Thursday 28 March 2013

Tarragon Turkey Recipe

Tarragon is one of those herbs that we really should do more with, particularly the flavoursome French tarragon. I always have some in my garden (it does not survive the British winters though so I have to grow some fresh every spring and re-plant after the last frosts) and it's at its best when cooked with fowl. This simple turkey dish shows the tarragon off to its best.

So, this recipe (as well as being delicious) is part of my attempt to get tarragon better known and to make turkey recipes more popular outside of Thanksgiving and Christmas.

Tarragon Turkey

Serves: 4
Tarragon turkey: strips of turkey breast coated in a tarragon, black pepper and white wine mix


2 large turkey breasts, skinned
3 tbsp sunflower oil
4 tbsp fresh tarragon, roughly chopped (French tarragon preferably)
1/2 tsp crushed black peppercorns
5 tbsp white wine
3 sprigs of fresh tarragon, to garnish


Slice the turkey into strips and arrange these in a shallow dish with the oil. Stir in the chopped tarragon then add the black peppercorns, cover and set aside to marinate for 20 minutes.

Heat a large frying pan and when hot stir in the turkey and its marinade. Cook for about 4 minutes, or until the meat is nicely and evenly browned all over.

Add the wine and continue to cook for 4 minutes more, or until the liquid has reduced.

Turn into a warmed serving dish, garnish with the tarragon sprigs and serve immediately.

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