TIP: Note that poaching the garlic in oil creates a mellow, sweet flavour. Leftovers from this recipe make delicious sandwiches for lunch or a quick meal on the go.
- Place the garlic into a small saucepan and cover with oil. Cook over low heat until the oil is barely simmering and the garlic is lightly browned and fork tender, 8-10 minutes. Do not overcook or the garlic will taste bitter.
- While the garlic is cooking, prepare the turkey. Slice into 1-inch pieces.
- Pound between 2 sheets of plastic wrap until thin, about ½ inch.
- Season with salt and pepper to taste.
- Lightly dredge in flour, shaking off any excess.
- Heat 1 tbsp. olive oil in a cast iron skillet. Cook the turkey over high heat, 3-4 minutes per side until cooked through. Cooking time will vary according to thickness of the meat.
- While the turkey is cooking, discard all but 2 tbsp. of the garlic-oil mixture.
- Mash garlic with a fork until it forms a thick paste. (You can also use a mini-blender for this). Add lemon juice, any pan juices, a pinch of salt and mix to incorporate.
- If the mixture is too thick, add some warm water until you have a sauce of your desired consistency.
- When the turkey is cooked, remove from heat. Pour garlic lemon sauce over the turkey, garnish with fresh herbs and serve immediately.