Pan Roasted Turkey Loin with Red Currant Sauce

Culinary Setting
Boneless Breast


1 10 lb TURKEY BREAST, boned and skinned

1-1/2 lbs maitake mushrooms OR substitute oyster mushrooms, cleaned and separated

As needed canola oil

As needed unsalted butter

1/4 c sugar

5 shallots, minced

3/4 c red currants

1/2 c cassis


2 oz fresh thyme

1 c demi-glace

2-3 tbsp butter



Cut turkey breast into 6-1/2 to 7 ounce cutlets.

In small batches, sauté turkey cutlets in a blend of canola oil and butter until cooked through and golden brown.

Sauté mushrooms in small batches in blend of canola oil and butter.

Red Currant Sauce

In a heavy saucepan, over medium-high heat, melt sugar to a blonde caramel.

Add shallots and ½ cup currants. Cook for 5-10 minutes. Add cassis & reduce by ½.

Add turkey stock, bay leaf and thyme. Reduce by ½.

Add demi-glace and reduce by ¼ to ½ or until a sauce consistency is achieved.

Strain through chinois.

Finish sauce with butter and remaining currants. Adjust seasonings as needed.

Yield: 2 cups

Plating and Service

Serve turkey cutlets on warm dinner plates and nap cutlets with Red Currant Sauce. Place sautéed maitake mushrooms beside turkey cutlets.

Serve with a flavorful vegetable such as sweet potato gnocchi.

Nutrition Facts

Total Calories 630

Calories from Fat 180

Total Fat 20 g

% Daily Total Fat 31

Saturated Fat 7 g

% Daily Saturated Fat 35

Cholesterol 270 g

% Daily Cholesterol 90

Sodium 290 mg

% Daily Sodium 12

Total Carbohydrates 13 g

% Daily Total Carbohydrates 4

Dietary Fiber 3 g

% Daily Dietary Fiber 12

Sugars 6 g

Protein 95 g

% Daily Protein 20

% Daily Vitamin C 30

% Daily Calcium 8

% Daily Iron 40