Braised Turkey Breast Half
From Sam, Quebec, Quebec, Canada
Comments: A basic turkey breast recipe, probably the best to serve in salads, and it can also be used in any recipe asking for roast turkey.
Even more, you will get an excellent broth that can be frozen for a lter use, once cooled and strained.
A turkey breast half is the easiest part of the turkey to braise.
To get 8 cups [2 L] cooked turkey dices, you must cook a whole turkey breast, halved lengthwise a along the breast bone. Double all the other ingredients, but proceed in the same way.
A whole 5-pound [2.3-kg] uncut turkey breast should simmer for 75 to 90 minutes, covered with water at all times. As it is a must to turn the breast over often to get an evenly cooked breast, make sure to use a really large casserole and have the breast well covered with water at all times.
For a leaner broth, use a skinned and boned turkey breast, well-wrapped shaping a cylinder using butcher's rope and leave to simmer for 35 to 40 minutes, making sure not to overcook the boned turkey breast [you should get approximately 2 1/2 cups [625 mL] turkey cubes.
Servings: 4 [approximately 4 cups / 1 L cooked turkey dices]
IngredientsPreparation
  • 1 tablespoon [15 mL] vegetable oil
  • 1 [2 1/2-pound / 1.13-kg] turkey breast half, skin on and bone in
  • 1 medium onion, peeled and chopped
  • 1 medium carrot, peeled and chopped
  • 1 medium celery stalk, chopped
  • Approximately 6 cups [1.5 L] water
  • 3 parsley sprigs
  • 1/2 teaspoon [2.5 mL] dried thyme
  • 1 bay leaf
  • 1/2 teaspoon [2.5 mL] salt
  • 1/4 teaspoon [1 mL] whole peppercorns
  • Heat vegetable oil into a large casserole.
  • Add turkey breast half, skin side down; lightly brown on all sides over medium heat turning often, for approximately 8 minutes.
  • Add chopped onion, carrot and celery.
  • Cover casserole and cook vegetables until just softened, for approximately 3 minutes.
  • Turn turkey breast half over, skin side up.
  • Pour in some water, up to at least half of breast half.
  • Bring to a boil over high heat, scumming top of water every once in a while.
  • Lower heat to low before adding parsley sprigs, dried thyme, bay leaf, salt and peppercorns.
  • Cover and leave to simmer slowly for 25 minutes.
  • Turn turkey breast half over and leave to simmer until a meat thermometer inserted into the thickest part of the meat indicates 165 to 170°F [74 to 78°C], for 20 to 25 minutes.
  • Remove casserole from heat, uncover and leave turkey breast half to cool completely, in cooking broth.
  • Remove cooled turkey breast from broth; if desired, reserve cooking broth for another use.
  • Skin and bone turkey breast half.
  • Wrap then refrigerate turkey meat for 2 to 3 days, before using.
  • Slice or cut turkey meat into desired shape before using.