Randy, those are beautiful turkeys - love those white tips! Congratulations.
When you get your next one, try this recipe.
Stick the breast in the freezer for just long enough for it to firm up, but not freeze completely.
Put a big skillet on the stove, get it warmed up, and add your favorite cooking oil - I like canola, or some other all vegetable oil.
With a fillet knife, cut very thin slices of the breast.
Have a bowl of all purpose flour standing by that has been salted and peppered, and dredge the slices in it until they are lightly coated all around.
Slide them into the frying pan a batch at a time, not too crowded up, and watch them. As they turn white on bottom, flip them...you do not need to overcook...just get the pink out. Serve hot...so whatever you serve with it needs to be ready prior to cooking the medallions of turkey.
I like a small mixed field green salad with small chunks of goat cheese, red onion, walnuts, cranberries,and a balsamic vinagrette or olive oil and lemon juice dressing, along with oven roasted small red potatoes, red bell peppers, onions, carrots,zuchini, squash, and turnips tossed in olive oil, sea salt and fresh cracked pepper. Let them carmelize (get brown on the edges) and they are ready!
Topic: Turkey Bird with the Sheepeater Spirit/pics (Read 1535 times)
