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

Industry News & Opinion

Henry Ford West Bloomfield Hospital in West Bloomfield Township, Mich., will host a three-part global cooking series in its demonstration kitchen next month, C&G News reports.

Named Cooking Around the World at Henry Ford, the series will be open to the community, with each part of the event featuring a different type of global cuisine: Indian, Tuscan and Mediterranean.

Officials in charge of the series said that they looked at dietary restrictions and food trends to select the themes for each class. Brad Roberts, a hospital sous chef who is teaching the series, says...

Sponsored Content
Mrs. T’s pierogies

From Mrs. T’s Foodservice.

Today’s college and university students demand customization, but they also seek out creative riffs on familiar dishes, making comfort food an area of opportunity for college & university operators.

This is especially true as more restaurants across all sectors add comfort-food favorites such as meatloaf, potato tots and loaded fries to menus.

Operators are already starting to see how a comforting, customizable ingredient such as pierogies meets those needs: Menu mentions of pierogies as an entree are up 9.3% over the last two years,...

Sponsored Content
local produce

From WinCup.

Today’s students care deeply about sustainability—much more so than the general population. For them, sustainable practices are visit drivers. What’s more, some 57% of students are willing to pay more for sustainable foods, according to Technomic’s recent College & University Consumer Trend Report . Sustainable claims drive visits, especially for young consumers: Some 31% of Gen Zers say they’re more likely to visit restaurants that try to be sustainable.

Students are looking for foodservice operations with comprehensive sustainability programs, and...

Industry News & Opinion

Mayfield High School in Mayfield, Ohio, has opened a coffee cart in its cafeteria, The News-Herald reports .

Open throughout the day, the cart sells 12-ounce cups of coffee for $2 each. Students were able to taste-test some of the offerings and were also involved in choosing the cart’s name.

The drinks are made with low-fat milk and unsweetened flavor syrups, and soy milk is on hand for those with allergies. To encourage more breakfast participation, the school gives students 50 percent off coffee when they also buy a breakfast item. Additionally, the cart is stationed next...

FSD Resources