Turkey breast in lemon caper sauce

Ingredients:

• 2 turkey breasts, about 1 kg each, boneless and skinless, rinsed
• 2 tablespoons extra-virgin olive oil
• 3 cloves garlic, crushed
• 3 sprigs fresh thyme + extra for serving, optional
• 2 sprigs fresh rosemary + extra for serving, optional
• 10 tbsp unsalted butter
• 0.5 cups white wine
• 2 cups turkey broth
• 1 tbsp small capers in brine, drain
• 1 tbsp chopped fresh parsley + sprigs for garnish, optional
• Zest of 1 lemon
• 1 shallot, minced

Preparation:

1. Let the turkey breasts sit at room temperature for 1 hour before cooking. Preheat the oven to 325°F (160°C). Place a rack on a baking sheet.
2. Pat the turkey breasts dry and season generously with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sear the breasts, skin side down, until lightly golden brown, about 5 minutes. Turn the breasts over and add the garlic, thyme, rosemary, and 4 tablespoons of butter to the pan. Once the butter has melted, spoon it over the turkey and cook for 30 seconds.
3. Transfer the breasts to a rack on a baking sheet, drizzle with the oil and herb mixture, and roast, basting every 15 minutes, until the internal temperature in the thickest part of the breast reaches 160°F (71°C), 1 1/2 to 2 hours. Transfer the turkey to a cutting board, cover with foil, and let rest for 15 minutes.
4. Deglaze the pan the breasts were seared in with white wine over medium-high heat, then reduce it until the pan is almost dry, 5–8 minutes. Add the turkey broth and reduce for another 8–10 minutes. Reduce the heat to low and gradually whisk in the remaining 6 tablespoons butter until the mixture is creamy and emulsified. Once all the butter has been absorbed, add the capers, parsley, lemon zest, and shallots. Season with salt and pepper to taste.
5. Slice the turkey and transfer to a platter. Drizzle with a little sauce and serve. Garnish with fresh herb sprigs, if desired.