Turkey with Mustard-Tarragon Sauce from the Public Health Cookbook by the Seattle & King County Department of Public Health—original source of recipe, public domain government resource

  • Cook Time: 20–30 minutes
  • Serves: 4



  1. Heat oil in a large skillet over medium heat.
  2. Add the turkey and the leeks and cook for 5 minutes until turkey is browned, turning once.
  3. Stir in the wine, broth and tarragon. Raise heat, bring to a boil then reduce heat to low.
  4. Cover and simmer for 5 minutes or until turkey is no longer pink in the center. Preferably, use a food thermometer to test the center of the meat which should be a minimum of 165 °F to determine doneness.
  5. Transfer turkey to a serving plate and reserve liquids in the skillet.
  6. Raise heat to bring liquid to a boiling for 5 minutes until reduced to about ½ cup then return heat to low.
  7. Stir in the sour cream and mustard and heat through then spoon the sauce over the turkey and serve.

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