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Milk Braised Turkey Breast
This is a very typical Italian family recipe where the meat is braised in a large quantity of milk that gets turned into a rich sauce, flavored with plenty of herbs. Instead of turkey you can use pork or veal loin.
Equipment
- Large heavy-bottomed saucepan
- Wooden spoon
- Lid
- Knife
- Aluminum foil
- Bowl
Ingredients
- 1 kg turkey breast
- 1 yellow onion - medium and diced
- 1 carrot - medium and diced
- 2 garlic cloves - peeled and crushed
- 10 fresh sage leaves - finely minced
- 2-3 medium sprigs of rosemary - finely minced
- 2-3 medium sprigs of thyme - finely minced
- 90 ml Tbsp extra virgin olive oil
- 500 ml whole milk - brought to room temperature
- 120 ml dry white wine
- Salt & pepper
Instructions
Day of:
- Cover the bottom of a large heavy-bottomed saucepan with extra virgin olive oil and sauté carrot, onion, garlic, and herbs over medium heat for a few minutes, making sure not to burn garlic and onion. Stir with a wooden spoon once in a while.
- Place the meat in the saucepan and sear it on each side for 3-4 minutes. Sauté one side until golden and then turn the meat on the other side. Don’t burn the meat. It should not get dark brown, but just gently sear it to build flavor. When all the sides are golden, pour in the wine and let it evaporate.
- Add the milk in with the meat and bring to a gentle simmer, then reduce heat. Cover with a lid and leave to slowly simmer for about 30-40 minutes (depending on the size of the meat piece) over low heat, turning the meat every once in a while. As the meat cooks, the milk separates into curds, soaking up the meat juices to create a very delicious sauce.
- When meat is cooked, remove it from the pot. Make sure the meat is cooked thoroughly, checking gently with a knife: if a pinky juice comes out, or the meat is pink in the center, leave the meat a few more minutes allowing to cook the inside.When done, wrap the meat in aluminum foil and set aside. The foil will keep the juice inside and the meat will be easier to slice.
- Cook the sauce on low-to-medium heat for another 10 minutes to reduce it. With a hand blender, puree the sauce with all the vegetables and herbs until creamy and smooth. Pour the sauce in a bowl.
- Slice the meat and serve it warm with the sauce.
Notes
- This recipe works well also with pork loin, boneless.
- If you don’t have a hand blender, pour the sauce in a food blender to cream it.
- If your sauce is too thin, add 1-2 teaspoon of cornstarch (dissolved in a glass with a little water) to thicken, stirring constantly.
- For extra flavor, cover the meat with slices of bacon and tie up. Especially if using turkey, bacon will enrich your dish.
- This recipe is good to prepare in advance, it keeps well in the fridge for 2-3 days and it’s great to freeze. Freeze the meat once sliced, covering the slices with the sauce.