Ingredients:

  • 1 lb Wild Turkey Breast, trimmed and sliced into 1.5-inch medallions
  • 1 tbsp Ghee or Avocado Oil (high smoke point)
  • 4 tbsp Unsalted Butter
  • 2 sprigs Fresh Thyme
  • 2 sprigs Fresh Rosemary
  • 1 tsp Lemon Zest and Juice, divided
  • Kosher Salt and Black Pepper, to taste

Instructions:

  1. Prep the Turkey: Trim all silver skin from the turkey breast. Slice the breast crosswise into 1.5-inch thick medallions. Place them between parchment paper and gently pound them to an even 1-inch thickness. Season generously with Kosher salt and black pepper.
  2. Sear: Heat a heavy-bottomed skillet (cast iron recommended) over high heat. Add the Ghee or Avocado Oil until shimmering (reaching above 300°F). Place the turkey medallions in the pan, ensuring they do not crowd the surface. Sear for 2-3 minutes until a deep golden-brown crust forms (the Maillard Reaction).
  3. Flip and Baste: Flip the medallions. Reduce the heat to medium-low. Add the unsalted butter, fresh thyme, and fresh rosemary to the pan. Allow the butter to melt and foam.
  4. Finish Cooking: Tilt the pan slightly and use a spoon to continuously baste the sizzling herb butter over the turkey for 3-5 minutes, ensuring the internal temperature reaches 158-160°F (70°C).
  5. Rest and Serve: Remove the turkey immediately from the pan. Transfer to a cutting board, sprinkle with the lemon zest and a dash of lemon juice. Let the meat rest for 5 minutes before serving to retain maximum moisture.