© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
2 c olive oil
1/2 Bunch fresh basil
1/2 Bunch fresh sage
12 Cloves fresh garlic
To Taste salt and freshly ground black pepper
4 (14-16 oz) TURKEY TENDERLOINS
2 lbs Brussels sprouts, cut in half
4 tbsp butter
1 Large whole onion, sliced
To Taste salt and freshly ground black pepper
1 tsp butter
1/2 oz butter
1/2 oz flour
1-1/2 c TURKEY STOCK
1/3 c dried cherries
2 tbsp sugar
To Taste salt and freshly ground white pepper
1/2 tsp fresh sage, chiffonade
1 Pint whole milk
4 oz water
1-1/2 c polenta
1 tbsp butter
To Taste salt and freshly ground white pepper
As needed olive oil
1/2 c pomegranate molasses
As needed fresh sage sprigs
Place oil, herbs, garlic, salt and pepper in a blender/food processor and puree.
Cut each tenderloin in half yielding 8 portions, approximately 7 to 8 ounces each.
Place tenderloins in a non-reactive dish and pour marinade over turkey. Cover and marinate, in the refrigerator, for up to 12 hours.
Blanch Brussels sprouts in salted boiling water for 6-8 minutes or until fork tender. Remove sprouts and chill in ice bath.
In a sauté pan, heat 4 tablespoons butter and add sliced onions, salt and pepper. Cook until flavors are incorporated.
Add sprouts and toss well. Caramelize vegetables and finish with 1 teaspoon butter.
Hold for service.
Make a roux with butter and flour. Cook for 5 minutes.
Maintain hot poultry stock in a separate pot.
When the roux is brown, add 1 ladle of stock at a time, whisking well with each addition. When all stock is incorporated, reduce heat to low and cook for 10 minutes, stirring frequently.
Steep cherries in warm water with sugar. Drain and reserve juice.
Add cherries, reserved cherry juice, salt and pepper. Remove from heat and add sage.
Hold for service.
In a heavy saucepan, bring milk and water to a low boil. Slowly add polenta in a steady stream and whisk vigorously.
When the polenta is fully incorporated, reduce heat to low. Using a wooden spoon, stir constantly until polenta is smooth and there are no lumps, about 20 minutes.
Finish with butter, salt and white pepper.
Hold warm for service.
Remove turkey tenderloins from marinade, discard marinade. Season tenderloins with salt and pepper.
Per each order: In a hot cast iron skillet, add 1 ounce olive oil. Brown turkey on all sides.
Transfer to a preheated 350 degree F oven for 15 minutes or until internal temperature reaches 165 degrees F.
Let rest at room temperature for 10 minutes.
Place polenta at the top of the plate. Arrange Brussels sprouts to the right of the polenta. Place turkey to the left of the polenta.
Ladle 2 ounces Sundried Cherry Gravy over turkey. Drizzle 1 tablespoon pomegranate molasses over turkey and gravy.
Garnish with fresh sage sprig.