© 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 qt cold water
1/2 c salt
1/4 c sugar
3 Each juniper berries
2 Cloves garlic, crushed
2 Sprigs fresh tarragon
1 Medium bay leaf
1 tsp black peppercorns
8 (4-oz) Each TURKEY CUTLETS
1/2 c cider vinegar
1 tsp Dijon mustard
1/4 c finely chopped chives
1/2 c chopped dill
2 tbsp capers
1 tbsp minced shallots
1 c light olive oil
To taste salt and freshly ground black pepper
3 to 4 Ears sweet corn
1 Medium red ripe tomato, cut in small wedges
As needed extra virgin olive oil
1 c flour
2 tbsp finely chopped fresh thyme
Dash salt and freshly ground black pepper
2 tbsp olive oil
1/2 c sherry vinegar
1/4 c cold water
Bring all ingredients, except turkey, to a boil. Immediately remove from heat and cool overnight in the refrigerator.
Immerse the cutlets in the brine for 2 hours in a covered container in the refrigerator. Remove cutlets from brine. Rinse and pat dry. Discard brine.
Whisk together the vinegar, mustard, herbs, lemon zest, capers and shallots.
Slowly add the oil while whisking until it is completely incorporated. Adjust seasoning to taste and set aside.
Roast the corn, in the husk, for 16 minutes at 450 degrees F. Allow to cool for 10 minutes before shucking and removing corn from the cob. This step can be done well ahead of service.
At point of service: sauté corn and tomatoes in olive oil just until warm. Season to taste.
Mix the flour, thyme, salt and pepper in a mixing bowl.
Heat a sauté pan with olive oil on medium heat. Dredge the cutlets in the flour mixture, making sure to liberally coat on all sides. Sauté until golden brown on both sides, about 4-5 minutes per side. Remove the cutlets to a baking sheet.
Repeat until all of the turkey is golden brown. Deglaze the pan with sherry vinegar and water. Strain through a fine strainer and discard the solids, reserving pan jus for the vinaigrette.
When it has cooled to room temperature (10 minutes), whisk into the vinaigrette.
Put the cutlets into a preheated 350 degree F oven for about 12 minutes. Cook until the internal temperature registers 165 degrees F.
Arrange the warm corn and tomato salad on 4 serving plates.
Place two cutlets atop the salad and dress with the vinaigrette.