Italians often cook veal with lemon, capers, and sage, so I decided to try that combination with turkey, which has a similar texture and flavor. It’s a perfect Sunday dinner or a company-worthy main dish. Buttered rice and roasted asparagus with Parmigiano-Reggiano are the ideal companions. Serves 4 to 6 •2 large carrots, peeled and sliced •1 large onion, sliced •1 celery rib, sliced •3 tablespoons unsalted butter, softened •6 fresh sage leaves, chopped, or 1 teaspoon crumbled dried sage •1 teaspoon grated lemon zest •Salt and freshly ground pepper •1 boneless turkey breast half (about 3 pounds) •½ cup dry white wine or chicken broth •1 tablespoon cornstarch blended with 3 tablespoons water •2 tablespoons capers, rinsed, drained, and chopped •1 tablespoon chopped fresh flat-leaf parsley •1–2 tablespoons fresh lemon juice Spray the insert of a large slow cooker with nonstick cooking spray. Scat- ter the carrots, onion, and celery in the slow cooker. Blend together 2 tablespoons of the butter and the sage, lemon zest, and salt and pepper to taste. Loosen but do not remove the skin on the turkey breast and gently spread the butter mixture between the skin and meat, trying not to tear the skin. Place the turkey breast in the slow cooker. Pour the wine around the turkey. Cover and cook on high for 3 to 4 hours, or until an instant-read thermometer inserted in the thickest part of the meat registers 165°F. Remove the turkey from the pot. Cover and keep warm. Strain the cooking liquid into a small saucepan. Bring the juices to a boil. Add the cornstarch mixture to the turkey juices and stir well. Cook for 1 minute, or until slightly thickened. Off the heat, whisk in the remain- ing 1 tablespoon butter, the capers, parsley, and lemon juice to taste. Carve the turkey and serve it hot, with the sauce.
The Mediterranean Slow Cooker
By Alan Richardson and Michele Scicolone