (125 mL) Ranch Marinade Dressing Maison Orphée + for spreading on naan bread
  • 1 red onion, chopped
  • 3 cups (750 ml) arugula salad 
  • 1 cup (250 ml) Quebec Monterey Jack cheese (several Quebec cheese makers sell this type of cheese, including St-Guillaume, Lemaire, etc.) 
  • 4 pickles cut into strips (you can sponge off excess moisture)  
  • 4 naan breads 



Marinate the turkey slices at least 2 hours in the Ranch Marinade Dressing. It is recommended that you marinate the turkey for 6 to 12 hours in the refrigerator for best results.  

Preheat the BBQ to medium-high intensity and place the cutlets close to the fire, about 5 minutes on each side.

If you prefer baking, preheat the oven to 410°F/210°C. Drain skewers, place on a baking sheet for 10 minutes on each side or until turkey cubes are cooked through.  

When the cutlets are almost done, put the naan bread with the cheese on the BBQ grill and close the lid for a few seconds to melt the cheese. Same thing if you've opted for baking.  

Remove from oven and garnish with all the ingredients. Add the Ranch Vinaigrette Marinade (new one, not the one used for marinating) to serve as a sauce.

Garnish with onions, pickles and aragula salad.

Fold and enjoy! 

Photo credits Stéfanie Crevier @le_refuge_soins_naturels and Debbie Barrette @debphotographe

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