A scrumptious presentation of turkey. The turkey is made tender from the buttermilk marinade. It is lightly cooked and served with a delicious pecan and butter sauce. Rice on the side finishes the dish nicely.
5-lb. turkey breast, boned, skinned and trimmed
2 cups buttermilk
1 tbsp. fresh thyme leaves, lightly chopped
2 tbsp. chopped flat leaf parsley
1 clove garlic, peeled and chopped
1⁄4 tsp. cayenne pepper
1⁄2 tsp. kosher salt
2 cups flour
1⁄4 cup canola oil
1⁄4 cup unsalted butter
For the Pecan Butter:
1 cup sweet butter
1⁄2 cup pecans
4 cloves garlic, peeled and chopped
1⁄4 cup chopped flat leaf parsley
Salt and freshly ground black pepper, to taste
10 sprigs flat leaf parsley, for garnish
- Slice turkey into 4-oz. slices. Between two pieces of parchment paper, flatten turkey slices to an even 1⁄3-in. thickness.
- Combine buttermilk, thyme, parsley, garlic, cayenne, and salt. Marinate turkey in mixture for 1-2 hours.
- Drain turkey and dredge in flour; sauté turkey in canola oil and butter until internal temperature reaches 170°F. Remove to warm oven and hold for service.
- To prepare pecan butter, slowly melt butter and add pecans, garlic, parsley, and lemon juice.
- To serve, drizzle each paillard with 1 tbsp. pecan butter. Garnish with parsley and serve with wilted greens and flavored rice.