Pan-Seared Turkey: Golden And Juicy

Pan-searing a turkey breast is a quick and easy way to cook a delicious, juicy, and tender main course. It's a simple recipe that can be made in under 40 minutes and is perfect for a small gathering or a quick meal for the family. The key to a good pan-seared turkey breast is a hot pan, a delicious crust, and a juicy interior. You can also add a zesty lemon gravy or a mustardy wine sauce to amp up the flavour.

How to Pan Sear Turkey Breast

Pan-searing turkey breast cutlets with lemon and herbs

Ingredients

• 8 to 10 ounces turkey breast, cut into 4 thin slices
• Freshly ground pepper, to taste
• 1 tablespoon neutral oil, such as vegetable or canola oil
• 1 tablespoon chopped mixed fresh herbs, such as rosemary, thyme, and sage (or 2 pinches dried herbes de Provence)
• 4 cups spinach (or baby kale leaves)
• 1 lemon, cut into wedges
• Sea salt to taste
• 1/2 teaspoon garlic powder (optional)
• 1/2 teaspoon cayenne pepper (optional)

Instructions

• Gather the ingredients.
• Heat a cast-iron pan or heavy skillet over medium-high heat.
• Season the turkey cutlets with sea salt and a few grinds of pepper.
• Place the oil in the skillet and tip it to coat the entire bottom of the pan. Place the cutlets in a single layer and sear until golden, about 2 minutes.
• Turn the cutlets and sprinkle with the chopped herbs. Cook for an additional 2 minutes, until the slices are golden brown.
• Remove them to two plates and keep warm.
• Add the chicken broth to the pan along with the greens. Steam the greens in the broth, stirring frequently, about 2 minutes until wilted.
• Remove the greens with tongs or a slotted spoon and divide them between the two plates, placing them on top of the turkey cutlets if desired.
• Continue to cook the broth, reducing it by half. Add a squeeze of lemon, and pour the sauce over the cutlets.
• Serve with additional lemon wedges on the side.

Tips

• For a slightly richer dish, add 1/4 cup white wine along with the broth. Finish the sauce by whisking in a teaspoon of butter.
• Add a pinch of hot pepper flakes and/or 1/4 cup green olives.
• If you can't find thinly sliced turkey cutlets at the supermarket, ask your butcher to slice them for you, ideally a little less than 1/4 inch. Thicker slices will require a couple more minutes of cooking time.
• Turkey can get quite dry when overcooked, so be sure to keep watch.

How to get the perfect sear and crust on the turkey skin

To get the perfect sear and crust on your turkey breast, there are a few key steps to follow. Firstly, it is important to pat your cutlets dry before placing them in the pan. The pan should be hot before placing the meat inside, and you should use a stainless steel or cast-iron skillet for the best results. Make sure the base of the pan has enough oil to lubricate the meat, but not so much that it fries—about a tablespoon should suffice.

When you are ready to start cooking, place the turkey breast, skin side down, into the hot skillet. Sear until you reach your desired level of browning and crispness. The amount of time this will take depends on your personal preference, but it usually takes around 3 minutes on each side for the meat to be cooked and slightly browned. You can also brush the turkey breast with a honey paste made from honey, thyme leaves, salt, and pepper to add extra flavour.

If you want an extra crispy skin and crust, you can leave the turkey breast in the pan for a little longer, but be careful not to overcook it as turkey can dry out quickly. Once you have achieved the perfect sear and crust, remove the turkey breast from the pan and let it rest for a few minutes before serving.

Pan-searing turkey breast with roasted root vegetables

Ingredients:

• 2 turkey breasts, skin on and bone in (optional)
• 1 stick of butter
• 1/3 cup roasted garlic
• 2 teaspoons black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 1/2 teaspoons chilli powder
• 1 tablespoon lemon zest
• 1 tablespoon whole peppercorns
• 2 cups chicken or vegetable stock
• 2 tablespoons butter or olive oil
• Root vegetables of your choice (carrots, parsnips, sweet potatoes, beets, turnips, etc.)
• Extra-virgin olive oil
• Fresh herbs (rosemary, sage, thyme)
• Salt and pepper, to taste

Method:

For the Turkey:

