This turkey recipe is a nice alternative to roasted turkey and gravy for a holiday. This is a "very light on the tummy" turkey entree that is loaded with great flavor.
Recipe: Cut a small steak size piece of turkey breast at a forty five degree angle to the grain of the meat.
Butterfly cut the turkey steak open, so it is an even thickness for quick cooking.
Saute the turkey filet in unsalted butter and vegetable oil over medium high heat. Cook both sides till light brown highlights appear on the meat.
Drain the excess grease from the pan.
Season the turkey with sea salt and white pepper.
Add a generous pour of brandy.
Add a couple spoonfuls of sugar.
Add a pinch of allspice.
Place the pan and turkey in a 350 degree oven to finish cooking the turkey. (About 5 to 10 minutes.)
Remove the pan from the oven and place the pan on a burner that is set to medium high heat.
There should be plenty of sugar brandy broth in the pan.
Add a few pinches of the fresh zest of a lemon, lime and tangerine.
Add a small sqeeze each of lemon, lime and tangerine juice.
Reduce the sauce.
Remove the turkey filet and set it on a plate when the sauce is almost reduced to a glaze.
Place 2 lime slices, 2 lemon slices and a few tangerine segments in the pan. (Be sure to remove any seeds first.)
Finish reducing the sauce to a glaze.
Place the lemon and lime slices across the turkey filet.
Place the tangerine segments across the turkey filet.
Spoon the brandy citrus glaze over the citrus and turkey.
Serve with a pan roasted cumin potato medallion and buttered green beans.
Garnish with cilantro sprigs.
Garnish the cilantro with a little bit of papaya salsa. (The papaya salsa recipe was in the 11/23/10 Cilantro Lime Mahi Mahi with Papaya Salsa recipe blog entry.)
The flavor of the semi sweet, citrus brandy glaze is fantastic with turkey! This is a caribbean or mediterranean style turkey entree. Gewurztraminer is a great choice of wine to accompany any turkey entree. Yum! Ya Mon! ... Shawna
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