1 lb. wild turkey breast, skinned
1 tsp. Kosher salt
1/2 tsp. white pepper
1/4 tsp. garlic powder
1/4 tsp. onion powder
1 c. flour
2 T. butter
1 lb. morels, sliced in half lengthwise
1/4 c. bourbon or brandy
1/4 c. Sauterne or sweet white wine
1 c. brown sauce or brown gravy
1 c. heavy cream
Method: Slice the turkey breast into cutlets approximately 1/4-inch thick. Using a meat mallet or the bottom of a sauté pan, lightly pound them flat between two layers of plastic wrap. Combine the spices and flour, dredge the turkey cutlets in the seasoned flour and shake off any excess flour. Heat pan and add butter, being careful to use a medium heat to keep the butter from burning. Place the cutlets in the hot pan by laying it away from you so the butter doesn’t splash on you. Lightly brown one side of the cutlets, then turn and brown the other side. Remove the cutlets from the pan and place them on a plate. Prepare the sauce by adding the morels, sautéing them until tender. Combine the wine and bourbon and add to the morels; be careful with this step because the alcohol will create a flame. Don’t add the bourbon directly from the bottle because it could blow the bottle up. Once the flame has gone out, add the brown gravy and heavy cream. Let this reduce by half, cooking the morels in this sauce. Once the sauce is flavorful and the mushrooms are tender, add the turkey breast back to the sauce, reheat and coat the cutlets. Serve immediately. Don’t leave the cutlets in the pan while making the sauce because you’ll overcook the meat.