In Tuscany we have a great tradition of meat cooked in milk: with the same recipe it is possible to cook pork or turkey.

 In fact, milk is ideal as a liquid in which to cook meat because it softens and sweetens the meat during the cooking phase and at the same time allows you to create a delicious accompanying sauce.

Tie the meat

Serving 6/8 persons

Ingredients

800 gr.= 35 oz. Turkey breast

3 tbsp. E.V.O.O.

3 spoons red wine vinegar

 1 l.= ca. 4 cups milk

½ onion

1 carrot

2 stalks of celery

salt, pepper

·     Chop onion, carrot, and celery

·  Tie the meat with string to keep it in shape during cooking and when cooked it will be easier to cut

Sautee the vegetables, add the meat
  • Pour 2 tbsp. EVOO in a pan. Saute the vegetables for 2 minutes.
  • Put the turkey in the pan adding salt and pepper.
  • Brown it slightly on each side.(approx.6/8 minutes)
  • Add the vinegar and let it evaporate.
  • Add the milk, let it cook for 40 minutes at a moderate flame, turning the meat sometimes.
  • Serve the meat sliced, pouring the sauce on top.

Suggestion: use pork.

Serve your Roasted in milk Turkey with the traditional cannellini beans cooked in a fiasco, or roasted peppers.

If you don’t like the idea of using milk but you’re interested in cooking turkey meat, read our Roasted Meat with Herbs ,Escallops with Poplar Mushrooms,or Bocconcini all’Arrabbiata for greater spiciness.

Turkey breast is an extremely versatile meat and does not produce drowsiness as is sometimes claimed.

Buon appetito !