Butterflied Turkey Tenders and Peach Salad with Curried Pecan Vinaigrette





Recipe courtesy of Chef Vivian Howard for 2017 Turkey Inspiration Events


Turkey Brine:
1 cup kosher salt
1 cup sugar
1 cup lime juice
1 cup orange juice
2” piece ginger, chopped
1/2 cup sage, chopped
1/2 cup mint, chopped
1 ½ pounds turkey tenders
Peach Salad & Vinaigrette:
1/2 cup pecans
1 medium yellow onion, diced
1 tbs olive oil
1 tbs curry powder
2 tsp kosher salt
2 peaches, diced
1 tbs lime juice
2 tbs mint
2 tbs olive oil
1 tbs kosher salt


Bring 4 cups water, sugar and salt to a boil over high heat in a medium stockpot until salt and sugar dissolve. Remove from heat.  Add remaining brine ingredients to water mixture. Refrigerate, uncovered, until cold.
Lay the turkey tenders on cutting board flat side down.  With the edge of your knife parallel to the cutting board, begin cutting down the length of the side of each tender.  Carefully slice the tenders in half, almost the other edge.  Add tenders to brine, cover and chill for 2-3 hours.  
In a medium saucepan over medium heat, spread pecans evenly over the surface.  Keep the pecans moving for 3-4 minutes by shaking the pan to prevent burning.  Pecans should become fragrant, remove from heat.  Allow to cool then roughly chop, set aside in medium bowl.
In same saucepan over medium heat, sauté yellow onion in 1 tbs olive oil, add curry and salt.  Once onions are translucent and beginning to brown remove from heat and transfer to medium bowl with pecans.  Add peaches, lime juice and mint.  Toss to combine, set aside.
Remove turkey tenders from brine and rinse with cold water.  With 1 tbs of salt, season each side of turkey.  
In a heavy bottomed large skillet over medium-high heat, add 2 tbs olive oil.  Heat pan for approximately one minute.  Carefully place each tender, smooth side down in pan and sear for 4-6 minutes per side.  Allow turkey to rest for 3 minutes.  
Serve a generous spoonful of peach salad overtop each turkey tender.