Ingredients Jump to Instructions ↓

  1. 2 Wild turkey breasts - (to 3) - skin removed

  2. Salt - to taste

  3. Freshly-ground black pepper - to taste

  4. 4 tablespoons 60ml Butter

  5. 4 tablespoons 60ml Olive oil

  6. 1 cup 237ml Dry white wine

  7. 1 tablespoon 15ml Freshly-squeezed lemon juice

  8. 20 Garlic cloves - skin removed

  9. 1/4 cup 10g / 0.4oz Chopped fresh basil leaves

  10. 1/4 cup 36g / 1 1/3oz Freshly-grated Parmesan cheese

  11. 1 cup 62g / 2 1/5oz Diced seeded fresh tomato

Instructions Jump to Ingredients ↑

  1. Season turkey breasts with salt and pepper. Heat half of the oil and half of the butter in a large skillet over medium-high heat. Add turkey breasts and cook until lightly browned on one side. Flip over and cook for 3 minutes more. Add 1/2 cup of the wine and lemon juice and stir to remove any bits stuck to the pan. Remove turkey breasts when just cooked and internal temperature reaches 150 degrees. Cover and keep warm.

  2. Add garlic, remaining 1/2 cup of wine and remaining 2 tablespoons of olive oil. Cook until garlic cloves soften, about 8 to 10 minutes. Whisk in remaining butter, basil and cheese. Continue whisking until butter is melted. Remove pan from heat. Season sauce with salt and pepper.

  3. To serve, slice turkey breasts and arrange on plates. Spoon sauce over turkey and top with diced tomato.

  4. This recipe yields 4 servings.


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