Sautéed [Turkey] with Lemon, White Wine and Rosemary

By miss5elements

Created by Moira Hodgson
Oprah.com | January 01, 2006


If you can't find a thin-skinned lemon, remove the peel of an ordinary lemon with a vegetable peeler. Then remove the pith with a knife and discard. Add the zest with the peeled lemon slices in the third step.

Ingredients

• 2 [turkey] legs or with thighs (about 2 pounds)
• 1/4 teaspoon sea salt, plus more to taste
• 1/4 freshly ground pepper, plus more to taste
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 3 shallots, chopped
• 1 thin-skinned lemon, seeded and cut into thin slices
• 2 tablespoons fresh rosemary, plus more to garnish
• 1/2 cup dry white wine
• 1/2 cup [turkey or vegetable] stock

Details

Servings 4
Adapted from oprah.com

Preparation

Step 1

In a 12-inch skillet, heat 1 tablespoon olive oil. In two batches, sauté [turkey] until golden brown on all sides. Set finished pieces aside on a plate.

Pour off fat from skillet. Add remaining 1 tablespoon olive oil, then sauté garlic, shallots, lemon slices and rosemary over moderate heat until soft, about 4 minutes (lemon should brown slightly around edges).

Add wine and stock and bring to a boil, scraping up brown bits from bottom of skillet. Add cooked [turkey] with juices accumulated on plate. Cover, reduce heat and cook 20 to 25 minutes, stirring occasionally, until juices run clear when [turkey] is pierced with a fork. If sauce gets too thick, add a little [turkey or vegetable] stock or water. Adjust seasoning and serve sprinkled with remaining rosemary.