Wild Turkey Breast With Tons Of Garlic Recipe - Cooking Index
Wild Turkey Breast With Tons Of Garlic Recipe - Cooking Index
Garlic is good. Egyptians fed it to their slaves to give them the endurance it takes to build a pyramid. I eat it because it tastes good and it keeps others from getting too close to me when I'm talking to them. This dish is all about garlic, tons of garlic. If you don't want tons of garlic, use less garlic.
Type: Main Course| 2 | Wild turkey breasts - (to 3) - skin removed | |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 4 tablespoons | 60ml | Butter |
| 4 tablespoons | 60ml | Olive oil |
| 1 cup | 237ml | Dry white wine |
| 1 tablespoon | 15ml | Freshly-squeezed lemon juice |
| 20 | Garlic cloves - skin removed | |
| 1/4 cup | 10g / 0.4oz | Chopped fresh basil leaves |
| 1/4 cup | 36g / 1.3oz | Freshly-grated Parmesan cheese |
| 1 cup | 62g / 2.2oz | Diced seeded fresh tomato |
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.
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.
To serve, slice turkey breasts and arrange on plates. Spoon sauce over turkey and top with diced tomato.
This recipe yields 4 servings.
Source:
The Sporting Chef with Scott Leysath at - http://www.sportingchef.com
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