© 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 oz olive oil
1 Each red onion, 1/4-inch dice
2 tbsp chopped garlic
1/4 c smoked paprika
1 c orange juice
2 c canned roasted tomatoes, diced
1 c roasted red peppers
1 tsp crumbled saffron
2 c mayonnaise
2 tbsp chopped garlic
1/8 tsp cayenne pepper
2 oz kosher salt
3/4 c brown sugar
3 tbsp ancho chili powder
2 tbsp chopped garlic
1 tbsp ground cumin
1-1/2 tsp ground coriander
1/4 c smoked paprika
1 tsp freshly grated nutmeg
2 qt cold water
2 c tequila
1-1/2 lbs TURKEY TENDERLOIN
2 oz olive oil
1/2 c chopped shallots
1 c shiitake mushrooms, cut into 1/4-inch pieces
1 c cremini mushrooms, cut into 1/4-inch pieces
2 oz canola oil
3 c fingerling potatoes, split and blanched
1/4 c fresh thyme, chopped
1/4 c fresh sage, chopped
To taste salt and freshly ground black pepper
4 oz olive oil
To taste salt and freshly ground black pepper
12 (3-inch) Rosemary skewers
Heat olive oil in a 12-inch sauté pan.
Add onion and garlic and sauté until translucent.
Add smoked paprika and stir well.
Add remaining ingredients and simmer 10 minutes. Puree, cover and reserve in refrigerator.
Steep saffron in 2 ounces boiling water.
Strain liquid from steeped saffron and discard saffron.
Combine mayonnaise, garlic, saffron liquid and cayenne in a blender.
Puree until well mixed. Cover and reserve in refrigerator.
Combine all brine ingredients, EXCEPT turkey, in a non-reactive pot.
Stir and bring to a simmer. Cook until all ingredients are dissolved.
Cover and place in cooler. Chill to 45 degrees F.
Cut turkey into 12 2-ounce medallions.
Pour chilled brine over sliced turkey. Cover and marinate overnight (8-12 hours) in refrigerator.
Drain brine and discard. Reserve turkey for service.
Heat a 16-inch nonstick pan over medium high heat. Add olive oil.
Add shallots to pan and sauté for 1 minute.
Add mushrooms and sauté until tender. Remove from pan and reserve.
Heat canola oil in same pan. Add potatoes and sauté until golden brown.
Add herbs and season to taste.
Fold mushrooms into potatoes, season and mix well. Heat thoroughly.
Heat a 16-inch non-stick sauté pan over medium heat. Add olive oil.
Season medallions with salt and pepper.
Cook in pan 4 minutes each side or to an internal temperature of 165 degrees F.
Thread cooked turkey medallions onto rosemary skewers.
Place Fingerling Hash on each of 6 plates at top center of plate.
Spoon Smokey Red Pepper Tomato Sauce on plate.
Top with 2 turkey kebobs. Drizzle with Saffron Aioli.