Turkey breast pulled in butter

Turkey breast cooked in butter

I have made this recipe many times when I need something quick and uncomplicated. Turkey breast is easy to find, and if you slice it into appropriate pieces, it cooks quickly. The butter gives a nice flavor, and the white wine adds a bit of aroma and makes a simple sauce. I like to serve the meat like this, with an oriental salad on the side, especially when I don't feel like complicated side dishes or when I want something lighter.

Quick Info

Total time: about 30 minutes
Preparation time: 10 minutes
Cooking time: 15-20 minutes, depending on the thickness of the slices
Servings: 2-3 people, depending on how much meat you use
Difficulty: easy
Recipe type: main course, suitable for lunch or dinner

Ingredients

- turkey breast (amount as preferred; I usually use about 400-500 g)
- butter (minimum 30 g, enough to cover the bottom of the pan)
- 50 ml dry white wine
- salt
- pepper
- ginger (optional, to taste; I usually add a little powder or freshly grated)

Preparation method

1. Cut the turkey breast into slices not too thick, about the size of a finger. I try to make them as even as possible so they cook evenly.
2. Season the slices with salt, pepper, and, if you like, a little ginger. I’ve noticed that ginger goes well, but it’s optional.
3. Heat the butter in a heavy-bottomed or ceramic pan. It should not smoke, just melt and cover the entire surface.
4. Place the turkey slices in the hot butter over medium heat. Don’t overcrowd the pieces so they don’t release water.
5. Let the breast brown on one side, then flip it over. It usually needs 4-5 minutes on each side, but it depends on the thickness.
6. When the pieces are browned, add the white wine directly to the pan. Be careful, splash a little.
7. Let everything cook over medium heat until the wine and the juice released by the meat reduce to a short, glossy sauce.
8. Taste for salt and pepper at the end, if you feel it needs more. Remove the meat from the heat when it’s cooked but still tender.

Why I make this recipe often

This recipe is quick and doesn’t require complicated ingredients. The turkey breast stays tender if you don’t overcook it, and the butter gives it flavor. It goes well with any kind of salad or simple side dish. I make it when I don’t have much time or don’t want to wash many dishes.

Tips and variations

Tips

- Don’t leave the turkey breast on the heat too long to avoid drying it out. If the slices are thicker, you can cover the pan for a few minutes.
- Use a thicker-bottomed pan for even browning.
- Don’t add too much salt at the beginning, as the wine will concentrate the flavor towards the end.

Substitutions

- You can use chicken breast instead of turkey if that’s what you have on hand.
- The butter can be replaced with a mix of butter and a little oil if you want to prevent it from burning too quickly.
- If you don’t have white wine, you can use lemon juice, but the final result will be a bit more sour.

Variations

- Add a pinch of garlic powder or a few sprigs of thyme towards the end if you like more intense flavors.
- For a slightly spicy version, add a pinch of hot paprika along with the seasonings.
- You can marinate the pieces with spices and a little oil, but it’s not necessary for the classic recipe.

Serving ideas

- Serve the turkey breast alongside an oriental salad, as in the original recipe: boiled potatoes, onions, olives, pickled cucumbers.
- It also goes well with green salad or plain rice if you prefer something more neutral.
- For a heartier meal, you can serve the meat over mashed potatoes or pasta with butter.

Frequently asked questions

1. Can I use chicken breast instead of turkey?
Yes, chicken breast works just as well. The cooking time is similar, just don’t dry it out.

2. Do I have to use white wine or can I do without?
You can make the recipe without wine, but the sauce will be simpler. If you don’t want alcohol, use lemon juice or a little clear broth.

3. How do I know when the turkey breast is done?
The meat should be white inside and the juices should run clear. Don’t cut it too thin, or it will dry out.

4. What kind of butter is recommended?
I use regular butter with 82% fat. If you use butter with a lower fat content, be careful not to burn it too quickly.

5. Can I cook everything in advance and reheat it?
Yes, but reheated meat tends to be drier. If you do this, add a splash of water when reheating to restore the sauce.

Nutritional values

Approximately, for a medium serving (about 180 g of meat + sauce):

- calories: 250-300 kcal
- protein: 30-35 g
- fat: 10-12 g
- carbohydrates: under 2 g

The wine evaporates almost completely, and the butter is divided among all portions, so it doesn’t add too many calories.

Storage and reheating

The meat can be stored in the refrigerator in a covered container for about 2 days. When reheating, I recommend adding a tablespoon of water or wine to prevent it from drying out. The sauce will be less creamy after sitting, but the taste remains okay. I do not recommend keeping it for more than two days, especially if you have already used refrigerated meat, not fresh. It does not freeze well, as the texture changes and the meat becomes bland.