Turkey Paillard with Pecans

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
10

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.

Ingredients

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

Steps

1. Slice turkey into 4-oz. slices. Between two pieces of parchment paper, flatten turkey slices to an even 1⁄3-in. thickness.

2. Combine buttermilk, thyme, parsley, garlic, cayenne, and salt. Marinate turkey in mixture for 1-2 hours.

3. 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.

4. To prepare pecan butter, slowly melt butter and add pecans, garlic, parsley, and lemon juice.

5. To serve, drizzle each paillard with 1 tbsp. pecan butter. Garnish with parsley and serve with wilted greens and flavored rice.

More From FoodService Director

Ideas and Innovation
oversized portions

Here are the trends FSD's Chefs’ Council members wish would go away.

Kale Gluten-free Sriracha Chipotle Microgreens on everything Sous vide cooking Aversion to bread Healthy desserts Vegan diets Lies about local sourcing/organic food Fast food Cupcakes Pumpkin spice Fat-free or low-fat Meatless Mondays Bread cones Rigid child nutrition guidelines Bacon on everything Cajun Doughnuts with over-the-top toppings Oversized portions Fried foods Pinterest
Ideas and Innovation
Frose

Frose, sushi burgers and single-item restaurants are hot topics as of late, according to Forbes, which recently released a list of seven buzzwords in the foodservice world. Here’s what’s trending, in no particular order.

Blended burgers Frozecco and frose Goth food Hemp Single-item restaurants Sushi burger Upcycling
Industry News & Opinion
MeuDirections

One of my favorite cartoons shows a commander whose soldiers are in the midst of fighting a war with bows and arrows. Without turning around, he tells a man who has come up behind him, “I’m sorry, I’m too busy to talk to you.” The man was a rifle salesman.

In today’s time-pressed world, we are all too busy. So, it can be difficult to find time to reach out to others for ideas, solutions and best practices. But as that cartoon illustrates, it’s critical to being successful. The sharing of knowledge is a pillar of FoodService Director . Through our magazine and events, we have been...

Ideas and Innovation
chefs

We started inviting chefs and FSDs from other districts to come prepare lunch. Through featuring different chefs and chef-inspired meals, I’ve found the students have been looking forward to coming into the cafeteria. They are willing to try new things with crazy names, and to ask for their favorite outside items turned healthy.

FSD Resources