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
4 SERVINGS

Ingredients

  • 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

Directions

  • 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.
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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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