Turkey in Parchment with Cherry Tomatoes and Tarragon
Prep Time: 45 mins
Cook Time: 40 mins
2 skinless and boneless
wild turkey breasts
Kosher salt and pepper, to taste
6 ounces of sugar snap peas
1 cup of cherry tomatoes, halved
2 tablespoons of olive oil
2 leaves of fresh or dried tarragon, chopped
3 cloves of garlic, minced
2 large shallots, thinly sliced
2 tablespoons of butter
1 tablespoon of fresh parsley, chopped
Special equipment: parchment paper
1. Preheat the oven to 400 degrees. Sprinkle salt and pepper all over the turkey breasts and allow them to come to room temperature. In a bowl combine olive oil, the minced garlic and shallot, tarragon, sugar snap peas, tomatoes and a generous pinch of salt and pepper.
2. Cut two pieces of parchment paper 12 inches by 16 inches. Place half of the tomato and pea mixture in the middle of one piece of parchment and then lay one turkey breast on top. Sprinkle half of the parsley and one tablespoon of butter on top of the turkey. Splash in some wine then meet the two short ends together and fold over 1 inch. Fold over a couple more times then crimp up the sides to make half-moon packets. Repeat with the other turkey breast.
3. Bake in the oven for 30 minutes, or until the breasts are cooked through. Allow guests to open up their own packets and slide contents onto their plates, then discard parchment. Serve with rice. If you want to make a pan sauce, melt two tablespoons of butter and sauté one minced shallot and one minced clove of garlic. Deglaze the pan with a splash of white wine, then pour in the juice from the turkey packets. Bring to a boil and allow it to reduce to the desired thickness.
For more wild game recipes, check out “Hunting for Food,” co-authored by Jenny Nguyen and Rick Wheatley at www.ShopDeerHunting.com.