Fire It Up - Andrew Schloss [104]
Brush the grill grate and coat with oil. Put the turkey medallions on the grill, close the cover, and grill until browned on both sides and an instant-read thermometer inserted into the side of the thickest medallion registers 155°F, about 5 minutes per side.
Serve with the gribiche sauce on the side.
TURKEY BREAST
Skewers of Turkey Tenders Basted with Sage Butter
MAKES 4 SERVINGS
Turkey breast tenders (also called tenderloins) are the oblong strips of meat that run along the underside of each breast half right where the rib bones curve to meet the center breast bone (sternum). The muscle is relatively unexercised compared with the leg and wing meat on a turkey, but it gets a bit more workout than the outside breast muscles, which keeps it very tender but also a bit more flavorful and moist than the bulk of the breast. It is a great cut for grilling. The only hitch is that you have to remove the tendon that runs down its center. In this recipe the tenders are brined and seasoned with poultry herbs (sage, thyme, rosemary, and garlic) and drizzled with sage butter spiked with a little sherry vinegar.
INGREDIENTS:
4 bamboo or metal skewers
4 turkey tenders (about 8 ounces each), washed and patted dry and center tendon removed (see Know-How, below)
1½ cups Poultry Brine
1 teaspoon Poultry Rub
1½ teaspoons canola oil
2 garlic cloves, smashed
2 tablespoons unsalted butter
2 tablespoons chopped fresh sage leaves, or 2 teaspoons rubbed dried sage
1 teaspoon sherry vinegar or apple cider vinegar
DIRECTIONS:
Combine the turkey tenders and brine in a 1-gallon zipper-lock bag, squeeze out the air, and seal the bag. Refrigerate for 2 to 4 hours.
Light a grill for direct medium-high heat, about 425°F.
If you are grilling with bamboo skewers, soak them in water for at least 30 minutes.
Remove the turkey from the brine and pat dry. Discard the brine. Thread each tender onto a skewer and season with rub on all sides. If using bamboo skewers, cover the exposed parts of the skewers with foil. Set aside.
Put the oil and garlic in a small skillet and cook over medium heat until the garlic browns slightly, about 4 minutes. Remove from the heat and mix in the butter, sage, and vinegar. Stir until the butter melts and set aside.
Brush the grill grate and coat with oil. Put the turkey on the grill, close the lid, and grill until the tenders are firm to the touch and browned on both sides, about 10 minutes, turning halfway through.
Transfer to a serving platter, drizzle with the sage butter, and serve.
KNOW-HOW: REMOVING THE TENDON FROM A POULTRY BREAST
Grasp the exposed wide end of the white tendon that runs through the center of the small under-muscle (tender) on the breast. Lift gently and scrape the sharp edge of a knife with a thin blade down the tendon (as if you were shaving it with a straight razor), freeing it from the meat.
TURKEY BREAST
Turkey Tenderloins with Silk Road Spices
MAKES 4 SERVINGS
The Silk Road, which traversed Europe into Asia from the eastern shore of the Mediterranean to China, was the principal trade and communication route for the world from the second century BCE almost to the fifteenth century, when it was superseded by sea routes. It originated to fulfill the ancient Roman passion for Chinese silk, but during its heyday it also became the culinary conduit that moved tropical spices grown along its path into the cuisines of Europe and North Africa. It is those spices—cinnamon, allspice, cumin, nutmeg, coriander, ginger, clove, peppers—that are the inspiration for this no-fuss grilled turkey recipe.
INGREDIENTS:
4 turkey tenders (about 8 ounces each), center tendon removed, washed and patted dry
1½ cups Ginger Sake Brine
1½ teaspoons canola oil
2 tablespoons Silk Road Spice Rub
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