Serving Size: 4
- 2 to 3 wild turkey breasts, skin removed
- salt and pepper
- 4 tbsp butter
- 4 tbsp olive oil
- 1 cup dry white wine
- 1 tbsp freshly squeezed lemon juice
- 20 whole garlic cloves, skin removed
- 1/4 cup fresh basil leaves, chopped
- 1/4 cup freshly grated Parmesan cheese
- 1 cup fresh tomato, seeded and diced
Season turkey breasts with salt and pepper. Heat half of the oil and half of the butter in a large skillet over medium-high heat. Add turkey breasts and cook until lightly browned on one side. Flip over and cook for 3 minutes more. Add 1/2 cup of the wine and lemon juice and stir to remove any bits stuck to the pan. Remove turkey breasts when just cooked and internal temperature reaches 150 degrees. Cover and keep warm. Add garlic (see note below), remaining 1/2 cup of wine and remaining 2 tablespoons of olive oil. Cook until garlic cloves soften, about 8 – 10 minutes.
Whisk in remaining butter, basil and cheese. Continue whisking until butter is melted. Remove pan from heat. Season sauce with salt and pepper.
To serve, slice turkey breasts and arrange on plates. Spoon sauce over turkey and top with diced tomato.
If you really want to mellow out the garlic, coat the cloves with olive oil, place them in a pan in a 325 degree oven for about 20 – 30 minutes. When the cloves turn golden brown, take them out and allow them to cool. The flavor will be sweet and nutty. If you leave them in the over too long and they turn dark brown, they will taste bitter and bad.