Turkey Piccata Alton Brown Recipes

TURKEY PICCATA - ALTON BROWN

Steps:

• Preheat oven to 200°F.
• Slice turkey across the grain into 1/2" slices. Place slices, one at a time, between sheets of plastic wrap or waxed paper. Pound out until 1/8-1/4" thick. Repeat until all pieces are pounded. Sprinkle both sides of each piece with salt and pepper, then dredge both sides in flour; tap off excess flour.
• Place olive oil and 4 tbsp butter in a 12" skillet over medium heat. (Non-stick will not yield a good sauce; stick to regular.) When foaming subsides, add turkey, being careful not to crowd the pan. Brown turkey on both sides, about 1 minute on each side; repeat with any remaining turkey. Transfer to an ovensafe plate and place in oven to stay warm.
• Add shallots to pan and reduce heat to low; saute until shallots are translucent, about 3 minutes. Add wine and lemon juice and simmer 2-3 minutes, until slightly reduced. Add remaining butter (which should be cold) and whisk until sauce is glossy and slightly thickened. Adjust salt and pepper and stir in parsley (and capers if using). Pour over cutlets and serve.

TURKEY PICCATA

Steps:

• Split turkey breast tenderloin in half horizontally; cut each half in half crosswise to make 4 portions. Place one of the turkey portion between two pieces of plastic wrap. Using the flat side of a meat mallet, lightly pound turkey to about 3/8-inch thickness. Remove plastic wrap. Repeat with remaining turkey portions.
• In a shallow dish, combine flour, 1/8 teaspoon of the salt, and the pepper. Coat each turkey portion with flour mixture, turning to coat evenly. Shake off excess flour mixture.
• In a large nonstick skillet, heat olive oil over medium-high heat. Add turkey portions; cook about 6 minutes or until browned, turning once to brown evenly. Add broth, 2 teaspoons lemon peel, lemon juice, garlic, dry mustard, and remaining 1/8 teaspoon salt to skillet. Bring to boiling; reduce heat. Simmer, uncovered, about 10 minutes or until turkey is no longer pink and cooking liquid is slightly reduced. Add the 1/4 cup green onions. Cook for 2 minutes more. To serve, transfer turkey to serving plates. If desired, top with lemon peel strips, additional green onions, and lemon slices.
• Serve with some of the cooking liquid.

TURKEY CUTLETS PICCATA

Steps:

• Pound turkey thin.
• Dip turkey into egg/milk mixture, then crumbs to coat.
• Over mid-high heat melt 4 tbl butter and 1 tbl margarine.
• Cook turkey until browned on both sides.
• Add more butter/margarine as needed.
• Remove to plate.
• Reduce heat to low. Squeeze juice of half lemon into skillet, Stir in broth, salt and capers until blended, scraping loose brown bits from bottom of skillet.
• Return turkey to skillet: cover and simmer 5-10 minutes or until turkey if fork tender.
• Serve with slices of remaining lemon and parsley sprigs.

TURKEY BREAST PICCATA

Steps:

• Fit a sheet tray with paper towels and a rack and set aside.
• Crack the eggs into a bowl. Add a splash of cold water and whisk to blend. In another bowl, combine the breadcrumbs and cheese. Sprinkle the turkey slices on both sides with salt and dip each thoroughly in the eggs, then thoroughly in the breadcrumbs. Place the turkey cutlets in a single layer on a baking sheet.
• In a large skillet, heat the butter and olive oil over medium heat until the butter begins to froth. Add the turkey in a single layer and cook on the first side until golden brown, 3 to 4 minutes. Gently turn on its second side and cook until cooked through, an additional 2 to 3 minutes. Remove with tongs to the rack to drain slightly. Repeat with the remaining turkey.
• In the skillet where the turkey was cooked, add the capers, caper brine, lemon zest and juice. Simmer the sauce for 1 minute, stirring to catch all the bits of cooked meat and breadcrumbs. Remove to a bowl and add the parsley leaves, then spoon the sauce over the turkey.

TURKEY PICCATA WITH CAPERS

Steps:

• In a shallow bowl, combine the flour, salt and pepper. Add turkey slices, one at a time, and turn to coat., In a large skillet, cook turkey in oil in batches for 2-3 minutes on each side or until no longer pink. Remove to a serving platter and keep warm., Add broth to the pan, stirring to loosen browned bits. Bring to a boil; cook until liquid is reduced by half. Stir in the remaining ingredients until butter is melted. Pour sauce over turkey.

TURKEY PICCATA

Steps:

• Heat oil in skillet.
• Wash turkey and coat with flour.
• Salt and pepper to season.
• Place in skillet and brown turkey on both sides.
• Juice lemon.
• Place lemon juice, butter and tarragon in microwave safe bowl and microwave until butter is melted.
• Pour juice mixture over cooked turkey and serve.

GOOD EATS ROAST TURKEY

Steps:

• Two to three days before roasting: Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F.
• Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate.
• The night before or early on the day you'd like to eat: Combine the brine, water and ice in the 5-gallon bucket. Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once half way through brining.
• Preheat the oven to 500 degrees F. Remove the bird from brine and rinse inside and out with cold water. Discard the brine.
• Place the bird on roasting rack inside a half sheet pan and pat dry with paper towels.
• Combine the apple, onion, cinnamon stick, and 1 cup of water in a microwave safe dish and microwave on high for 5 minutes. Add steeped aromatics to the turkey's cavity along with the rosemary and sage. Tuck the wings underneath the bird and coat the skin liberally with canola oil.
• Roast the turkey on lowest level of the oven at 500 degrees F for 30 minutes. Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees F. Set the thermometer alarm (if available) to 161 degrees F. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let the turkey rest, loosely covered with foil or a large mixing bowl for 15 minutes before carving.