Sauteed Turkey with Citrus Currant Sauce

1. 1

   In a large skillet, heat the oil, half a teaspoon at a time and cook the turkey in 4 batches over medium high heat for about 2 minutes on each side or until cooked.

2. 2

   Sprinkle with about half the salt and pepper.

3. 3

   Remove from the pan and hold in a warm oven.

4. 4

   Turn the heat to high and pour in the orange juice and lemon juice; stir in the currant jelly, tarragon and the remaining salt and pepper.

5. 5

   Boil until slightly thickened, about 4 minutes.

6. 6

   Stir in any juices that have collected around the turkey and boil for 1 minute.

7. 7

   Remove the pan from the heat and swirl in the butter.

8. 8

   Pour over the turkey and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.