This keto meal’s elegance begins with its simplicity. Briny capers combined with turkey and cheese all bring their own flavors to the party. Use this is a base to create dozens of different variations – all of them succulent and satisfying!
USMetric
servingservings
Ingredients
- 2 tablespoons 2 tablespoons butter
- 11⁄3 lbs 600 g turkey breast
- 2 cups 475 ml crème fraîche or heavy whipping cream
- 7 oz. 200 g cream cheese
- salt and pepper
- 1⁄3 cup 75 ml small capers
- 1 tablespoon 1 tablespoon tamari soy sauce
Instructions
- Preheat the oven to 350°F (175°C).
- Melt half of the butter over medium heat, in a large oven-proof frying pan. Season the turkey generously and fry until golden brown all around.
- Finish off the turkey breasts in the oven. When turkey is cooked through and has an internal temperature of at least 165°F (74°C), place on a plate, and tent with foil.
- Pour turkey drippings into a small saucepan. Add sour cream or heavy cream, and cream cheese. Stir and bring to a light boil. Lower the heat and let simmer until thickened. Season to taste with salt and pepper. Japanese gluten-free tamari can also be used to add more color and flavor.
- Heat remaining butter in a medium frying pan over high heat. Quickly sauté the capers until crispy.
- Serve turkey with sauce and fried capers.
Tip!
Don’t forget your side dishes! Both broccoli or cauliflower mash perfectly complement the rich flavors of this turkey. And have fun with this supremely versatile cream cheese sauce! It can be adapted to any kind of boneless or bone-in meat you like. Fillets or chops. Beef or pork. Lamb or chicken. Just remember to keep the skin or fat on when possible, as this really enhances flavor and fat content.
Let your imagination be your guide! There are so many flavor combinations to try: tapenade, pimientos, tomato paste, parmesan cheese, fresh herbs, fried onion, garlic, curry paste, lemon and capers all work beautifully with this recipe.
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Does that refer to the meat juice / butter combo after sautéing? (This is my guess ...)
Here is my recipe:
Finely chop a handful of parsley with 3 cloves of garlic, fry on low heat with butter until it smell good (do not brown the garlic). Add the cream and cream cheese and cook until smooth, add a cup of grated parmesan cheese. Meanwhile cook the cabbage strips in salted boiling water for about 3 to 5 minutes until they are pliable but not soft (do not overcook) and drain very well, if necessary use a salad spinner. Add the cabbage strips to the sauce.
You could also steam or microwave the cabbage or cook your vegetable noodles directly in the cream. I prefer to boil in water to remove the strong smell of cabbage
Here is my recipe:
Finely chop a handful of parsley with 3 cloves of garlic, fry on low heat with butter until it smell good (do not brown the garlic). Add the cream and cream cheese and cook until smooth, add a cup of grated parmesan cheese. Meanwhile cook the cabbage strips in salted boiling water for about 3 to 5 minutes until they are pliable but not soft (do not overcook) and drain very well, if necessary use a salad spinner. Add the cabbage strips to the sauce.
You could also steam or microwave the cabbage or cook your vegetable noodles directly in the cream. I prefer to boil in water to remove the strong smell of cabbage.
Bacon, mushrooms or shrimps sauteed in butter can be added.
Click the metric button to the side of "servings" to get the recipe in grams and mills.
We don't want to promote to much "counting" that's why we only have the carbs in gram (fat and protein in %).
But we know about this demand for additional nutritional info and I think we will provide more info soon.