Turkey breast is a source of “white meat”.  Use it year round.  Makes a good substitute for veal in the traditional recipes no longer made because veal is too expensive and not the best quality when you can find it.

Ingredients:

• 2 full turkey breasts – skin on, split (or enough for your party ~6 oz per person, one larger breast may do)
• 1 tsp salt
• 1⁄2 t pepper
• 1/8 tsp t cayenne
• 4 tsp Herbs de Provence
• 1/4 c olive oil
• 1⁄2 c thinly sliced shallot
• 1 c pitted and sliced green olives
• 1 c brine cured pitted olives (such as Klamata) halved lengthwise, brine reserved
• 1/4 c white wine
• 2 c chicken or turkey broth
• juice and zest of 1 lemon
• 1 tsp ground cumin
• 1⁄4 c fresh, chopped parsley
• 1⁄4 c cold butter, cut into bits
• Roux – 1 Tab butter, 1 Tab flour
• 1/2 c minced parsley

Turkey Breast Directions:

1. Sprinkle skin sides of turkey with half the salt, pepper and cayenne.
2. Turn them over and sprinkle skinless sides with Herbs de Provence, remaining salt, pepper and cayenne.
3. Let rest, skin side up, at least 10 minutes.
4. Arrange turkey breasts in baking pan, cover with olive oil, the shallot and olives.
5. Pour 1⁄4 cup of white wine in bottom of pan to prevent burning.
6. Cover with foil and bake at 350° for about an hour. The internal temperature should be 165 at the thickest part of the breast, and juices should run clear.
7. Let rest at least 15 minutes.

Sauce Directions:

1. Separate the drippings from the fat with a fat separator.
2. Mix in the chicken or turkey broth, lemon zest and juice, 3 T reserved olive brine and cumin.
3. Simmer until reduced by about half.
4. Make the roux by melting the 1 Tab butter in a pan and adding the flour. Cook until the roux is a light brown (a whisk or gravy maker works well here).
5. Add reduced broth mixture and incorporate into the roux.
6. Swirl in the butter until creamy.
7. Add parsley.
8. Slice turkey.
9. Serve turkey slices, olive & shallot mixture with a bit of sauce over.
10. Pass remainder of the sauce.

Serves:  8 – 10

Source:  A Visit to Provence – VPWL February 2015