Course
Main
Duration
1 hour
Serves
2-4
Wild turkey is one of my favorite game animals, both in the field and in the kitchen. When working with my harvest I prefer to let the flavor of the breast meat shine by keeping the seasoning simple and dress it up with a vibrant lemon and herb sauce.
As a spring-inspired recipe, I prefer a light and refreshing sauce instead of something heavy. The brightness of fresh herbs and the acidity of lemons compliment the robust flavors of wild game so well.
For an added depth of flavor, roast the lemons before juicing them. This adds flavor but also helps subdue lemon’s natural pucker. Serve this dish with fingerling potatoes sliced in half and roasted over high heat for maximum crisp. If you’re new to pan roasting meat, you can check out my tutorial from earlier in the year.
An optional but highly recommended accompaniment to this meal is my garlic cashew cream. It is a dairy-free alternative to cream that adds a bold, umami flavor to balance out the sauce.
Ingredients
- 1 turkey breast (single lobe)
- 1 pound fingerling potatoes
- Kosher salt
- Oil for cooking
- 2 lemons
- 1/4 cup tarragon leaves, minced
- 1 cup parsley, minced
- 1/4 cup minced chives
- 1/2 cup olive oil
Also works with
Preparation
- Preheat the oven to 325 degrees.
- Prep the turkey breast by cutting off the lower portion of the lobe (the thin, triangular piece at the bottom of ribcage). Reserve that meat for another cooking application. If the turkey is a large tom, you might want to cut the thick, top portion of the breast in half for two portions.
- Season the meat with a sprinkle of kosher salt and cracked pepper at least an hour before cooking, and up to a day in advance. Pat the breast meat very dry and allow it to come to room temperature before cooking.
Sauce
- Slice the lemons in half crosswise and roast on a small sheet pan for about 15 to 20 minutes, or until juices run out. Strain the lemons in a small bowl using a fine mesh sieve to avoid getting any pulp in the sauce. Add the minced tarragon, parsley and chives. Slowly whisk in the olive oil until emulsified. Season to taste with salt and pepper. Set aside until ready to serve.
Fingerling Potatoes
- Wash then slice the fingerling potatoes in half. Spread out across a sheet pan, cut side down, with a drizzle of oil, salt and pepper. Roast undisturbed for about 20 minutes to allow the bottoms to form a crispy crust. Use a spatula to flip and stir. Cook for an additional 5 to 10 minutes, or until soft on the inside. Remove and keep warm until ready to serve.
Pan-Roasted Turkey
- Heat an oven-proof sauté pan or cast iron skillet over medium-high heat. Add a tablespoon of oil and lay the turkey breast skin down (if you kept the skin on). Allow the turkey to brown for 3 to 5 minutes, flipping only after a crust has developed. Immediately transfer the entire pan into the oven to roast and finish cooking. If you don’t have an oven-proof pan, brown the turkey on both sides and then transfer to a sheet pan and roast in the oven.
- Cook the turkey until it reaches an internal temperature of 150 degrees. This took me about 15 to 20 minutes for a turkey breast that was roughly 3 inches thick. Let the meat rest under foil until it reaches a final temperature of 155 degrees.
- Serve the turkey with the roasted lemon and herb sauce, fingerling potatoes and the garlic cashew cream.
Wild turkey is one of my favorite game animals, both in the field and in the kitchen. When working with my harvest I prefer to let the flavor of the breast meat shine by keeping the seasoning simple and dress it up with a vibrant lemon and herb sauce.
As a spring-inspired recipe, I prefer a light and refreshing sauce instead of something heavy. The brightness of fresh herbs and the acidity of lemons compliment the robust flavors of wild game so well.
For an added depth of flavor, roast the lemons before juicing them. This adds flavor but also helps subdue lemon’s natural pucker. Serve this dish with fingerling potatoes sliced in half and roasted over high heat for maximum crisp. If you’re new to pan roasting meat, you can check out my tutorial from earlier in the year.
An optional but highly recommended accompaniment to this meal is my garlic cashew cream. It is a dairy-free alternative to cream that adds a bold, umami flavor to balance out the sauce.
Ingredients
- 1 turkey breast (single lobe)
- 1 pound fingerling potatoes
- Kosher salt
- Oil for cooking
- 2 lemons
- 1/4 cup tarragon leaves, minced
- 1 cup parsley, minced
- 1/4 cup minced chives
- 1/2 cup olive oil
Also works with
Preparation
- Preheat the oven to 325 degrees.
- Prep the turkey breast by cutting off the lower portion of the lobe (the thin, triangular piece at the bottom of ribcage). Reserve that meat for another cooking application. If the turkey is a large tom, you might want to cut the thick, top portion of the breast in half for two portions.
- Season the meat with a sprinkle of kosher salt and cracked pepper at least an hour before cooking, and up to a day in advance. Pat the breast meat very dry and allow it to come to room temperature before cooking.
Sauce
- Slice the lemons in half crosswise and roast on a small sheet pan for about 15 to 20 minutes, or until juices run out. Strain the lemons in a small bowl using a fine mesh sieve to avoid getting any pulp in the sauce. Add the minced tarragon, parsley and chives. Slowly whisk in the olive oil until emulsified. Season to taste with salt and pepper. Set aside until ready to serve.
Fingerling Potatoes
- Wash then slice the fingerling potatoes in half. Spread out across a sheet pan, cut side down, with a drizzle of oil, salt and pepper. Roast undisturbed for about 20 minutes to allow the bottoms to form a crispy crust. Use a spatula to flip and stir. Cook for an additional 5 to 10 minutes, or until soft on the inside. Remove and keep warm until ready to serve.
Pan-Roasted Turkey
- Heat an oven-proof sauté pan or cast iron skillet over medium-high heat. Add a tablespoon of oil and lay the turkey breast skin down (if you kept the skin on). Allow the turkey to brown for 3 to 5 minutes, flipping only after a crust has developed. Immediately transfer the entire pan into the oven to roast and finish cooking. If you don’t have an oven-proof pan, brown the turkey on both sides and then transfer to a sheet pan and roast in the oven.
- Cook the turkey until it reaches an internal temperature of 150 degrees. This took me about 15 to 20 minutes for a turkey breast that was roughly 3 inches thick. Let the meat rest under foil until it reaches a final temperature of 155 degrees.
- Serve the turkey with the roasted lemon and herb sauce, fingerling potatoes and the garlic cashew cream.