Recipe: Lemon Butter Wild Turkey Breast

by
posted on May 30, 2024
Wild Turkey Lede

Wild turkey breast is loaded with flavor and has great texture. However, proper cooking techniques are required to prevent the meat from becoming dry, dense and chewy. An acid-based marinade can be used to help ensure tenderness, and finding the right one to enhance the turkey can be easy. Lemon is loaded with flavor, and the acidity helps break down protein strands to make them tender. The trick is not to overpower the meat, as more is not always better.

Turkey cooking in pan

A lemon-based marinade is used to prepare the turkey for the pan. Cooking with butter helps to maintain and infuse moisture. Marry the two together for an outstanding turkey breast.

Ingredients

  • 1 turkey breast
  • 1 Tbsp of butter
  • 1 Tbsp of olive oil
  • ½ lemon, juiced
  • ½ cup chicken broth
  • 1 tsp of cornstarch
  • 1 cup of fresh spinach (optional)
  • 2 Tbsp of fresh parsley, chopped (optional)
  • 2 Tbsp of capers

Turkey breast

Marinade

  • ¼ cup of olive oil
  • Zest from 1 lemon
  • ½ lemon, juiced
  • ½ tsp of smoked paprika
  • ½ tsp of black pepper

Directions for Marinade

  1. Combine the ingredients for the marinade in a sealable bag or plastic container. Add the turkey pieces and toss to coat. Place in the refrigerator overnight or for about 12 hours.

Turkey and capers

Directions

  1. Remove silver skin from the tender and breast meat. Cut the turkey into 1- to 1 ½-inch pieces. Add to the marinade.
  2. Add the butter and olive oil over medium heat in a large frying pan, and add the lemon juice. Heat until it starts to simmer. Add the turkey pieces spaced in the pan to cook quickly and evenly, turning once after two minutes. Cook another two minutes.
  3. Combine the chicken broth and cornstarch and slowly add it to the turkey. Bring the pan to a simmer, allowing the contents to thicken. Add the spinach and cook for one minute or until the spinach wilts.
  4. Top the turkey with capers and parsley and serve hot.

The dish can be served on its own, over rice, noodles, quinoa or barley.

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