© 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
1/4 tsp caraway seeds
2 Cloves garlic, crushed
2 Sprigs fresh tarragon
1 Medium bay leaf
1 tsp black peppercorns
6 (4 to 5 oz) TURKEY CUTLETS
1/4 c cider vinegar
1/2 tsp Dijon mustard
2 tbsp finely chopped fresh chives
1/4 c chopped fresh dill
1 tsp lemon zest
1 tbsp capers
1 tsp minced shallots
1/2 c light olive oil
To taste salt and freshly ground black pepper
2 tsp extra virgin olive oil
2 c frozen super sweet corn, thawed
2 Medium red ripe tomatoes, cut in thin wedges
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
BRINE MIXTURE
Bring cold water, salt, sugar, caraway seeds, garlic, tarragon, bay leaf and peppercorns to a boil. Immediately remove from heat and cool overnight in the refrigerator.
Immerse the turkey cutlets in the brine for 2 hours in a covered container in the refrigerator. Remove cutlets from brine and pat dry. Discard brine.
VINAIGRETTE
Whisk together the cider vinegar, Dijon mustard, fresh herbs, lemon zest, capers and shallots.
Slowly add 1/2 cup light olive oil while whisking until it is completely incorporated. Adjust seasoning to taste and set aside.
SUMMER HARVEST SALAD
Heat 2 teaspoons olive oil in a heavy skillet. Sauté corn and tomatoes in oil just until warm. Season to taste with salt and pepper. Reserve.
TURKEY CUTLETS
Mix the flour, thyme, salt and pepper in a mixing bowl.
Heat a sauté pan with 2 tablespoons olive oil on medium heat. Dredge the cutlets in the flour mixture, making sure to liberally coat all sides.
Sauté until golden brown on both sides, about 3+ minutes per side. Transfer 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 juices for the vinaigrette.
When juices have cooled to room temperature (about 10 minutes), whisk into the vinaigrette.
Put the cutlets into a preheated 325 degree F oven for about 6 to 8 minutes. Cook until the internal temperature registers 165 degrees F.
Arrange the warm corn and tomato salad on 6 serving plates.
Place cutlets atop each salad and drizzle with vinaigrette.