Zesty Citrus Infused Cream Sauce

1. Melt Butter and Cook Shallot

Melt the unsalted butter in a medium, heavy sauté pan over medium-high heat. Once the butter has melted, add the minced shallot. Cook for about one minute until the shallot is soft and fragrant, but make sure it doesn't brown.

2. Reduce White Wine

Pour in the dry white wine and bring it to a boil. Let the wine boil for about 4 to 6 minutes, or until it has reduced significantly to approximately 1 tablespoon.

3. Add Broth and Thyme

After the wine has reduced, add the turkey broth along with the fresh thyme sprig. Increase the heat to maintain a boil and let the liquid reduce for about 8 to 10 minutes until you have about 1/2 cup (120 ml) left.

4. Add Cream and Thicken Sauce

Pour in the heavy cream and continue to boil the mixture for another 9 to 12 minutes. You'll know it's ready when the sauce has thickened enough to coat the back of a spoon and has reduced to about 3/4 cup (180 ml).

5. Finish Sauce

Remove the thyme sprig if you added it earlier. Stir in the finely grated lemon zest and grated Parmigiano-Reggiano cheese. Season the sauce with kosher salt and freshly ground black pepper to taste.