Recipe Categories
Fowl & Poultry
Turkey 
Stuffing & Dressing
Whole Turkeys
Whole Turkey Breasts

Shanna's Grilled Vinegar Pepper Breast

2 1/4 lb Raw turkey breast cut in thin scallops
    Salt to taste
    Freshly-ground black pepper to taste
    Olive oil for brushing
7 1/2 tbl Unsalted butter cold
2 med Red onions diced
1 cup White vinegar
2 cup Turkey or chicken stock or canned broth
1 tbl Cracked black pepper

 Method :
Cover the turkey slices with plastic wrap and pound to flatten. Sprinkle all over with salt and pepper, brush lightly with olive oil and reserve.
Preheat the grill or broiler.
Melt 3 tablespoons of the butter in a medium skillet over low heat. Cook the onions with 1 1/2 teaspoons salt, stirring and shaking the pan frequently, until the onions are golden, about 15 minutes. Pour in the vinegar, turn the heat up to high and reduce by half. Then pour in the turkey or chicken stock and reduce again by half.
Thinly slice the remaining cold butter. Reduce the heat to low and whisk the butter into the sauce a little at a time. Remove from the heat. Stir in the cracked pepper.
Grill or broil the turkey slices less than a minute per side. Serve over a bed of seared greens, if desired, with the sauce over all.
This recipe yields 6 servings.