Ingredients

•   turkey thigh meat, boned, skinned and cut into regular-sized chunks
•   turkey breast, skinned and boned, left whole or sliced into thin steaks and flattened into paillards
•   olive oil
• 1 lemon, juice and rind
•   garlic
•   thyme
•   bay leaves
•   salt
•   freshly ground black pepper
•   white wine
•   onion or leek, sliced
•   celery
•   orange peel
•   dried chilli, crushed and seeded
•   black olives, Nyons variety if available
•   fresh parsley, chopped

Method

1. Remove the breasts and thighs from the turkey carcase — or ask your butcher to do it for you. Bone and skin and cut the thigh meat into regular-sized chunks.
2. Marinate the thigh meat overnight in a heavy plastic bag with olive oil, the juice and rind of a lemon, garlic, thyme, bay leaves, salt, freshly ground black pepper and some white wine.
3. For the breast: marinate the skinned and boned whole breasts in the same marinade for the same time, or slice into thin steaks and flatten into very thin paillards and marinate for only an hour or so in the same marinade, or use just olive oil, lemon juice, salt and freshly ground black pepper.
4. Remove the thigh meat from the marinade and dry it, then brown gently in olive oil with aromatics such as sliced onion or leek, and celery.
5. Either stew the thigh meat briefly in the strained marinade, or in white wine. Add a bit of orange peel if you like, and a crushed dried and seeded chilli for flavour.
6. As soon as the thigh meat is ready, remove it from the heat and keep warm. If there is too much liquid left in the pan, pour it off and reduce in a separate pan so the meat does not overcook.
7. Add black olives just in time to warm through and sprinkle with chopped parsley.
8. At the same time, grill the breast paillards or steaks. Heat a metal skewer to red-hot and make a quadrillage — hatched grill marks — on both sides of the meat for presentation. Serve alongside the thigh stew.

Notes