Turkey breast in lemon caper sauce

Votes: 1

Time: 3 hours 30 minutes
Complexity: easily
Servings: 8

Nutritional value per serving:

Calories 471, total fat 23 G., saturated fats 11 G., proteins 46 G., carbohydrates 17 G., fiber 2 G., cholesterol 150 mg, sodium 2477 mg, sugar 11 G.

Skin-on turkey breast is sautéed in butter with aromatic herbs and garlic until lightly browned, sealing in all the juices. It's then finished in the oven, resulting in a juicy, crispy skin. The finishing touch is a light and tart lemon-caper sauce, which is quickly cooked using the turkey's remaining pan juices.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 turkey breasts, about 1 kg each, boneless and skinless, rinsed
2 tablespoons extra-virgin olive oil
3 cloves garlic, crushed
3 sprigs fresh thyme + extra for serving, optional
2 sprigs fresh rosemary + extra for serving, optional
10 tbsp unsalted butter
0.5 cups white wine
2 cups turkey broth
1 tbsp small capers in brine, drain
1 tbsp chopped fresh parsley + sprigs for garnish, optional
Zest of 1 lemon
1 shallot, minced

Ingredient Substitution Suggestions

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Recipes with similar ingredients: turkey, white wine, thyme, rosemary, lemon zest, capers

Cooking the dish according to the recipe:

Let the turkey breasts sit at room temperature for 1 hour before cooking. Preheat the oven to 325°F (160°C). Place a rack on a baking sheet.
Pat the turkey breasts dry and season generously with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sear the breasts, skin side down, until lightly golden brown, about 5 minutes. Turn the breasts over and add the garlic, thyme, rosemary, and 4 tablespoons of butter to the pan. Once the butter has melted, spoon it over the turkey and cook for 30 seconds.

Transfer the breasts to a rack on a baking sheet, drizzle with the oil and herb mixture, and roast, basting every 15 minutes, until the internal temperature in the thickest part of the breast reaches 160°F (71°C), 1 1/2 to 2 hours. Transfer the turkey to a cutting board, cover with foil, and let rest for 15 minutes.
Deglaze the pan the breasts were seared in with white wine over medium-high heat, then reduce it until the pan is almost dry, 5–8 minutes. Add the turkey broth and reduce for another 8–10 minutes. Reduce the heat to low and gradually whisk in the remaining 6 tablespoons butter until the mixture is creamy and emulsified. Once all the butter has been absorbed, add the capers, parsley, lemon zest, and shallots. Season with salt and pepper to taste.
Slice the turkey and transfer to a platter. Drizzle with a little sauce and serve. Garnish with fresh herb sprigs, if desired.

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