Herby turkey breast cooked in milk

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Herby turkey breast cooked in milk

This is our family dish which has been passed down through the generations and adapted a little. A butterflied turkey breast is stuffed with herbs and grapes, rolled up and tied, and cooked in milk.

  • Author: Riccardo
  • Prep Time: 30
  • Cook Time: 80
  • Total Time: 1:40 minutes
  • Yield: 6


  • 1 medium turkey breast (1.5 lb/ 700 gr approx – calculate around 120g – 1/4 lb per person)
  • 4 cloves garlic
  • 3 large sprigs rosemary
  • 25 sage leaves
  • 2 cups white wine (500 ml)
  • 1 pint vegetable stock – see separate recipe (1/2 litre)
  • 3 cups of milk (700 ml)
  • 1015 large grapes, peeled and deseeded (use small pieces of apple if grapes are not in season)
  • olive oil
  • a little flour for dredging
  • salt, pepper


  1. Chop the sage, half the rosemary and 2 of the garlic cloves very finely. Season with plenty of salt, a little pepper and set aside. Separately, chop the other half of the rosemary and the other 2 garlic cloves very finely and set aside in another bowl.
  2. Butterfly the turkey breast and pound (not too violently), so that you have a flat surface about one inch thick.
  3. Spread the inside with the chopped sage and garlic, add the grapes/apple and roll closed.
  4. Tie the roll closed with kitchen string, sealing well.
  5. Heat the oil in a pan.
  6. Roll the turkey very lightly in flour and place in the pan.
  7. Brown on all sides for 10 -15 minutes, starting with cold oil and keeping on a low flame. Careful that you don’t get spattered by the grapes letting out their liquid hot oil!
  8. If you do burn the oil (this should be prevented by keeping the temperature low), discard the burnt oil carefully and return the turkey to the pan with a swirl of new oil.
  9. Add a cup of white wine.
  10. Evaporate off the wine slowly on a medium flame for 30-40 minutes, turning every 10 minutes until evaporated off (you may need to add a little stock to cook it for 30 minutes).
  11. When all the liquid has evaporated, add the milk, season with salt and pepper and cook on a low flame for a further 25-30 minutes, until a thick sauce has formed. Be careful not to burn the milk.
  12. Add the chopped rosemary and garlic and cook for a further 2 minutes.
  13. Allow to cool a little, cut into slices and serve with the sauce on the slices.

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