Turkey Kiev

[Salmonsmoker]

This recipe was originally for chicken, but I used it on a turkey breast and it is excellent.

For this recipe you will need:

1 Cup butter, softened
2 Tbsp fresh Cilantro, diced
1 1/2 tsp dired sage leaves,
1 tsp snipped chives
1 Clove of garlic, crushed
1 tsp salt
1/4 tsp pepper

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1 fileted turkey breast
1/2 cup flour
2 eggs well beaten
1/2 cup dry bread crumbs

4 cups vegetable oil in a 7in iron skillet.

Procedure:

Blend butter, Cilentro, sage, chives, garlic, salt and pepper.

Shape into 4-inch square on aluminum foil. Wrap and freeze until firm (half hour or so.)

While the butter blend is firming:

Place turkey breast between two pieces of waxed paper and pound (with the flat side of a meat hammer) to 1/4 inch thickness.

Cut frozen butter square into 1/4 inch thick slices. Cut flattened meat into 6"squares.

Place slices of butter mixture near the center of one slice flattened turkey breast. Add another slice, of turkey meat. Make sure that the butter is sealed completely inside. Fasten with wooden picks. Add another layer of butter slices and another slice of Turkey. Again, seal and fasten with wooden picks.

When all slices of meat are used:

Roll Turkey breast in flour.

Dip turkey breast in eggs, then coat with bread crumbs.

Repeat the eggs and bread crumbs process.

Heat oil in the skillet until it reaches 340 degrees (needs to be 3 to 4 inches deep).

Fry Turkey Breasts until they are golden brown (about 8 to 10 minutes) turning as necessary to cook evenly. Drain on paper towel.

Let Tureky breast set for 5 minutes, then slice and serve.

This process takes some time to prepare, but gives excellent results. It could work well with duck, goose, grouse. The varieties of flavors that could be mixed with the butter are endless.

Give it a try and let me know how it turns out.

ss

[Salmonsmoker]

If you want a recipe that will result in a gourmet meal, give this a try. It is excellent.

[One Eye]

Thanks for the recipe. Going to try it next week.

Dan

[YPSIFLY]

I do a simillar dish of veal scallopini stuffed with prosciutto ham, boursin and chevre chesses. I don't use pics, but I roll them up tight, place in a sandwich baggie, roll tight, and then freeze them.

When it comes time to make them, I defrost in the microwave on low for a couple minutes while a pan of oil is heating up. Then dip them in a mix of beaten eggs, shredded parmesan and heavy cream, then coat with seasoned flour. Brown them in the pan, remove from heat and add a couple ounces of chicken broth to the pan and then throw it in an oven at 350 for almost 10 minutes or so.

The cool thing about this method is that you can prepare a bunch of them ahead of time. I'm sure this will work out for Turkey Kiev.