Garlic is good. Egyptians fed it to their slaves to give them the endurance it takes to build a pyramid. I eat it because it tastes good and it keeps others from getting too close to me when I’m talking to them. This dish is all about garlic, tons of garlic. If you don’t want tons of garlic, use less garlic. If you really want to mellow out the garlic, coat the cloves with olive oil, place them in a pan in a 325 degree oven for about 20 – 30 minutes. When the cloves turn golden brown, take them out and allow to cool. The flavor will be sweet and nutty. If you leave them in the over too long and they turn dark brown, they will taste bitter and bad. I serve this with a steamy pile of mashed potatoes.
Wild Turkey Breast with Tons of Garlic
- 1 or 2 wild turkey breast halves skin removed
- salt and pepper
- 4 tablespoons butter
- 4 tablespoons olive oil
- 1 cup dry white wine
- 1 tablespoon freshly squeezed lemon juice
- 20 whole garlic cloves skin removed
- 1/4 cup fresh basil leaves chopped
- 1/4 cup freshly grated Parmesan cheese
- 1 cup fresh tomato seeded and diced
- Season turkey breasts with salt and pepper. Heat half of the oil and half of the butter in a large skillet over medium-high heat. Add turkey breasts and cook until lightly browned on one side. Flip over and cook for 3 minutes more. Add 1/2 cup of the wine and lemon juice and stir to remove any bits stuck to the pan. Remove turkey breasts when just cooked and internal temperature reaches 150 degrees. Cover and keep warm. Add garlic, remaining 1/2 cup of wine and remaining 2 tablespoons of olive oil. Cook until garlic cloves soften, about 8 – 10 minutes. Whisk in remaining butter, basil and cheese. Continue whisking until butter is melted. Remove pan from heat. Season sauce with salt and pepper.
- To serve, slice turkey breasts and arrange on plates. Spoon sauce over turkey and top with diced tomato.