Field & Stream Online Editors
Field & Stream Online Editors

This turkey dish is always a hit. If you are not a fan of capers, just omit them. Either way you end up with a meal that will please even the fussiest tastebuds. Prepare this for a friend or family member who is convinced that wild turkey is unpleasant fare. They will be amazed by your culinary talent. Remember: Don’t overcook the turkey!


1 large turkey breast, deboned, halved, skin removed, cut on the bias into 1/4- to 1/2-inch slices
1 cup flour
salt and pepper
3 tablespoons extra virgin olive oil
1 1/2 cup domestic or wild mushrooms, sliced
2 tablespoons shallot, minced
2 tablespoons capers, rinsed
2 tablespoons fresh Italian flat-leaf parsley, chopped fine
juice of half a lemon (Meyer lemon, if available)
1/2 cup white wine (preferably chardonnay)
1/2 cup chicken stock
3 tablespoons butter

Dredge the turkey slices in flour. Shake off excess. In a medium-size frying pan, heat olive oil over medium-high heat. Season the turkey slices with salt and pepper, and place them in the pan. Saute until golden brown on both sides. You do not need to fry the turkey to death, or you’ll end up with dry, unappetizing meat. Set the turkey aside to a plate and keep it warm.

Return the pan to the heat, and add a little more olive oil if needed. Add mushrooms and saute for about 2 minutes. Add shallots and saute for about a minute. Lower the heat and pull the pan away from the fire if the shallots brown too quickly; be careful not to burn them. Next, throw in the capers, parsley, and lemon juice. Deglaze the pan (pick up all the nice, tasty golden pieces on the bottom of the pan left by the turkey) by adding the splash of white wine. Add the chicken stock and reduce the liquid by half. Finally, remove the pan from the heat and swirl in the butter one tablespoon at a time. Wait for each tablespoon to melt into the sauce before adding another. Mixing it in away from the heat will keep your sauce from becoming greasy. Pour the sauce over the golden turkey slices and serve.

This goes great with rice. If you’re cooking this up in the springtime, some fresh grilled asparagus would be a perfect complement to the dish.