Turkey Breast is very easy to prepare. Let me back track……I start off with whole turkeys that I buy from Trader Joes in November and freeze the turkey in parts for latter use. I buy turkeys from Trader Joes because they sell brined and dry brined (kosher) turkeys. Who has all that room to bother brining turkeys…….Anyways…….A brined turkey (either wet or dry brined) always comes out a billion times better than from a turkey that wasn’t brined. These turkeys always come out very flavorful and juicy moist. They are the closest to a foolproof turkey for everyone.

So I have a split boneless breast that was rubbed with my Italian Chili Crisp (recipe on site or you can buy this these days). I put some canola oil in my fry pan on medium high heat. The split turkey breast goes skin side down for 10 minutes with a sheet of aluminum foil loosely covering pan. After 10 minutes turn the turkey breast over and cook the other side. Add the loose foil again. After about ten more minutes the turkey breast will be down or next to done. If you pound it then I’m pretty sure it will be done) (It might need 1-2 minutes more you can check with a thermometer. According to the U.S. Department of Agriculture the turkey needs to be 165 degree F to be safe to consume.

It should come out at least like this without pounding on both sides.

When you pound it the turkey cooks up faster.

Let it cool off on a cooling rack with a pan underneath or a baking sheet.

Don’t clean out your fry pan because you will add stuff to it.

Add two sliced onions and cook about 20 minutes on medium heat stirring occasionally. Later you add a pack of dried figs and a pack of chestnuts both lightly chopped. (the fig and chestnut packs were around 3oz each)

The figs with chestnuts only need a few minutes.

Then I added maybe two Tablespoons of tomato paste. Cooked that out a couple minutes and then added maybe a cup of water.

ENJOY!!!