This is an adaptation of a great chicken breast recipe. It involves slicing a boneless wild turkey breast into roughly half pound pieces, about the size and thickness of a chicken breast, each perfect for one serving. It is fast, easy, and delicious.
|Cook Time||1.5 hours|
- 2 lbs Boneless skinless Wild Turkey breast — cut into half lb pieces.
- 2 tsp kosher salt — a bit less if using table salt
- 2 tbsp butter — melted
- 1 tbsp unbleached all purpose flour
- 1 tsp cornstarch
- 1/2 tsp ground black pepper
- 1 tbsp vegetable oil
- 1 shallot — minced (can substitute onion)
- 2 cloves garlic — minced
- 1/2 cup liquid — dry white wine, stock, broth or water
- 2 tbsp butter — not melted
- 1 bit imagination — spices, herbs, lemon juice or zest, dijon mustard, whatever
- Preheat oven to 275°F
- Poke meat a few times with a fork, or maybe whap it a few strokes with a meat mallet, or run it through a tenderizer. Sprinkle with a bit of salt, about half a tsp for each piece.
- Place meat in baking dish, cover with foil and move to oven
- Cook until thickest part of meat hits 145°F, about 35 minutes.
- Remove pieces to paper-towel lined plate and pat dry.
- Whisk melted butter, flour, cornstarch and pepper together
- Heat oil in skillet over medium high heat until it just starts to smoke.
- Brush one side of meat with butter mixture and, being careful to avoid splattering, place in skillet buttered side down. Cook until browned, 3-4 minutes.
This searing step should be hot and fast, starting as soon as possible after the meat comes out of the oven.
- Just before flipping, brush on remaining butter mix, flip, reduce heat to medium. Cook until thickest part of meat is 160-165°F (not higher!), about 3-4 minutes.
- Move turkey to platter and loosely tent with foil to keep warm
- Return pan to medium-high heat.
- Cook shallot/onion/garlic until softened, 2-3 minutes.
- Add liquid to deglaze. Use a wooden spoon to scrape up and browned bits stuck to the bottom.
- Simmer until reduced a bit, 3-5 minutes. Remove from heat
- Cut butter into about 1 tbsp cubes and dredge in a bit of cornstarch. The right amount will stick to the butter.
- Whisk butter and any additional flavorings into the sauce. Add black pepper to taste.
- Spoon sauce over turkey and serve.
View online at KillerNoms.com/pansearedturkey
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