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.
- Prep Time: 30
- Cook Time: 80
- Total Time: 1:40 minutes
- Yield: 6
Ingredients
- 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)
- 10–15 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
Instructions
- 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.
- Butterfly the turkey breast and pound (not too violently), so that you have a flat surface about one inch thick.
- Spread the inside with the chopped sage and garlic, add the grapes/apple and roll closed.
- Tie the roll closed with kitchen string, sealing well.
- Heat the oil in a pan.
- Roll the turkey very lightly in flour and place in the pan.
- 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!
- 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.
- Add a cup of white wine.
- 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).
- 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.
- Add the chopped rosemary and garlic and cook for a further 2 minutes.
- Allow to cool a little, cut into slices and serve with the sauce on the slices.
