This is where people screw up. After cooking, let the saddle rest for 5-7 minutes. Cover it loosely with foil. This lets the juices redistribute instead of pooling on your cutting board and making you cry.
Slice it against the grain, and you’ll have perfect, tender medallions. You’ll look like a pro. You’ll probably even high-five yourself. I won’t tell anyone.
A Quick Note on Seasoning
Keep it simple. Salt, pepper, maybe some garlic powder and smoked paprika. The meat is so lean that heavy marinades just make it sad. A light rub of olive oil and salt is all it needs.
Turkey Saddle Recipe at Christopher Carr-boyd blog
If you want to get fancy, finish it with a pat of herb butter. That’s a life hack. It makes everything taste like you tried harder than you actually did.
