Wild Glazed Turkey Breast

1 turkey breast (about 2 ½ to 3 pounds)

juice of 1 lemon

8 sprigs fresh herbs (mint, oregano, thyme, sage)

salt and fresh pepper

2 cloves garlic, chopped

1 small onion

1 bunch scallions, chopped

2 cups turkey or chicken stock

2 cups white wine

olive oil

Marinate the turkey breast with the lemon juice, herbs and salt and pepper for at least two hours.

Brown the turkey breast in olive oil in a large saute pan on top of the stove. Remove the breast, add the vegetables and saute them until golden brown. Deglaze the pan with a little white wine. Add some stock, the turkey breast and the herbs.

You need to allow about 20 to 30 minutes for the next step: Set the pan over medium heat and add ½ cup of white wine to the pan. Saute the turkey breast, uncovered, scraping up the brown glaze and turning the turkey breast, until the liquid has cooked away. Adjust the heat so that the juices simmer gently, taking care not to scorch. Add ½ cup of stock to the pan, spooning the juices over the turkey and turning. Add ½ cup of wine and continue the process until the turkey is cooked.

Remove the turkey breast from the pan and slice. Strain the remaining juices and pour over the sliced meat.

Cheryl’s notes: This recipe was adapted from a recipe by Lynne Rossetto Kasper in the book "The Italian Country Table." It utilizes a process that Kasper calls "glazing" – repeatedly basting the food with its own pan juices, and other liquids, usually wine. By adding the wine and stock a small quantity at a time and basting, you are building layer upon layer of richness in the sauce. It is a labor-intensive technique, but well worth the flavor.