Pan-Seared Turkey Breast with Charred Lemon and Sage
Ingredients
- 1½ poundsturkey breast (boneless, skinless)
- 2lemon
- 12 leavesfresh sage
- 3 clovesgarlic
- 3 tablespoonsolive oil
- ·salt
- ·black pepper
Prep
- 01
Slice 3 cloves garlic into thin pieces.
- 02
Measure out 12 fresh sage leaves.
Method
- 01
Pat the turkey breast dry with paper towels and season generously on both sides with salt and pepper.
- 02
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Once shimmering, carefully lay in the turkey breast and sear for 6–7 minutes until golden brown. Flip and sear the other side for 6–7 minutes, until an instant-read thermometer inserted in the thickest part reads 165°F.
- 03
Transfer the turkey to a cutting board to rest for 5 minutes.
- 04
While the turkey rests, reduce heat to medium. Add the remaining 1 tablespoon olive oil to the pan, then add the sage leaves and sliced garlic. Toast for 1–2 minutes until fragrant and the sage is crispy.
- 05
Halve the lemons and place them cut-side down in the pan. Char for 2–3 minutes until caramelized and juicy.
- 06
Slice the rested turkey breast against the grain into half-inch-thick pieces. Arrange on a platter and drizzle with the pan oil, top with charred sage and garlic, and squeeze the warm lemon juice over everything. Serve immediately.
Spice Tips
For gentle heat and complexity, add a small pinch of red pepper flakes when toasting the sage and garlic. A crack of freshly grated nutmeg over the finished dish adds warm spice without overwhelming the bright lemon character.
For a brighter finish, finish with a sprinkle of fleur de sel or flaky sea salt after plating. Leftovers keep refrigerated for up to 3 days and are delicious shredded into salads or grain bowls.