© 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
1/2 c flour
1/2 tsp kosher salt
1/8 tsp black pepper
6 (10 oz) TURKEY TENDERLOINS or BREAST FILLETS
1/4 c unsalted butter
2 tbsp freshly squeezed lemon juice
1/3 c blanched almonds
2 tbsp finely minced onions
1 tsp minced fresh garlic
1/4 c unsalted butter
2 tbsp dry white wine
2 tbsp finely chopped fresh parsley
Combine flour, salt and pepper. Lightly coat turkey fillets with seasoned flour mixture and shake off excess. Cover, chill and hold for service.
Per tenderloin: Melt 1/4 cup butter in heavy skillet over medium heat. Add turkey and lemon juice. Sauté until brown and cooked through. Remove turkey from skillet and reserve warm.
Add almonds and onions to skillet and cook until almonds are golden. Add garlic and cook until garlic is fragrant, about another 30-45 seconds.
Stir in another 1/4 cup butter and wine. Return turkey to skillet, reheating until hot.
Remove turkey and slice on the diagonal in half to yield two 5-ounce portions.
Portion 1/2 tenderloin onto each warm dinner plate and spoon almond mixture atop the turkey. Lightly sprinkle with parsley.