© 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
1 (6-oz) TURKEY CUTLET or STEAK
1 Large egg, separated and egg white beaten
As needed Ground white pepper
2 Thin slices smoked salmon
6 Spinach leaves, blanched and well dried
4 to 5 New potatoes, well scrubbed
2 Cloves garlic
As needed olive oil
As needed kosher salt
As needed flat leaf parsley, freshly chopped
1/2 c fresh blueberries
1 tsp raw cane sugar
1 tsp balsamic vinegar
Pat turkey cutlet/steak dry and place between 2 sheets of plastic wrap. Lightly pound to an even thickness. Brush with beaten egg white and lightly sprinkle with white pepper.
Cover with thinly sliced smoked salmon. Brush salmon with additional egg white.
Layer with spinach leaves.
Tightly, roll up the turkey escalope. Place on a buttered piece of foil and roll into a "Christmas cracker", twisting the ends of the foil to enclose the contents.
Steam or poach for 10 to 20 minutes or until the internal temperature reaches 165 degrees F.
Hold for service.
Boil potatoes in their skins until tender. Roast garlic cloves in their skins with a bit of olive oil until tender.
Drain and crush potatoes with a 2-pronged fork. Season well with salt. Remove skins from garlic and add roasted garlic and parsley.
Hold for service.
In a small saucepan, place blueberries, sugar and vinegar. Bring to a gentle simmer and then remove from the heat.
Hold for service.
Slice turkey and arrange on a warm dinner plate. Place the potatoes in an oiled ring on the plate. Remove the ring.
Drizzle blueberry compote around the turkey and serve warm.