Tangy Turkey Caper Recipes

Steps:

• Let the turkey breasts stand at room temperature for 1 hour prior to cooking.
• Preheat the oven to 325 degrees F. Fit a baking sheet with a wire rack.
• Pat the turkey breasts dry and season heavily with salt and pepper all over. Put the olive oil in a large skillet or cast-iron pan over medium-high heat. Sear the breasts skin-side down until light golden brown, about 5 minutes. Flip the breasts over and add the garlic, thyme, rosemary and 4 tablespoons of the butter to the skillet. Once the butter has melted, use a spoon to baste the turkey breasts with the herb and garlic infused butter for 30 seconds.
• Transfer the breasts to the rack on the baking sheet, pour the butter and herb mixture over the breasts and cook, basting every 15 minutes, until the internal temperature of the thickest part of the breast reaches 160 degrees F, 1 1/2 to 2 hours. Transfer to a cutting board, tent with aluminum foil and rest for 15 minutes.
• Deglaze the skillet that the breasts were seared in with the white wine over medium-high heat, then reduce until almost dry, 5 to 8 minutes. Add the turkey stock and reduce by 90 percent, another 8 to 10 minutes. Reduce the heat to low and slowly whisk in the remaining 6 tablespoons butter, keeping the mixture creamy and emulsified. Once all the butter is incorporated, add the capers, parsley, lemon zest and shallot. Season with salt and pepper to taste.
• Slice the turkey and transfer it to a platter. Pour some sauce over the slices and serve the rest of the sauce on the side. Garnish with fresh herb sprigs if desired.

Steps:

• In a shallow bowl, combine the flour, salt and pepper. Add turkey slices, one at a time, and turn to coat., In a large skillet, cook turkey in oil in batches for 2-3 minutes on each side or until no longer pink. Remove to a serving platter and keep warm., Add broth to the pan, stirring to loosen browned bits. Bring to a boil; cook until liquid is reduced by half. Stir in the remaining ingredients until butter is melted. Pour sauce over turkey.

Steps:

• Wash and dry the turkey, and cut it into strips 1/4-inch thick. Roll the strips in the flour.
• Heat the butter and oil in a large nonstick pan until it is very hot. Saute the turkey quickly on both sides until browned.
• Reduce the heat to medium-low and add the wine, mustard, yogurt, sour cream, lemon juice and capers. Stir to blend, cooking the turkey strips for about two minutes longer. Season with salt and pepper before serving.

Steps:

• Make sauce:
• Chop garlic and capers together. Transfer to a bowl and stir in oil, vinegar, 1/4 teaspoon pepper, and a pinch of salt.
• Prepare turkey:
• Drape a slice of prosciutto over each of 4 cutlets, covering them, then top with another cutlet (like a sandwich).
• Put flour, eggs, and bread crumbs in separate shallow bowls, then stir 1/4 teaspoon each of salt and pepper into both flour and bread crumbs. Dredge each cutlet "sandwich" in flour, then eggs, then bread crumbs, shaking off excess after each dip. Transfer to a plate.
• Heat oils in a 12-inch heavy skillet over medium heat until oil shimmers, then cook cutlet sandwiches 2 at a time, turning once, until golden and just cooked through, 4 to 6 minutes per batch. Serve with caper sauce.

Steps:

• To cook the Turkey, put everything into a large pan and snuggle the turkey steaks amongst it.
• Bring to a simmer and cook for 40 minutes, turning once or twice over a low heat. Allow to cool completely in the broth and refrigerate until ready to assemble (still in the broth) This can be done the day before.
• No more than 2 hours before you want to serve it, take the turkey out of the broth and pat dry on paper towels, strain the broth through a sieve into a bowl and discard the vegetables and herbs.
• Arrange the dry turkey onto a serving platter in a neat slightly overlapping fashion.
• Make the sauce (can also be done the day before) by putting everything in the blender or food processor apart from the broth. Blend thoroughly and little by little add the broth until the sauce is the consistency of thick pouring cream.
• Neatly pour over the turkey and garnish with the olives capers and parsley and refrigerate until ready to serve for no more than 2 hours.
• Exquisite.

