Creamy Lemon Garlic Wild Turkey Breast

I love a good garlic butter and lemon sauce over just about anything, but it goes particularly well over turkey breast cutlets, lightly breaded and fried crisp. Serve this one up with some fresh green beans that you pan sear with some additional lemon juice, red pepper flakes and a drizzle of honey, and you have a meal everyone will love.

This wild turkey recipe makes the perfect summer evening meal. Images by author

Start by dicing up about 4 slices of bacon and brown it in a large skillet.

Start by rendering some bacon until crisp.

Cut your turkey breast into slices that are about ¾ of an inch thick.

Slice the turkey breast against the grain for a more tender finished dish.

Cover them in plastic wrap or place into a zip top bag and take out your frustrations with a meat mallet. Stop when the turkey is a little under a quarter inch thick or you feel better about life, whichever comes first (actually, if you are having a particularly bad day, go ahead and stop at about an eighth to a quarter of an inch and take heart, because the finished dish will make you feel better about life).

Pound the turkey flat. Don’t worry if it plumps back up while cooking.

Dump ¾ of a cup of the flour into a shallow dish, reserving the remainder. Season the turkey with a bit of salt and lemon pepper. Take the browned bacon out of the skillet, leaving the bacon grease behind. Add two tablespoons of butter.

Season the turkey with lemon pepper and dredge in flour.

Once the butter starts to brown, add the turkey to the skillet. Do this in batches, but don’t overcrowd the pan. Brown the turkey well on both sides, about 5 minutes per side, over medium heat or until just cooked through.

Brown the turkey breast in the bacon grease and butter.

Move the turkey out of the pan to a warm plate, covering it loosely with foil. Add the rest of the butter to the pan.

Add the remaining butter to the pan.

Once it starts to bubble and brown, add the garlic. Cook for 2-3 minutes, stirring constantly to prevent burning. Add the reserved flour and stir to soak up the butter and make a light roux.

Add the flour to the pan and make a roux.

Add the chicken stock and bring to a light boil. When the sauce starts to thicken, add the cream or half and half and parmesan cheese. Stir in the fresh basil and lemon juice.

Add the stock and lemon juice.

Return the turkey and cooked bacon to the pan, nestling it down into the sauce. Simmer for 3-4 minutes to finish cooking the turkey. Add a slice of lemon to each turkey piece, if desired.

Serve by plating the turkey and spooning over the sauce. I like to serve this one with the green bean dish described above.

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