© 2025 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
5 lbs TURKEY BREAST
2 c buttermilk
1 tbsp fresh thyme leaves, lightly chopped
2 tbsp flat leaf parsley, chopped
1 Clove garlic, peeled & chopped
1/4 tsp cayenne pepper
1/2 tsp Kosher salt
2 c flour
1/4 c canola oil
1/4 c unsalted butter
Pecan Butter
1 c unsalted butter
1/2 c pecans, toasted and chopped
4 Cloves garlic, peeled and chopped
1/4 c flat leaf parsley, chopped
2 lemons, juiced
To Taste Kosher salt
To Taste black pepper, freshly ground
As needed wilted greens
As needed flavored rice, cooked
10 Sprigs flat leaf parsley
CARVING
Remove bones and skin from turkey breast. Trim as required.
Slice turkey breast into 4-ounce slices.
Between 2 pieces of parchment paper, flatten the turkey slices to an even 1/3 inch thickness.
TURKEY
Prepare the marinade by combining buttermilk, thyme, parsley, garlic, cayenne and salt. Marinate the turkey for 1 to 2 hours.
Drain the turkey; dredge in flour and pat to set the flour onto the turkey.
Saute the turkey in the canola oil and butter. Cook through until the temperature reaches an internal temperature of 165 degrees F. Remove to a warm oven, cover and hold for service.
PECAN SAUCE
To prevent separation, slowly melt butter and add the pecans, garlic, parsley and lemon juice. Add salt and pepper to taste.
PLATING and SERVICE
Place wilted greens on warm dinner plates, top with turkey and drizzle each portion with about 1 tablespoon Pecan Sauce. Garnish with parsley. Serve with flavored rice.
Total Calories 664
Total Fat 34 g
% Daily Total Fat 47
Cholesterol 227 g
Sodium 358 mg
Total Carbohydrates 23 g
Protein 64 g