Turkey Oskar with Béarnaise Sauce Recipe - National Turkey Federation

Ingredients

• 3 tbsp dry white wine
• 3 tbsp tarragon vinegar
• 1 Medium shallot, minced
• 6 Sprigs fresh tarragon, leaves removed and reserved
• 8 white peppercorns, lightly crushed
• 5 (4-oz) TURKEY CUTLETS
• As needed all purpose flour
• 5 oz clarified unsalted butter
• 20 Medium fresh asparagus spears, steamed, shocked and cut into pieces
• 1/3-lb fresh crabmeat, picked over to remove shells