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I have half a bone-in turkey breast in the fridge for tonight and zero inspiration. A quick web search gives me a zillion herb roasted recipes but nothing sounds interesting. Anyone have any good weeknight ideas?

Thanks,

--Lisa

I've never been a fan of turkey breast, since it is usually dry and flavorless, compared too dark meat (though brining helps a lot with the dryness). However, many years ago, when stores were pushing boneless turkey breasts, and were actually giving them away with deals, I would cut them up as I do chicken, and use in stir-fries. I liked it better in some things, as it had more flavor, and a brief maridade with soy sauce was like brining, and it wasn't fibrous. I also velveted it, to give it an even better texture in some dishes.

Thanks, Dave. I ended up brining, putting some butter with garlic and galina street rub under the skin. I seared the skin side in my cast iron skillet, took it out, deglazed, added some new potatoes, baby carrots and onions with a couple of tablespoons of bacon and set the turkey back on top skin side up and roasted at 425. We didn't eat until 8:15 pm but it turned out pretty good. The vegetables were incredible.

--Lisa

I have found that the recipe for pork loin in milk works well with a turkey breast. I add sage leaves, garlic and a quartered lemon to the milk and braise the breast or pork roast in it. Your dinner sounds great!

I've always preferred turkey thighs. Confit, roasted, grilled, braised, stewed... Our stores don't even offer frozen thighs in the Spring and Summer.

Tim

Becky,

That sounds really good. I'd appreciate it if you would pass it on.

--Lisa

Edited: Grammar

This is from epicurious, but it covers the mechanics of the dish. As I mentioned, I add several whole garlic cloves, some sage and 1/2 of a lemon, in thick slices. I also tend to use a larger roast. I have never found one with a nice fat cap, alas. I have serves the sauce both straight from the pot and puréed. It works fine either way.

Pork Loin Braised in Milk
Bon Appétit | October 2012
by Jenny Rosenstratch and Andy Ward
Recipe
yield
Makes 4 to 6 servings
If you prefer a smooth sauce, purée it in a blender. Serve with roasted potatoes and sautéed greens.
ingredients
1 2-pound boneless pork loin, preferably with a 1/4" layer of fat
2 teaspoons kosher salt plus more for seasoning
Freshly ground black pepper
1 tablespoon unsalted butter
1 tablespoon vegetable oil
1 1/2 cups whole milk
1/2 teaspoon freshly grated nutmeg
preparation

Season pork with 2 teaspoons salt and pepper. In a small heavy pot just wide enough to fit pork loin, heat butter and oil over medium-high heat until butter is melted. Add pork and cook, turning occasionally, until browned on all sides, about 10 minutes. Transfer to a plate. Pour off fat in pot; wipe out pot and let pot cool slightly. Add milk and nutmeg. Return pork to pot.

Bring milk mixture just to a boil. Reduce heat to medium-low. Cover pot and simmer gently, turning meat every 30 minutes, until meat is tender but not falling apart, about 2 hours. Transfer meat to a cutting board. Let rest for 10 minutes.

Simmer liquid in pot, uncovered, until reduced by two-thirds and small golden-brown curds form throughout sauce, about 10 minutes. Season to taste with salt and pepper.

Cut pork into 1/3" slices. Arrange on a serving platter. Spoon sauce over and around pork.

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