Easy Meal Ideas: Turkey in February

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Easy Meal Ideas From Janet's Kitchen Turkey Piccata 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. Turkey Piccata 1 whole turkey breast, approximately 1 1/2 - 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. While we use olive oil for nearly everything these days, it's not good for frying for a number of reasons, Instead, use canola oil. It is low in saturated fat, has a high burning point, and does not detract from the flavor of  the food you are frying.     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, has been food editor of the Tampa Bay Times since 2000. The paper's Taste section has been honored three times in the past decade by the Association of Food Journalists. Janet is the author of "Cookielicious: 150 Fabulous Recipe to Bake & Share" (Seaside Publishing, 2010) and is an adjunct journalism instructor at the University of South Florida-St. Petersburg.

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