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    Seared Turkey Breasts

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    Seared Turkey Breasts

    The turkey breasts can be prepared ahead of time. They are normally sold 4 to a 500g box, so you might as well cook 2 extra in case anyone wants second helpings.

    • Preparation time: 30 minutes, plus marinating
    • Cooking time: 20 minutes
    • Total time: 110 minutes ,plus marinating time 60 minutes 50 minutes

    Serves: 6


    • 2 x 500g packs turkey breast steaks
    • 1½ tsp chopped fresh thyme
    • 2 handfuls parsley leaves, finely chopped
    • Grated zest of 3 lemons
    • 7 tbsp extra virgin olive oil
    • Salt and freshly ground pepper
    • 1 tbsp plain flour
    • 150ml dry white wine
    • 450ml good chicken stock


    1. Remove any tough sinews from the turkey breast steaks, then place each between 2 sheets of clingfilm and carefully beat with a rolling pin until they flatten out.
    2. Mix the thyme, parsley, lemon zest and 5 tbsp olive oil and add some freshly ground pepper. Remove the turkey steaks from their clingfilm, coat in the herb oil, cover and chill for at least an hour. This can be done several hours in advance.
    3. Heat a large, non-stick frying pan over a moderately high heat. Add 2 tbsp olive oil. Liberally season the turkey, then sear in batches for a minute on each side until cooked (no longer pink inside). Keep warm. To make the gravy, add the flour to the scant oil in the pan and cook, stirring, for a minute before stirring in the wine, followed by the stock. Boil vigorously until the gravy reduces and thickens. Strain into a warm sauce boat and serve with the turkey and some orange- and port-infused cranberry sauce.

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