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Cajun Turkey Breast Fillets Recipe

Ingredients

How to make it

  • Apply the dry rub to the poultry and then dredge it in rub it in. Refrigerate minimum 2 hours over night or all day is better but optional.
  • Allow the poultry to reach room temp. In a heavy skillet with butter sear the fillets on a high flame to get a nice crisp coating on the surface but keeping the inside under cooked. Set aside for later.
  • In the same skillet on medium heat saute the aundulle sausage until the edges crisp and releases some oils. Then add olive oil and saute the celery, onions, bell peppers and cayenne peppers with salt and pepper (if using cayenne powder add it now) until clarified. Then add the garlic and allow the garlic to soften a few minutes. Stir continuously to prevent burning.
  • After all are softened add the wine and allow the wine to reduce and all alcohol is evaporated. Add the butter allow the butter to melt and and bring to a simmer. Lower the flame to medium low add the flour a little at a time add enough flour to create a roux about 2 Tbsp or so. Stirring continuously to prevent burning or scorching.
  • After a few minutes and you allowed the roux to darken slightly add a little broth at a time until you have loosened up the roux and created a thick sauce. Keep some broth available you might need it later. You are looking for a gumbo or a bisque consistency.
  • Bring it to a simmer add the coconut milk and allow to simmer lightly taste if you need seasoning add a tbs of the rub at a time until you reach the desired flavor.
  • Put the fillets in baste with the roux and put into the oven at 400 degrees about 10 to 15 minutes look for an internal temp of 165 degrees F allow to rest about 6 minutes .Garnish with parsley and serve.

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The Cook

BuonAppetito Queens, New York

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