Turkey Dinner by the Book
Complexity: easily
Servings: 4
Although only turkey breast is used in this recipe, it is served in the same way as a true holiday turkey, traditionally served at Christmas or Thanksgiving. The bird's breast is poached in broth at a low temperature until done. This method allows you to cook the turkey without using an oven, resulting in a juicy turkey just like a roasted one. For poaching, you'll need a deep-fry or caramel thermometer, which can be attached to the pan. The finished breast is sliced thinly and served with all the classic holiday turkey ingredients: bread stuffing, gravy, and cranberry sauce.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g fresh or thawed turkey breast, trimmed of all visible fat
- 4 cups low-salt, low-fat chicken broth
- 1 tbsp extra-virgin olive oil
- 1/4 cup chopped onion
- 1/4 cup chopped celery
- 1.5 tsp poultry seasoning
- 110 g stale whole grain bread, cut into cubes
- 1 tbsp chopped fresh parsley
- 4.5 tsp cornstarch
- 0.5 cup sugar-free cranberry sauce
- Special equipment: deep fat thermometer
We recommend
Cooking the dish according to the recipe:
- In a medium saucepan, heat the broth with a thermometer inserted into the pan. When the liquid temperature reaches 165°F (74°C) and bubbles begin to form at the bottom, add the turkey breast. Adjust the heat as needed to maintain the temperature at 165°F (74°C). Cover the pan with foil around the thermometer and cook the turkey until the internal temperature reaches 145°F (65°C), about 30-40 minutes. Turn off the heat and let the turkey rest in the broth for another 15-20 minutes.
- Meanwhile, heat a large nonstick skillet over medium heat. Add the olive oil. Add the onion and celery and cook until softened, about 5 minutes. Season with salt and pepper to taste. Add the poultry seasoning and bread. Stir to coat evenly.
- Reduce heat to low and add broth from the pan, 1/2 cup at a time (about 1 cup total), to moisten the bread in the pan. Stir well and cover. Cook until the bread is moist and hot, about 5 minutes. Add parsley and season with salt and pepper to taste. Set aside.
- Remove the thermometer from the pan and bring the broth to a boil. Place the cornstarch mixture in a small bowl. Stir in about 1/2 cup of broth, then pour the mixture back into the pan. Increase the heat to bring the liquid to a boil. Reduce the heat and simmer until the liquid thickens and reduces by a third, about 10 minutes. If the broth is too thin, prepare a little more cornstarch mixture and stir it back into the simmering gravy. Season with salt and pepper to taste.
- Slice the turkey breast as thinly as possible. Serve with stuffing, gravy, and cranberry sauce.
Author of the recipe - Rocco DiSpirito is an American chef from New York City who hosts a reality show in which he demonstrates healthy dishes that don't harm your figure.
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