Herb-Crusted Wild Turkey Breast with Citrus Beurre Blanc
Don't let the fancy name fool you; beurre blanc is French for white butter. The name comes from the dry white wine you add to the recipe, and since my pallet loves to add acidity to just about anything, I'm upgrading this dish with a touch of lemon, hence the citrus.
Justin Adams•March 13, 20252 min read
You could also call this dish "Pan-Seared Wild Turkey with White Wine Lemon Butter," but beurre (pronounced: "bur") blanc rolls right off the tongue. There is room for interoperation when cooking the turkey, but follow the preparation for the sauce to a T. As in most French cooking, the sauce is quite delicate, and you need to take your time so it doesn't break. Enjoy this with a side of root vegetables, mashed potatoes, grits or a fresh green market salad. Even the kids will love it.
Ingredients
1 wild turkey breast, cut into thirds and flattened thin
1 tbsp garlic powder
1 tbsp dried oregano
1 tbsp dried dill
1 tbsp dried basil
1 tsp smoked paprika
1/4 tsp red pepper flake
Salt and pepper to taste
Parsley (for garnish)
Lemon wedges
Citrus Beurre Blanc
1/2 cup dry white wine
1/2 shallot, minced
1/2 cup of heavy cream
2 tbsp lemon. Juice
8 tbsp of butter (1 stick) cold, unsalted, cubed
Salt to taste
Photo Credit: Justin Adams
Photo Credit: Justin Adams
Instructions
Slice your turkey into thirds, place between two pieces of plastic wrap, and evenly thin them out by hitting them with a pan, a mallet, or even a can of beans will work! Just make sure they are all about the same thickness so they all cook around the same time.
Season the turkey on both sides with all of the dry seasonings.
Heat olive oil in a cast iron skillet to medium-high heat until it’s shimmering.
Add the turkey breast to the pan and sear on each side for about 4-5 minutes.
Add butter to the pan and coat the turkey evenly until it finishes at 160 degrees.
Set aside to rest.
For the Citrus Beurre Blanc
In the same cast iron, for rustic purposes, over medium heat, add the shallot, white wine, lemon juice and heavy cream. Cook until reduced by about 75%.
Reduce heat to low and whisk in the butter, one or two cubes at a time, until it’s smooth.
Add salt to taste.
Thinly slice the turkey breasts and serve the citrus beurre blanc over the top.
