Wild Glazed Turkey
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
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.