Steps:

• In a 12-inch nonstick skillet over medium, heat 2 tablespoons of the oil until shimmering. Add the poblanos, scallions, garlic, Aleppo pepper, and ½ teaspoon each salt and white pepper. Cover and cook, stirring, until the chilies are softened but not browned, 6 to 8 minutes. Transfer to a medium bowl and stir in the tomatoes and capers; set aside. Wipe out the skillet.
• In a medium bowl, whisk the eggs and ¾ teaspoon salt. Return the skillet to medium and heat the remaining 2 tablespoons oil until shimmering. Pour the eggs into the center of the pan. Using a silicone spatula, continuously stir the eggs, pushing them toward the middle as they set at the edges and folding the cooked egg over on itself. Cook until just set, about 1½ minutes. The curds should be shiny, wet and soft. Taste and season with salt and pepper, then divide among warmed serving plates.
• Top each serving with a portion of the poblano mixture. Sprinkle with feta and dill, then drizzle with oil.

Steps:

• In small bowl stir together turkey, celery, mayonnaise, grapes, capers, mustard and horseradish. Serve with crackers.

Steps:

• Place each turkey breast steak between sheets of clear plastic wrap and pound lightly with a flat mallet to make thin slices.
• Cut mushrooms into thin slices. There should be about 3 cups.
• Season the flour with salt and pepper. Dip the turkey slices in the flour to coat. Shake off excess.
• Heat 2 tablespoons of the oil in a skillet, preferably nonstick. Add enough turkey slices to cover the bottom of the skillet without crowding. Cook until golden brown on one side, about 2 to 3 minutes, and turn. Cook until golden brown on the other side, about 2 minutes. Transfer the slices to a warm serving dish.
• Add another tablespoon of oil to the skillet and repeat with a second batch of slices. Continue cooking, adding more oil as necessary, until all slices are nicely browned.
• In the same skillet, heat 2 tablespoons of butter. Add mushrooms and cook, shaking the skillet and stirring, about 4 minutes. Add capers and garlic, and toss to blend. Add chicken broth and let cook about 30 seconds. Swirl in the remaining butter.
• Spoon the mushroom mixture over the turkey slices and sprinkle with parsley.

Steps:

• Preheat the oven to 450°F. Place the turkey on a cutting board, breast side down. Using a sharp pair of kitchen shears, cut out the backbone. Flip the turkey over and open it like a book. Press on the turkey with your hands to flatten and pat dry with paper towels. Place the turkey, breast side up, on a rimmed baking sheet lined with parchment paper.
• Drizzle the oil over the turkey, and rub into the skin, then season generously with salt and pepper. Roast for 20 minutes. Remove from the oven, baste with the pan juices, and return to the oven. Continue roasting until a thermometer inserted into the thickest part of the thigh registers 165°F, 20 to 25 minutes more.
• Meanwhile, make the parsley-caper sauce: Combine all the ingredients in a blender and pulse until combined and still slightly chunky. (The mixture should look heavy on the herbs.)
• Let the turkey rest 30 minutes before carving, then serve with the parsley-caper sauce.

Steps:

• Combine mustard and garlic in large bowl. Add turkey and turn to coat. Let stand approximately 45 minutes or less
• Combine next 6 ingredients in medium bowl. Season to taste with salt and pepper.;(Can be prepared up to 2 hours ahead. Cover.)
• Preheat oven to 450°F. Line baking sheet with foil. Transfer turkey to prepared baking sheet. Pat on all remaining mustard mixture. Bake until cooked through, about 20 minutes. Let stand 5 minutes. Cut into thin slices. Transfer to plates and top with tomato compote.

Steps:

• Mix all ingredients except baguette slices in shallow 6-inch microwavable quiche or au gratin dish. Microwave uncovered on High 2 minutes, stirring every 30 seconds.
• Serve cheese spread with baguette slices.

Steps:

• Pat turkey dry and season with salt and pepper. Dredge half of turkey slices in flour, shaking off excess. Heat 1 1/2 tablespoons oil in a 12-inch heavy skillet over high heat until hot but not smoking, then sauté turkey until browned on both sides and just cooked through, about 4 minutes total. Transfer to a platter and keep warm, covered. Dredge and sauté remaining turkey with another 1 1/2 tablespoons oil in same manner.
• Add remaining tablespoon oil to skillet and cook garlic over moderate heat, stirring, until fragrant, about 30 seconds. Add broth and deglaze over moderately high heat, scraping up brown bits. Boil until broth is reduced to about 3/4 cup. Stir in lemon juice, capers, parsley, and salt and pepper to taste. Return turkey to skillet with any juices on platter and simmer until heated through, about 1 minute.