Dana
New member
Here's a great way to prepare one of your wild turkeys and if you are lucky enough to have fresh morels all the better. Obviously, being Jan. 25th I'm hosed out on the morels for tonight....
Boneless skinless turkey breast
Flour
Salt, Pepper, Garlic powder, Onion powder
Olive Oil
Mushrooms
1 T. Lemon juice
1/2 C Chardonnay
1/2 C Chicken broth
2 T Butter
Cornstarch
Slice the turkey breast into 1/2" slices across the grain. Season with the salt, pepper, garlic and onion powder. Dust with flour. Meanwhile heat a skillet on meduim high heat, add a couple T of the olive oil. Fry/sautee till browned. Be sure not to overcook here. These are thin strips and can easily overcook.
Add additional olive oil to skillet and sautee the mushrooms. I used 8 oz. of sliced button mushrooms, sliced. Add the lemon juice and wine to deglaze the pan. Add the chicken broth and bring to boil, reducing the volume by half. Add the butter the melt into the sauce. Stir in a Tablespoon of cornstarch to thicken sauce. Serve over turkey slices.
Boneless skinless turkey breast
Flour
Salt, Pepper, Garlic powder, Onion powder
Olive Oil
Mushrooms
1 T. Lemon juice
1/2 C Chardonnay
1/2 C Chicken broth
2 T Butter
Cornstarch
Slice the turkey breast into 1/2" slices across the grain. Season with the salt, pepper, garlic and onion powder. Dust with flour. Meanwhile heat a skillet on meduim high heat, add a couple T of the olive oil. Fry/sautee till browned. Be sure not to overcook here. These are thin strips and can easily overcook.
Add additional olive oil to skillet and sautee the mushrooms. I used 8 oz. of sliced button mushrooms, sliced. Add the lemon juice and wine to deglaze the pan. Add the chicken broth and bring to boil, reducing the volume by half. Add the butter the melt into the sauce. Stir in a Tablespoon of cornstarch to thicken sauce. Serve over turkey slices.
