TURKEY TONNATO Food & wine

serves 12

6-pound bone-in turkey breast
2 cups dry white wine
2 cups chicken stock
1 cup chopped onions
1 cup chopped celery
1 cup chopped carrots
Bouquet garni: 2 fresh thyme sprigs, 2 fresh parsley sprigs and two bay leaves tied together with string (white)
salt
7-oz can oil packed tuna, drained
2 oz can flat anchovy fillets, drained
1/4 cup drained capers
½ TSP. finely grated lemon zest
2 - 3 TBSP. Dijon mustard
1 large garlic clove, minced
4 egg yolks
1 cup virgin olive oil
1 TSP. fresh lemon juice
Freshly ground white pepper
For garnish: drained capers, chopped fresh parsley and lemon wedges.

Put the turkey breast in a largo pot or casserole, skin side up. Add the wine, chicken stock, onions, celery, carrots and bouquet garni. Pour in enough water to cover the turkey breast by 1 inch. Bring to a simmer and lightly season with salt. Skim off all the scum that rises to the surface. Throw away the scum. I do not know of any use for the scum created by simmering turkey breasts.

Loosely cover the pot and gently simmer for about 1 ½ hours, until the thermometer reads 165 degrees. Be sure to stick the thermometer into the bulk of the flesh and not near a bone. Let the turkey cool in its broth for at least 1 hour. Transfer the turkey breast to a large platter to cool completely, then refrigerate for up to three days.

In a food processor. . . got you, you probably got this far and don’t have a food processor. . . buy one immediately or fake the following in a blender! In a food processor, puree the tuna with the anchovies, capers, lemon zest, mustard and garlic. Add the egg yolks and process until the mixture thickens. With the machine on, gradually add the olive oil in a very thin stream; the sauce will become thick and creamy. Season with the lemon juice an salt and pepper.