Easy Meal Ideas: Turkey, it's not just for Thanksgiving

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Easy Meal Ideas From Janet's Kitchen   In the mood for turkey For Turkey Piccata ask the meat cutter to slice the whole turkey breast very thin and then you won't have to pound the meat yourself. Serve with mashed potatoes. Who says turkey is just for Thanksgiving? Turkey Piccata 1 whole turkey breast, approximately 1 1/2 to 2       pounds Kosher salt Freshly ground black pepper 1/2 cup all-purpose flour 2 tablespoons olive oil 6 tablespoons unsalted butter 2 tablespoons finely chopped shallots 1/2 cup white wine 1/3 cup freshly squeezed lemon juice 2 tablespoons freshly chopped parsley leaves  Preheat oven to 200 degrees Cut the turkey breast crosswise into -1/2-inch slices. Place pieces of turkey, 1 at a time, between 2 pieces of plastic or wax wrap. Pound to no less than 1/8 inch thickness. Season both sides of meat with salt and pepper and then dredge in flour. Shake off the excess flour. Set aside. In a large saute pan over medium to medium-high heat, heat olive oil and 4 tablespoons butter. Once hot, but not yet smoking, brown turkey quickly, about 1 minute on each side, and remove to an ovenproof platter. Place in oven to keep warm. Reduce the heat to low and add the shallots to the pan. Saute for 1 to 2 minutes or until they begin to turn translucent. Add wine and lemon juice to the pan and simmer until slightly reduced, about 2 minutes. Add remaining 2 tablespoons butter and whisk to combine. Season with salt and pepper, to taste, if necessary. Pour sauce over turkey, sprinkle with parsley, and serve immediately. Serves 6 to 8. Source: Alton Brown, Food Network		Tip of the day. It is much easier to peel the papery skin from an onion that has been kept at room temperature than one that's been refrigerated. Onions keep for weeks at room temperature.     Deal of the day. Got a deal? To have your deal featured in tampabay.com's Easy Meals newsletter, contact Maryann Balbo at mbalbo@tampabay.com or call 727-892-2237.       On Sale This Week. Got a deal? To have your deal featured in tampabay.com's Easy Meals newsletter, contact Maryann Balbo at mbalbo@tampabay.com or call 727-892-2237.   Janet Keeler , who cooks in a kitchen she hates for a job she loves, was named food editor at the Tampa Bay Times in 2000. In addition to writing, she is a regular guest on local television, and has been an adjunct professor at University of the Pacific and frequent guest lecturer. She also hosts a regular Web video feature called "Janet's Kitchen'' at tampabay.com.

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