PAN FRIED TURKEY BREASTS

PAN FRIED TURKEY BREASTS image

Number Of Ingredients 12

Turkey breast, approximately 1 inch thick
Plastic wrap
2 tbsp. olive oil
Large sauté pan
3 tbsp. melted unsalted butter
Large mixing bowl
Sea salt or kosher salt, to taste
Freshly ground black pepper, to taste
1/4 cup white wine
1/8 cup turkey stock
Instant-read thermometer
Serving platter or serving plate

Steps:

Step 1 Take the turkey breast out of the refrigerator one hour before you are ready to cook it. Cover the turkey breast in plastic wrap and allow it to warm up to room temperature. Step 2 Heat 2 tbsp. olive oil in a large sauté pan over medium-high heat. Meanwhile, dredge the turkey breast in the melted unsalted butter in a large mixing bowl. Season both sides of the turkey breast to taste with sea salt or kosher salt and freshly ground black pepper to taste. Step 3 Add the turkey breast to the sauté pan and cook for five minutes. Flip the turkey breast and cook for an additional five minutes on the other side. Step 4 Add the warm white wine and turkey stock to the sauté pan around the turkey breast and cover the sauté pan. Allow the meat to cook for five minutes or until the liquid has fully evaporated without uncovering the sauté pan. Step 5 Check the internal temperature of the turkey breast with an instant-read thermometer at the thickest point. The meat is cooked when the thermometer reads 165 degrees Fahrenheit. Step 6 Transfer the turkey breast to a serving platter or serving plate and allow it to rest for five minutes so the natural juices can redistribute throughout the meat. Tips and Warnings For extra flavor, add 2 tsp. herbes de Provence, rosemary or thyme to the turkey breast before seasoning the meat with salt and pepper.