Recipe: Turkey Piccata is a tender and tasty, Italian-inspired dish for spring toms

RECIPE & PHOTO BY CAMERON TAIT

Wild turkeys are adventurous eaters, feeding on berries, seeds, flower buds, wild mushrooms and more, making the flavour of their meat much more distinct than grocery store turkeys. Since wild turkeys are always on the move, however, their meat is also much tougher, especially the thighs and legs. Those are best braised or ground, while the breasts can be dry-roasted, deep-fried or, best of all, pan-fried—as is the case with his Italian-inspired recipe. And as might be expected, the key to any wild turkey dish is to first tenderize the meat. Serves 4

• 1- to 1.5-lb wild turkey breast, skin and sinew removed
• ½ cup flour
• Kosher salt and pepper, to taste
• 3 tbsp butter
• 2 tbsp olive oil
• ¼ yellow onion, finely diced
• 2 garlic cloves, finely chopped
• ½ cup dry white wine
• 1 cup chicken stock
• 8 thin lemon slices
• Salt and pepper, to taste
• 2 tbsp capers
• 2 tbsp chopped parsley

1. Starting from the tapered end, slice breast at an angle into eight to 10 quarter-inch-thick medallions.
2. Place pieces on a sheet of plastic wrap on a cutting board, then cover with a second sheet and pound them with a meat tenderizer mallet until approximately an 1/8-inch thick.
3. Season flour with salt and pepper, then dredge pieces on both sides and set aside.
4. Heat a large frying pan on medium heat, add butter and sear turkey pieces until light golden-brown on both sides. Do this in batches to avoid overcrowding the pan, then remove and set aside.
5. Using the same pan, add olive oil, then sweat onion and garlic until translucent before adding white wine.
6. Reduce wine by half, then add chicken stock and lemon, bring to a simmer and season with salt and pepper
7. Return browned turkey pieces to the pan, reduce heat to a simmer for 10 minutes, then add capers and chopped parsley. Serve immediately over pasta or rice.

FOR THE GLASS

For this savoury dish, pour a glass of light- to medium-bodied Distinction Pinot Noir from Niagara-on-the-Lake, Ontario’s Trius Winery. With its bouquet of red cherry and pomegranate, it pairs well with the rich flavours of wild turkey.