Turkey Cutlets With Tarragon And Wine Recipes

Steps:

• Cut turkey, skinned side down, into 8 cutlets (see note). Cover with plastic wrap, and lightly pound cutlets with a meat mallet or bottom of a heavy skillet until inch thick. Season with salt and pepper.
• In a large skillet, heat 1 tablespoon oil over high. Working in batches, cook cutlets until browned and opaque throughout, 2 to 3 minutes per side (add 1 tablespoon oil when needed). Transfer to a plate, and cover loosely with foil.
• Add wine to skillet, and bring to a boil. Cook, scraping up browned bits with a wooden spoon, until reduced to 1/2 cup, 6 to 8 minutes. Whisk in Dijon; bring to a simmer. Remove from heat; stir in parsley, and season with salt and pepper. Top turkey with sauce.

Steps:

• In a large skillet, heat oil over medium heat. Add cutlets and cook 3 minutes a side, or until they just lose their pink color throughout; transfer to plate. Do not overcook!
• Add shallot and mushrooms to skillet; cook 5 minutes or until browned and tender. Add wine; boil 1 minute. Stir in undiluted soup, tarragon, pepper, and 1/3 cup water; heat to boiling. Return cutlets with any juices in plate to skillet; heat through, turning to coat.

Steps:

• To prepare the ballotine: Preheat the oven to 375 degrees. Lay out the turkey breast on a flat surface with the skin side down. Pull the fillet (the piece that is loosely attached to the center of the breast on the opposite side from the skin) toward the middle of the breast so that it lays flat. Split open the large end of the turkey breast, while still keeping it attached to the rest of the breast, and lay next to the fillets. You should have a turkey breast that is roughly rectangular. Cover with plastic wrap and pound with a mallet until the surface is even and flat. Season the flattened breast with kosher salt and Szechuan peppercorns. Sprinkle the surface with the chopped herbs. Cover with the prosciutto. Starting with the end closest to you, roll tightly into a cylinder and tie every 2 inches with the butcher's twine. Season trhe outside with Kosher salt and Szechuan peppercorns. Place in a roasting pan and bake for about 1 1/2 hours, or until an internal temperature of 140 degrees is reached.
• To preapre the roasted vegetables: Toss the onions, carrots, turnips, and parsnips in the oil and vinegar. After the ballotine has been cooking for 45 mintues, add the vegetables to the roasting pan. When the ballotine and vegetables are cooked, remove them from the oven. Let the turkey rest for 20 minutes, loosely covered with aluminum foil. To serve, remove the strings from the turkey (scissors work best for this), slice, and serve with the roasted vegetables.
• Wine Notes To satisfy everyones taste, it is traditional to serve both red and white wine at the Wente family Thanksgiving dinner. More importantly, it is not necessarily the turkey that you are trying to pair with the wine. The other side dishes, gravies, and stuffing may have the stronger flavors and intensity with which the wines need to be paired. For a white wine, we usually serve a Sauvignon Blanc-Semillon blend or a full-bodied Chardonnay--both providing enough flavor and weight. We generally tend toward a light to medium-bodied red wine with nice acid, balanced tannins, and rich fruit, such as a Pinot Noir or Merlot. Whatever you choose, remember that there is no one right answer to a melting pot of traditions and flavors.

Steps:

• 1. Dry the turkey cutlets with paper toweling. Cut into 3x1 inch strips.
• 2. Heat oil in a large non-stick skillet over medium heat. Working in batches if necessary, panfry the turkey for 30 seconds a side. Remove to a plate and keep warm.
• 3. Saute mushrooms and onion in skillet over low heat for 3 minutes or until the mushrooms are soft. (you can add several TBS of water to prevent sticking if needed.) Add the wine.
• 4. In a 2 cup measuring glass, stir the flour into the beef broth until smooth. Pour into skillet and stir. Add salt and pepper. Bring to a boil. Lower heat and stir constantly until the mixture thickens slightly.
• 5. Lower heat to very low. Stir in lemon juice and tarragon. Return turkey to skillet. Cook 1 to 2 minutes until turkey is done.
• 6. Notes: I have used lemon juice concentrate instead of fresh lemon juice. If you prefer, you can flatten the turkey with a mallet before you begin cooking. If I'm not using wine, I add water or more broth to make up the volume.

Steps:

• In a shallow bowl, mix flour and 1/4 teaspoon each salt and pepper. Dip cutlets in flour mixture to coat both sides; shake off excess. , Place a large nonstick skillet coated with cooking spray over medium heat. In batches, cook turkey in 1 tablespoon butter until meat is no longer pink, 2-3 minutes on each side. Remove from pan; keep warm. Wipe pan clean if necessary., In same skillet, heat remaining butter over medium-high heat. Add mushrooms and onion; cook and stir until tender. Stir in broth and sherry. Bring to a boil; cook just until liquid is almost evaporated. Stir in sour cream, tarragon and the remaining salt and pepper; heat through (do not allow to boil). Serve with turkey.

Steps:

• In a shallow bowl, mix flour, salt, paprika and pepper. Dip turkey in flour mixture to coat both sides; shake off excess., In a large skillet, heat oil over medium heat. Add turkey and cook in batches 1-2 minutes on each side or until no longer pink. Remove from pan., Add wine and lemon juice to skillet, stirring to loosen browned bits. Bring to a boil; cook until liquid is reduced by half. Return cutlets to pan; turn to coat and heat through.