Turkey Breasts With Capers And Mushrooms Recipes

Steps:

• Let the turkey breasts stand at room temperature for 1 hour prior to cooking.
• Preheat the oven to 325 degrees F. Fit a baking sheet with a wire rack.
• Pat the turkey breasts dry and season heavily with salt and pepper all over. Put the olive oil in a large skillet or cast-iron pan over medium-high heat. Sear the breasts skin-side down until light golden brown, about 5 minutes. Flip the breasts over and add the garlic, thyme, rosemary and 4 tablespoons of the butter to the skillet. Once the butter has melted, use a spoon to baste the turkey breasts with the herb and garlic infused butter for 30 seconds.
• Transfer the breasts to the rack on the baking sheet, pour the butter and herb mixture over the breasts and cook, basting every 15 minutes, until the internal temperature of the thickest part of the breast reaches 160 degrees F, 1 1/2 to 2 hours. Transfer to a cutting board, tent with aluminum foil and rest for 15 minutes.
• Deglaze the skillet that the breasts were seared in with the white wine over medium-high heat, then reduce until almost dry, 5 to 8 minutes. Add the turkey stock and reduce by 90 percent, another 8 to 10 minutes. Reduce the heat to low and slowly whisk in the remaining 6 tablespoons butter, keeping the mixture creamy and emulsified. Once all the butter is incorporated, add the capers, parsley, lemon zest and shallot. Season with salt and pepper to taste.
• Slice the turkey and transfer it to a platter. Pour some sauce over the slices and serve the rest of the sauce on the side. Garnish with fresh herb sprigs if desired.

Steps:

• In a shallow bowl, combine the flour, salt and pepper. Add turkey slices, one at a time, and turn to coat., In a large skillet, cook turkey in oil in batches for 2-3 minutes on each side or until no longer pink. Remove to a serving platter and keep warm., Add broth to the pan, stirring to loosen browned bits. Bring to a boil; cook until liquid is reduced by half. Stir in the remaining ingredients until butter is melted. Pour sauce over turkey.

Steps:

• Heat oven to 325°F. In small bowl, mix mustard, butter, thyme, marjoram, 1/2 teaspoon salt and 1/4 teaspoon pepper.
• In shallow roasting pan, place turkey breast, skin side up. Brush with mustard mixture. Place 1/2 cup of the broth in bottom of pan; refrigerate remaining broth. Insert ovenproof meat thermometer so tip is in thickest part of turkey breast and does not touch bone. Spray piece of foil with cooking spray; cover turkey. (Foil does not need to tightly cover turkey; secure foil to each end of pan.)
• Bake 1 hour. Add mushrooms and onions to pan; spoon pan drippings over top. Bake uncovered 1 hour to 1 hour 30 minutes longer or until thermometer reads 170°F. Place turkey on platter; cover with foil to keep warm. Let stand 15 minutes for easiest carving.
• Pour pan drippings (without vegetables) into measuring cup. Add remaining broth to drippings to equal 1 1/2 cups; pour into 2-quart saucepan. In small bowl, mix flour and cold water until smooth; stir into drippings in saucepan. Heat to boiling over medium-high heat, stirring constantly with wire whisk. Boil and stir about 1 minute or until mixture thickens. Stir in mushrooms and onions from pan. Simmer 5 minutes, stirring occasionally. Stir in salt and pepper to taste. Serve gravy with turkey.

Steps:

• In a large nonstick skillet, saute garlic in butter until tender. Add turkey; cook until juices run clear. Remove and keep warm. Add the broth, tomato paste, mushrooms and salt to skillet; cook for 3-5 minutes or until mushrooms are tender, stirring occasionally. Return turkey to the pan and heat through.

Steps:

• Place each turkey breast steak between sheets of clear plastic wrap and pound lightly with a flat mallet to make thin slices.
• Cut mushrooms into thin slices. There should be about 3 cups.
• Season the flour with salt and pepper. Dip the turkey slices in the flour to coat. Shake off excess.
• Heat 2 tablespoons of the oil in a skillet, preferably nonstick. Add enough turkey slices to cover the bottom of the skillet without crowding. Cook until golden brown on one side, about 2 to 3 minutes, and turn. Cook until golden brown on the other side, about 2 minutes. Transfer the slices to a warm serving dish.
• Add another tablespoon of oil to the skillet and repeat with a second batch of slices. Continue cooking, adding more oil as necessary, until all slices are nicely browned.
• In the same skillet, heat 2 tablespoons of butter. Add mushrooms and cook, shaking the skillet and stirring, about 4 minutes. Add capers and garlic, and toss to blend. Add chicken broth and let cook about 30 seconds. Swirl in the remaining butter.
• Spoon the mushroom mixture over the turkey slices and sprinkle with parsley.

Steps:

• In shallow bowl, mix flour, salt and pepper; coat both sides of turkey cutlets in mixture.
• In 12-inch skillet, melt 2 tablespoons of the butter and the oil over medium-high heat. Add turkey in batches; cook 3 minutes, turning once, or until turkey is no longer pink in center. Remove to serving plate; cover to keep warm.
• Add wine, lemon juice and remaining 1 tablespoon butter to skillet; stir to loosen particles from bottom of skillet. Cook 2 minutes or until thoroughly heated. Stir in garlic, chopped parsley and capers; spoon over turkey. Garnish with lemon wedges and parsley leaves.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Cut turkey breast into 1-inch chunks.
• Heat 2 tablespoons butter and olive oil in a large, deep skillet over medium heat. Add turkey and cook, stirring occasionally, until cooked through and juices run clear, 10 to 12 minutes. Transfer to a baking dish, season with salt and pepper, and cover with aluminum foil. Do not clean the skillet.
• Place turkey in the preheated oven to keep warm.
• Meanwhile, melt butter for the gravy in the same skillet. Add mushrooms, rosemary, thyme, onion powder, salt, and pepper; cook over medium-high heat until mushrooms are golden brown, about 5 minutes. Add wine and bring to a boil; cook until 1/2 of the liquid remains, 5 to 7 minutes. Add condensed soup and chicken broth; allow to reduce until 1/2 of the liquid remains, about 10 minutes. Add flour and stir until well incorporated or until sauce thickens.
• Serve mushroom gravy over warm turkey.

Steps:

• Pat turkey dry and season with salt and pepper. Dredge half of turkey slices in flour, shaking off excess. Heat 1 1/2 tablespoons oil in a 12-inch heavy skillet over high heat until hot but not smoking, then sauté turkey until browned on both sides and just cooked through, about 4 minutes total. Transfer to a platter and keep warm, covered. Dredge and sauté remaining turkey with another 1 1/2 tablespoons oil in same manner.
• Add remaining tablespoon oil to skillet and cook garlic over moderate heat, stirring, until fragrant, about 30 seconds. Add broth and deglaze over moderately high heat, scraping up brown bits. Boil until broth is reduced to about 3/4 cup. Stir in lemon juice, capers, parsley, and salt and pepper to taste. Return turkey to skillet with any juices on platter and simmer until heated through, about 1 minute.