Turkey with Olives

Pat the turkey portions dry with paper towels and season lightly with salt on both sides.

Heat the oil in a large heavy-bottomed pan over medium-high heat until shimmering.

Working in batches to avoid crowding, add the turkey portions and brown them on both sides until golden, approximately 8-10 minutes total. Transfer to a plate.

Slice the onions into thin rings and add them to the same pan, stirring occasionally until softened and lightly golden, about 5 minutes.

Sprinkle the flour over the onions and stir constantly for 1 minute to create a light roux.

Stir in the tomato sauce, then deglaze the pan with the vinegar or wine, scraping up any browned bits from the bottom.

Return the turkey portions to the pan and add the black olives, bay leaf, lump sugar, and salt to taste. Pour in enough water to partially cover the turkey (approximately 1 cup).

Reduce heat to medium-low, cover the pan, and simmer gently until the turkey is cooked through and tender, approximately 20-25 minutes.

Remove the bay leaf and taste the sauce, adjusting seasoning with additional salt or vinegar if needed.

Transfer the turkey portions to a serving dish and spoon the olive sauce with onions over the top. Serve warm.