This is one of the most easy and super tasty second courses you can prepare when you fancy turkey meat with a touch of rich and citrusy taste. My auntie follows the same method with veal instead of poultry and adds white wine and freshly squeezed lemon juice instead of mandarins. Both versions are delicious and each time I travel to Italy, I always ask her to prepare it for me because it’s simply delicious. Here, I posted pictures of both turkey split breast without the flour, marinated, and cooked on a grill, and turkey chunks tossed in flour, marinated, and cooked in a frying pan. The rest of the ingredients are the same. Personally, with this recipe, I just love the tick chunks of meat tossed in flour as it forms a buttery crust that is simply divine, but I leave it to you to decide which version you prefer.

Serves 4 people

Ingredients

750g turkey breast fillet portions cut in chunks

All-purpose white flour (enough for coating)

1 tbsp of dried parsley

1 tbsp of dried rosemary

1 small tsp of black pepper

The juice of 5 mandarins

40g of butter (you can add more if needed)

1 tbsp of olive oil (for the method without flour only)

Salt to taste

Method with flour

To coat the turkey, put the flour in a bowl.

Add some black pepper and salt directly to the flour (later you will add some more while the meat is cooking).

Roll the meat around in it, pressing it into the flour, shake off the excess flour and place the meat on a plate.

Preheat a frying pan on medium heat for a couple of minutes and add the butter.

When the butter is melted, add the meat to the pan, and cook it for about 3 or 4 minutes before adding the orange juice, rosemary, and parsley.

Add some black pepper and salt.

To keep the meat from drying out, add more butter if needed.

The meat is done when you see a brown crust forming all over the meat.

Place the meat on a plate and serve it with your favourite side dish with some fresh bread.

Method without flour

Put the turkey fillet on a cutting board.

Place an open hand on top of the fillet and, with the other hand, cut horizontally without applying too much pressure.

Leave a few millimeters attached at the end of the cut, so the turkey breast will open like a book.

Take a couple of large ziplock food bags, add the meat, add the rest of the ingredients, seal the bag, and shake until the turkey is fully coated.

Place in the fridge and marinate for at least 3 hours.

When done, take the meat out of the fridge and preheat a griddle pan on medium heat for at least 5 minutes.

With a grill brush, coat the grates with some olive oil, add the meat and cook for about 5 minutes on each side.

Tip. To prevent your meat from sticking to the grill, make sure your grill is clean and properly preheated. Also, before placing the meat on the grill, remove the excess marinade.