Cider-Sage Glazed Turkey over Crispy Potato Corn Hash

Instructions

1. 1

   1. Pat the turkey medallions dry with paper towels and season both sides with 4 g (3/4 tsp) salt, black pepper, garlic powder, and smoked paprika.

2. 2

   2. Heat a large cast-iron or stainless-steel skillet over medium-high heat for 2 minutes. Add 15 ml (1 tbsp) vegetable oil and 14 g (1 tbsp) butter.

3. 3

   3. Add the diced potatoes and cook for 8 minutes, stirring only occasionally so they can brown. Stir in the onion, corn, and 1 tbsp chopped fresh sage. Season with the remaining 2 g (1/4 tsp) salt and cook 10 to 12 minutes more, until the potatoes are tender and crisp and the corn has toasted edges. Transfer the hash to a plate and keep warm.

4. 4

   4. In the same skillet, add the remaining 15 ml (1 tbsp) vegetable oil. Sear the turkey for 3 to 4 minutes per side, until well caramelized and the internal temperature reaches 165°F/74°C. Transfer the turkey to a plate.

5. 5

   5. Reduce the heat to medium. Add the apple cider, Dijon mustard, apple cider vinegar, maple syrup, chicken broth, and the remaining 1 tbsp chopped sage to the skillet. Scrape the bottom with a spoon to release the browned bits.

6. 6

   6. Cook the glaze for 5 to 7 minutes, until reduced by nearly half and slightly thickened. Whisk in the remaining 14 g (1 tbsp) butter until the sauce is glossy.

7. 7

   7. Return the turkey to the skillet and spoon the glaze over it for 1 to 2 minutes to warm through and coat evenly.

8. 8

   8. Spoon the potato corn hash onto each plate, top with the turkey medallions, and finish with the cider glaze and sliced chives.

9. 9

   9. If you want to keep everything warm before serving, place the hash and turkey in an oven-safe dish at 200°F/95°C for up to 10 minutes.