Twice-cooked lemony turkey breast recipe

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  • Yield: 8 to 10 hefty sandwiches (2½ pounds).


  • ½ turkey breast, with bone and skin (about 3 pounds)
  • Extra virgin olive oil
  • 1 tablespoon freshly ground coriander
  • Freshly ground black pepper
  • Kosher salt
  • 1 tablespoon unsalted butter
  • ½ cup chicken stock or other braising liquid
  • 1 teaspoon smoked paprika
  • 1 lemon juice and zest, preferably Meyer
How to Make It
  1. Preheat the oven to 425°F. Rinse and dry the turkey and set it on a cutting board. Rub it with a small amount of olive oil and sprinkle on the coriander, pepper, and salt. Melt the butter with 1 tablespoon olive oil in a Dutch oven or other large ovenproof pan with a tight-fitting lid over high heat. Add the turkey breast and cook for about 5 minutes, until it browns a bit. Turn it over and brown the other side.
  2. Add the stock, cover, and place in the oven for 30 minutes. Remove, place the turkey on a cutting board, and let it cool a bit, transferring the pan to the stove. When it’s cool enough to handle, slice off all the meat and discard any bones and cartilage (or save them for making stock). Chop the turkey into bite-sized pieces, and put it back in the pot, which should have some juices and tasty brown bits in it.
  3. Turn the heat on the stove back to medium-high and cook until the liquid disappears, up to 15 minutes, stirring often. Add the paprika, stir and cook some more, and then add the lemon zest and juice. Taste again for salt, drizzle with some good-quality olive oil, and serve.

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