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Quick sautéing is a cooking method well suited to ultra-lean wild turkey breast, which can easily get dry if you overcook it. A buttery lemon pan sauce adds a velvety burst of flavor.

Reprinted with permission from The Wild Chef

Servings: 4

Ingredients:
Juice of 1 lemon, plus 3 tablespoons lemon juice
16 baby artichokes
About 1 cup all-purpose flour
Salt and freshly ground black pepper
1 1/2 pounds wild turkey breast, cut into roughly 1/2-inch slices
1/4 cup plus 2 tablespoons olive oil
3 tablespoons unsalted butter
1 cup chicken stock
3 cloves garlic, minced
1 teaspoon red pepper flakes

To prep the artichokes:

  1. Prepare an ice-water bath in a large non-aluminum bowl. Add the juice of 1 lemon.
  2. Peel and discard the outer leaves of each artichoke until you reach the tender center. Lop off the tops and bottoms, and quarter the artichoke lengthwise. (If there’s any fuzzy choke, scoop it out with a paring knife.) Immediately add the artichoke quarters to the ice water, and proceed to the next. Reserve in the water until ready to cook.

To prep and cook the turkey:

  1. Put the flour in a shallow bowl and season generously with salt and pepper. Place a slice of turkey breast between two sheets of plastic wrap. With the flat side of a meat mallet, pound the meat until it is 1/8- to 1/4-inch thick. (You can also use a cast iron skillet or a rolling pin for this.) Transfer the pounded turkey to the flour for dredging, shake off the excess, and place on a wire rack or sheet pan while you repeat the process with the remaining turkey slices.
  2. Preheat the oven to 200°F. In a large, heavy skillet, heat 2 tablespoons of the olive oil and 2 tablespoons of the butter over medium-high heat. Add the turkey scallops to the pan, in batches, and cook until deliciously golden brown, about 1 1/2 minutes per side. (Cut through one to check for doneness—slightly pink is okay.) As the turkey scallops are cooked, transfer them to a sheet pan and place in the oven to keep warm.
  3. When all of the turkey is cooked, add the remaining 3 tablespoons lemon juice and the chicken stock to the skillet. Scrape up the browned bits on the bottom of the pan with a wooden spoon. Bring to a boil and continue to cook until the liquid has reduced to a sauce-like consistency. Remove from the heat and strain into a small saucepan.

To cook the artichokes:

  1. Drain the artichokes and pat dry with paper towels. Heat the remaining 1/4 cup olive oil in a large sauté pan over medium-high heat. Add the artichokes to the hot oil and cook, stirring occasionally, until golden brown and tender, about 6 minutes. Add the garlic, red pepper flakes, and salt and pepper to taste, and continue to cook, about another minute. Meanwhile, place the sauce over medium heat and bring to a simmer. Stir in the remaining 1 tablespoon butter.

To serve:

  1. Divide the artichokes among 4 plates. Divide the turkey scallops and spoon the sauce over the turkey. Pass extra sauce around the table.

Try out this turkey recipe on MeatEater: