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Turkey Breast with Lemon & Caper Sauce


  • Two 2 to 2 1/2 pound boneless, skin-on turkey breasts, rinsed

  • Kosher salt & ground black pepper

  • 2 tbsp extra-virgin olive oil

  • 3 cloves garlic, crushed

  • 3 sprigs fresh thyme, plus more for garnish

  • 2 sprigs fresh rosemary, plus more for garnish

  • 10 tbsp butter

  • 2 1/2 cups turkey or chicken stock

  • 1 tbsp small capers in brine, rinsed

  • 1 tbsp fresh parsley, minced, plus sprigs for garnish

  • zest of 1 lemon

  • 1 shallot, minced


  1. Let turkey breasts stand at room temperature for 1 hour prior to cooking.

  2. Preheat oven to 325ºF. Line baking sheet with aluminum foil for easy clean up and fit with wire rack.

  3. Pat turkey breasts dry and season all over heavily with salt & pepper. Heat large skillet over medium-high heat, drizzle skillet with olive oil. Once oil is shimmering sear turkey breasts skin-side down until light golden brown, about 5 minutes. Flip turkey breasts over and add garlic, thyme, rosemary and 4 tbsp of butter to the skillet. Once the butter has melted, use a spoon to baste the turkey breasts with the herb & garlic infused butter, for about 30 seconds.

  4. Transfer turkey breasts to prepared wire rack set inside baking sheet. Pour the butter and herb mixture over the breasts and cook, basting every 15 minutes, until internal temperature of the thickest part of the turkey breast reaches 160ºF; about 1 1/2 to 2 hours. Transfer to a cutting board, tent with aluminum foil and rest for 15 minutes.

  5. Using skillet turkey breasts were seared in, increase heat to medium high and add chicken stock to deglaze the pan, stirring up all the bits on the bottom of the pan. Reduce liquid in skilled by about 80%, about 10-15 minutes. Reduce heat to low and slowly whisk in remaining 6 tbsp butter, keeping the mixture creamy and emulsified. Once butter is incorporated, add capers, parsley, lemon zest and shallot. Season with salt & pepper to taste.

  6. Slice turkey and transfer to platter. Pour some sauce over the slices and serve the rest of the sauce on the side. Garnish with fresh herb sprigs.


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