• In a small bowl, mix 6 tablespoons of butter, the roasted garlic, and all the spices for the turkey (except for the lemon zest, whole peppercorns, and stock).
• Make small slits along the back and front of each turkey breast with a small pairing knife.
• Slather the butter mixture all over the turkey breasts, under the skin, and into the small slits.
• Heat a heavy-duty skillet (deep enough and with a lid) over medium-high heat with the remaining 2 tablespoons of butter or olive oil.
• Place the turkey breasts, skin-side down, into the hot skillet. Sear until you reach the desired level of browning and crispy skin.
• Flip the turkey and cook for an extra 5 minutes on the other side.
• Add in the lemon zest, whole peppercorns, and stock. Bring the mixture to a boil.
• Lower the heat and cover the skillet. Let the turkey cook over medium-low heat for 30-40 minutes, or until an oven thermometer inserted into the middle of the thickest part of the breast reaches an internal temperature of 165°F.
• Remove the turkey from the skillet and cover with foil for at least 10 minutes before slicing.

For the Roasted Root Vegetables:

• Preheat the oven to 425°F and line two baking sheets with parchment paper.
• Peel the vegetables (optional) and cut them into 1- to 2-inch chunks.
• Place the root vegetables on the baking sheets, drizzling them with olive oil and sprinkling with salt and pepper, and toss to coat.
• Roast for 25 to 50 minutes, or until tender and browned around the edges. Different vegetables will have different cooking times, so be sure to check and remove from the oven when ready.
• To make crispy sage (optional): Line a plate with paper towels. Heat olive oil in a small saucepan until bubbling, add sage leaves, stir, and cook until crisp, about 1 minute. Transfer the leaves to the prepared plate to drain.
• Remove the vegetables from the oven and toss with the sage oil. Transfer to a platter and top with the crispy sage leaves (if using).

Serving Suggestion:

Slice the turkey breast and serve with gravy, roasted root vegetables, cranberry sauce, and your favorite sides!

Pan-searing turkey cutlets with wine sauce

Ingredients for 2 servings:

• 8 to 10 ounces turkey breast, cut into 4 thin slices
• Freshly ground pepper, to taste
• 1 tablespoon neutral oil, such as vegetable or canola oil
• 1 tablespoon chopped mixed fresh herbs, such as rosemary, thyme, and sage (or 2 pinches dried herbes de Provence)
• 4 cups spinach (or baby kale leaves)
• 1 lemon, cut into wedges
• 1/4 cup white wine (optional)

Method:

Heat a cast-iron pan or heavy skillet over medium-high heat. Season the turkey cutlets with sea salt and a few grinds of pepper. Place the oil in the skillet and tip it to coat the entire bottom of the pan. Place the cutlets in a single layer and sear until golden, about 2 minutes. Turn the cutlets and sprinkle with the chopped herbs. Cook for another 2 minutes, until the slices are golden brown. Remove them to two plates and keep warm.

Add the chicken broth to the pan along with the greens. Steam the greens in the broth, stirring frequently, about 2 minutes until wilted. Remove the greens with tongs or a slotted spoon and divide them between the two plates, placing them on top of the turkey cutlets if desired. Continue to cook the broth, reducing it by half.

Now, for the wine sauce, add 1/4 cup of white wine to the broth and cook until the wine/broth mixture is reduced by half. Finish the sauce by whisking in a teaspoon of butter. Add a squeeze of lemon and pour the sauce over the cutlets. Serve with additional lemon wedges on the side.

Pan-searing turkey breast with lemon thyme

Ingredients:

• 1 package turkey breast cutlets
• 2 tablespoons olive oil
• 6 sprigs fresh thyme
• 1/2 teaspoon garlic powder
• Freshly cracked black pepper and sea salt to taste
• 1/2 teaspoon cayenne pepper (optional)
• 6 lemon slices

Steps:

• In a large skillet, heat the olive oil over medium-high heat.
• Once the oil is hot, add butter.
• Add the lemon slices to the skillet.
• Sprinkle the turkey breast cutlets with garlic powder, salt, pepper, and cayenne pepper (if desired).
• Place the turkey breast cutlets into the skillet and cook for about 3 minutes on each side, until the meat is no longer pink and slightly browned around the edges.
• The turkey is fully cooked when it reaches an internal temperature of 165°F. Use a meat thermometer to check.
• Garnish with sprigs of fresh thyme.

Tips:

• If you can't find thinly sliced turkey cutlets, ask your butcher to slice them for you, ideally less than 1/4 inch thick. Thicker slices will require a couple of extra minutes of cooking time.
• Turkey can get dry when overcooked, so keep a close eye on it.
• To get a good sear, make sure the pan is hot before placing the meat inside.
• For a low-fat meal, avoid cooking the turkey with fatty ingredients like butter or coconut oil.

Frequently asked questions