Fresh peaches and crunchy pecans pair well with brined turkey tenders.
- Makes: 4 servings
- Prep Time: 3 hours, 30 minutes
- Cook Time: 10 minutes
- Difficulty Rating: Intermediate
- Recipe Created By: Vivian Howard
- ½ cup kosher salt
- ¼ cup sugar
- 4 cups water
- ½ teaspoon black peppercorns
- 3 bay leaves
- 1 package Turkey Tenders, about 20 ounces (without sodium solution)
- Combine all the brine ingredients in a large saucepan and bring it to a boil. Remove from heat. 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 to the other edge. Add tender to brine, cover and chill for 2 to 3 hours.
- To make the salad, in a skillet over medium heat, toast the pecans, taking care not to burn them. This should take about 3 minutes.Once they are fragrant and a shade or two darker, transfer the nuts to a bowl large enough to hold all salad ingredients.
- In the same skillet or saucepan over medium heat, saute the yellow onion and ginger with a pinch of salt in 1 tablespoon olive oil until translucent. Add the curry and remaining salt. Once the curry is fragrant, transfer the onion mixture to the bowl with your pecans. Add peaches, lime zest, juice and mint. Toss to combine and set aside.
- Remove the turkey tenders from brine and rinse with cold water. Pat dry and season with 1 tablespoon of salt.
- In a heavy-bottomed large skillet over medium-high heat, add 2 tablespoons olive oil. Heat until the oil is shimmering. Carefully place each tender, smooth side down in the pan and sear for 4 to 6 minutes per side.
- Transfer the turkey to a plate to rest for about 2 minutes before serving. Spoon the peach salad on top of the turkey tenders and serve immediately.