A turkey breast entree with old fashion colonial American flavors!
Applejack originated in early colonial American times. Applejack is a potent liquor distilled from hard cider. Apple whiskey, cider whiskey, AJ and just plain Jack are other old time names for Applejack. The apple flavor of Applejack is similar to the flavor of Calvados apple brandy, but Apple Jack packs a kick like a mule!
In colonial times, Applejack was used as currency, before the monetary system was developed. A days work or blacksmith fees were paid with bottles of Applejack. I can imagine what America would be like today's modern age, if everybody got paid with Applejack instead of money! America would probably be a much happier place!
Pecan breaded turkey filet with Applejack has an old fashioned early American flavor. Pecan tress were are native to the southern states and pecans became a gourmet nut back in those days. Turkey was and still is and American wild game bird.
This is a very nice nice tasting entree for autumn and winter!
Pecan Crusted Turkey Filet:
Cut a turkey breast off of the bone.
Remove the skin.
Either slice a cutlet from the breast meat at a forty five degree angle to the grain of the meat or pull the "turkey breast tender loin" off and butterfly cut so it is flat and so the tenderloin meat cooks evenly. The turkey breast filet should be about 1/2" thick and it should be a 6 to 8 ounce portion.
Finely chop 1/2 cup of pecans.
Place the chopped pecans in a mixing bowl.
Add 1/2 cup of fine plain French bread crumbs.
Season the turkey breast filet with sea salt and white pepper. Dredge the turkey filet in flour.
Dip the turkey filet in egg wash.
Dredge the turkey filet in the pecan breading mix and press the breading on the turkey, so it sticks.
Heat a saute pan over medium heat.
Add 2 tablespoons of vegetable oil.
Add 3 pats of unsalted butter.
Pan fry the pecan breaded turkey filet on both sides, till the breading turns a light golden brown color. (Take care not to damage the pecan breading. Use a spatula to flip the turkey.)
The turkey filet should only be halfway cooked inside at this point.
Remove the pecan crusted turkey filet from the pan and set it aside.
Applejack Pecan Turkey Filet:
Heat a saute pan over medium/medium low heat.
Add 2 pats of unsalted butter.
Add 1 teaspoon of finely chopped shallot.
Gentle saute shallot, till it turns clear in color.
Add 6 to 8 thin red apple wedges. (Gala apple is good.)
Saute till the apple wedges just start to become tender.
Add 1 cup of Applejack liquor.
Bring the Applejack to a gentle boil.
Return the half cooked pecan crusted turkey filet to the sauce in the pan. (Do not flip the turkey in the sauce. Leave the top half dry.)
Place the pan in a 300º oven.
Bake till the pecan breading becomes a golden brown color and the sauce becomes reduced to a thin glace sauce consistency. The turkey filet should be fully cooked and a probe thermometer should read just over 165º. About 8 to 12 minutes of baking time should be enough.
Set the pecan breaded turkey filet on a plate and keep it warm on a stove top.
Return the pan with the sauce to medium heat.
Add 3 ounces of chicken broth or turkey broth.
Add 1 pinch of thyme.
Add 1/2 tablespoon of brown sugar.
Add sea salt and white pepper.
Simmer and reduce the sauce, till it becomes a thin glace sauce consistency.
Add1 pat of unsalted butter, while stirring.
Remove the pan from the heat.
Place the apple slices from the sauce over the pecan crusted turkey filet.
Spoon the Applejack sauce over the apple slices and pecan crusted turkey.
Serve with vegetables and a potato of your choice.
This recipe can be cooked as multiple portions for several people and sat at the table on a large serving platter for a nice holiday dinner. Applejack Pecan Turkey Filet is a special treat! Delicious! ... Shawna