Country Turkey Skillet with Bourbon Tomato Gravy, Chive Buttermilk Drop Biscuits, and Sautéed Green Beans

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Pat the turkey medallions dry and season them with 4 g (3/4 tsp) salt, 2 g (1/2 tsp) black pepper, the smoked paprika, and 1 g (1/2 tsp) garlic powder.

2. 2

   2. In a bowl, combine 165 g (1 1/4 cups) all-purpose flour, baking powder, baking soda, 2 g (3/4 tsp) salt, 1 g (1/2 tsp) black pepper, and half of the chives. Rub in 70 g (5 tbsp) cold butter with your fingers until sandy. Add the buttermilk and mix just until a shaggy biscuit dough forms.

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   3. Heat a large oven-safe skillet over medium-high heat with 15 ml (1 tbsp) vegetable oil. Sear the turkey for 2 to 3 minutes per side, working in batches if needed, until browned. Transfer to a plate; it will finish cooking later.

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   4. In the same skillet, reduce to medium heat and add the onion with 15 g (1 tbsp) butter. Cook for 4 to 5 minutes until softened. Add half of the minced garlic and cook for 30 seconds.

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   5. Add 25 g (3 tbsp) flour and cook for 1 minute, stirring constantly. Pour in the bourbon and scrape up the browned bits. Stir in the chicken broth, tomato purée, Worcestershire sauce, and dried thyme. Cook for 3 to 4 minutes until slightly thickened.

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   6. Return the turkey and any juices to the skillet. Once the gravy is gently bubbling, turn off the heat. Spoon mounds of biscuit dough over one side or around the turkey, leaving space for the biscuits to rise.

7. 7

   7. Transfer the skillet to the oven and bake for 14 to 16 minutes at 220 °C / 425 °F, until the biscuits are golden and the turkey reaches an internal temperature of 74 °C / 165 °F.

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   8. Meanwhile, heat another skillet over medium-high heat with 15 ml (1 tbsp) vegetable oil. Add the green beans and sauté for 3 minutes. Add the remaining minced garlic, 15 g (1 tbsp) butter, 2 g (3/4 tsp) salt, and 1 g (1/2 tsp) garlic powder, then cook 2 to 3 minutes more, until the beans are tender-crisp.

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   9. Add the apple cider vinegar to the green beans, toss for 30 seconds, and remove from the heat. Taste and adjust with the remaining salt and pepper if needed.

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    10. Let the turkey skillet rest for 5 minutes. Finish with the remaining chives on top and serve with the sautéed green beans alongside.