© 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
As needed TURKEY BONES
1 Large carrot, peeled and cut in large chunks
1 Large yellow onion, peeled and cut in large chunks
1 Stalk celery, cut in large chunks
As needed cold water
As needed salt and freshly ground black pepper
Hazelnuts, toasted
2 tbsp heavy cream
2 Large portabella mushrooms, stems removed
2 oz olive oil
1 oz fresh chopped tarragon
2 oz dried bread crumbs
2 (6-oz) TURKEY CUTLETS
1 tsp fresh chopped tarragon
Roast turkey bones in preheated 350 degree F oven until golden brown.
In a large sauce pot, sauté carrots, onions and celery to a rich brown. Add roasted turkey bones to sauce pot. Cover mixture with water, bring to a boil and reduce to a simmer. Simmer for 3 hours.
Remove bones and vegetables. Continue reducing the stock to 25% of the original volume.
Hold warm for service.
Per Serving: Add toasted hazelnuts to stock and 2 Tablespoons heavy cream. Bring to a boil, season to taste.
Using a spoon, remove gills from bottom of mushrooms.
Heat oil in sauté pan and sauté mushrooms to a golden brown. Rough chop mushrooms and place in food processor. Combine all ingredients and chop until finely minced.
Hold warm for service.
Season turkey breast with salt, pepper and tarragon.
Roast, on a rack, in a preheated at 325 degree F oven to an internal temperature of 165 degrees F. Set aside.
Spoon mushroom galette onto warm dinner plates. Fan sliced turkey cutlet atop galette and drizzle hazelnut froth across turkey.