Skinless Wild Turkey Recipes: Turkey Piccata

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by Bruce and Elaine Ingram
40 minutes DURATION
20 minutes COOK TIME
20 minutes PREP TIME


  • 1-1/2 pounds wild turkey breast
  • 2 tablespoons olive oil
  • 1 cup or more flour, for dredging
  • 3 tablespoons butter, divided
  • 1/2 shallot, chopped
  • 1 clove garlic, minced
  • 1/2 cup turkey or chicken broth
  • 1/2 cup white wine
  • 1 teaspoon lemon zest
  • 1/4 cup lemon juice
  • 1 tablespoon capers
  • Salt and pepper, to taste
  • Scallions or chives, for garnish


  • Cut turkey breast into pieces about the size of your palm. Place in a zip-close bag and pound to thickness of 1/4 inch.
  • Heat oil in cast-iron skillet over medium-high heat.
  • Dredge turkey in flour. Shake off excess.
  • Cook turkey about 2 minutes per side, or until golden-brown. Remove to plate and keep warm.
  • Put 1 tablespoon butter in skillet. Add shallot, and cook 3 to 4 minutes. Add garlic, and cook another 30 seconds.
  • Pour broth and wine over contents in skillet, stirring to loosen any bits from bottom of pan.
  • Add lemon zest, lemon juice, and capers. Stir to mix well.
  • Place turkey pieces back into skillet, cover with lid, and cook 10 minutes.
  • Remove lid, and add remaining butter to sauce mixture. Add salt and pepper to taste.
  • When serving, spoon sauce over turkey and garnish with scallions or chives.

Looking for new skinless wild turkey recipes? Try turkey piccata, with capers and breast cutlets from wild turkey. Piccata sauce finishes this refined game dish.

This is a sublime meal to serve guests for dinner. We prefer this hardy entrée served over rice with assorted vegetables.

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