Archive for December, 2013|Monthly archive page

Off on a caper: Turkey redux

In Recipies on December 12, 2013 at 3:00 pm

It’s a shame that few people enjoy turkey meat only once or twice a year.

Turkey is inexpensive, high in protein, and versatile. A single breast or drumstick makes a sufficient meat portion for most carnivores. And, after the American holiday season, shoppers can take advantage of an unsold glut of turkeys.

Just break them down and freeze them in portions. Then, it’s just a matter of digging the right-size portion from the freezer and preparing it in any number of ways.

One of my latest favorite cooking methods is to braise thin slices of breast meat in a tapanade similar to one I featured on Phyne Dyning [HERE].

This recipe is even simpler. And, it can be adapted for use with a robust red meat as well.

The recipe was adapted from one featured by Chef Jacques Pepin on his cooking show, Fast Food, My Way. It’s delicious in its original form. With some modifications, it is splendid.

Here’s how:

1 large, skinless turkey breast (per 2 people)

1 2oz tin anchovy fillets in oil

5 TBS butter, DIVIDED

  (or 2TBS olive oil)

2 TBS capers, rinsed

½ C dry white wine

¼ C chopped parsley

Bias slice the turkey breast into 3/8” slices. Heat 2 TBS of the butter over medium-high heat in a non-stick skillet. Drain the oil from the anchovies into the pan and stir. Cook the turkey breast slices, in batches, until pale golden on both sides (1 ½ – 2 min/side) and remove to a warm platter when done.

When all of the turkey has been cooked, deglaze the pan with the white wine. Chop the anchovies and stir them into the cooking liquid and then add the rinsed capers. Reduce the heat to low-med and allow the liquid to reduce slightly. Whisk in the remaining 3 TBS of butter (if using) until the liquid emulsifies. Pour this mixture over the turkey slices and garnish with the chopped parsley. Season with a few twists of black pepper. Do NOT add salt seasoning; the anchovies and capers have enough in them.

A wonderful variation is to substitute a dry red wine and then braise veal or lamb in a similar manner.