Turkey Piccata

This turkey piccata is pan fried turkey breast that is topped with a lemon-caper cream sauce. A restaurant worthy meal made easy at home!

This is a simple twist on the classic chicken piccata. It’s a fancy meal that’s better than any restaurant. Wow your dinner guests by serving them this! Perfect for any celebration.

We butchered our three white turkeys a week or two ago, so our freezer is fully stocked of all the best cuts of meat. Home raised turkeys, just like any other home raised animal, tastes very different than the ones you buy from the store. If you already raise chickens or ducks, add a couple turkeys to your flock. They provide an abundance of amazing meat, and they are easy to raise.

Ours were about 5 months old, but you can butcher them anywhere from 4 to 12 months. Obviously the longer you wait, the more weight they will put on, but they also start to consume a crazy amount of food once they hit 4 to 5 months of age. We’ve decided the financial trade off to feed them to the little bit older, but larger size isn’t worth it. 5- to 6-month-old turkeys are still very large, and their meat is at peak quality.

If you don’t have or can’t find turkey breasts, use chicken breast.

I love to pair this with a lemon spaghetti. It really rounds out the meal and the two pair perfectly together. Highly recommend serving it that way.

Helpful Tips

• Use a meat thermometer to check the temperature of the turkey after pan frying it and baking it. Depending on the thickness of your turkey breast, it may not need to be baked after frying. It needs to have an internal temperature of 165 degrees, so don’t overcook it or it will be dry!
• Since there is no seasoning in the flour for the crust of the turkey, so don’t be afraid to be heavy handed when seasoning the turkey breast.
• If your turkey hasn’t fully cooked in the pan even though the crust has browned, don’t try to finish cooking it in the pan or you will burn the crust, and may still have undercooked turkey. Depending on how thick your turkey pieces are will decide how long, if all at they need to be baked.

Ingredients

• Turkey Breast
• Salt
• Pepper
• Garlic Powder
• Flour
• Butter
• Olive Oil
• Capers
• Heavy Cream
• Lemon Juice
• Minced Garlic
• Chicken Broth

Instructions

• Preheat the oven to 375 degrees.
• Trim your turkey breast of excess fat, and then slice in half short ways, then cut into 2 or 3 strip pieces per half. Generously season each side of each piece with salt, pepper, and garlic powder. Then coat in flour.
• In a skillet, over medium low heat, melt 4 tablespoons of butter and then add 1 tablespoon of olive oil. Once melted, add a couple pieces of the turkey. Don’t crowd the pan. Brown for about 4 minutes on each side until it gets a nice golden-brown crust. Once browned, place on a sheet pan and bake for about 5 to 10 minutes until each piece reaches an internal temperature of 165 degrees.
• In the pan you browned the turkey breasts in, add the chicken broth, capers, lemon juice, 2 tablespoons of butter. Whisk together and make sure to scrape the edges and bottom of the pan so get up all the brown bits from the turkey. Once all combined, turn the heat to medium and add in your heavy cream. Once it begins to boil, reduce to a simmer and whisk occasionally for about 5 minutes. Remove from the heat.
• Drizzle the sauce over the chicken when you serve it so the crust on the turkey doesn’t get soggy.