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1 3-pound turkey breast (3-4 lb), skin on
4 garlic cloves, slivered
2 quarts chicken stock
1 pint dry white wine
2 pounds mirepoix

SACHET:
2 bay leaves
1 sprig fresh thyme
6 sprigs Italian parsley
10 black peppercorns, whole

SAUCE:
6 fluid ounces extra virgin olive oil
1 egg yolk
6 ounces tuna in oil (canned)
1 garlic clove
3 anchovy fillets, rinsed, diced
2 tablespoons fresh lemon juice
2 fluid ounces heavy cream
salt, to taste
white pepper, freshly ground, to taste
3 tablespoons capers, rinsed, dried

Italian parsley, chopped fine, as needed for garnish
black olives, as needed for garnish
capers, as needed for garnish
cracked black pepper, as needed for garnish
Servings: 10
1. Make several 1-inch- (5-centimeter-) deep incisions in the turkey breast. Insert a sliver of garlic into each incision.

2. Place the turkey breast in a stockpot. Add the stock, wine, mirepoix and sachet. Add more stock to cover the turkey if necessary. Bring to a boil, reduce the heat and poach the turkey for 1 1/2 hours or until nearly done. Remove the pot from the stove and allow the turkey to cool in liquid. Strain 8 fluid ounces (240 milliliters) of the stock and reserve it for the sauce.

3. To prepare the sauce, purée the olive oil, egg yolk, tuna, garlic, anchovies and lemon juice in a blender. Transfer the purée to a bowl. Stir in the cream and then gradually stir in the reserved turkey stock a little at a time until the sauce is the consistency of heavy cream. You may not need all of the stock. Season with salt and white pepper, then stir in the caper.

4. Remove the turkey from the stock. Remove and discard the skin. Slice the breast into very thin slices. Spread a thin layer of tuna sauce in a shallow hotel pan. Arrange overlapping slices of turkey on the sauce. Pour a small amount remaining sauce over the turkey slices and smooth with a spatula. Cover and refrigerate overnight.

5. To serve, arrange the slices of turkey on a serving platter. Drizzle the sauce over the turkey and garnish with chopped parsley, black olives, capers and cracked black pepper.
 
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