Poached And Roasted Turkey In The Style Of Bresse Recipes
JOHN SCROGGINS
This recipe for Bresse-Style Poached Roasted Turkey is one in a series shared by D'Artagnan, a gourmet-food company founded by Ariane Daguin in 1985. The company creates fine farm-to-table meats and is the leading purveyor of foie gras, game meat, organic poultry, pâtés, sausages and smoked delicacies in the U.S. The company reports that all the four-star restaurants in New York City have D'Artagnan products on their menus. For those who want to go beyond brining your turkey, there is the Bresse style of poaching. Daguin states she is a huge proponent of this style of cooking from Bresse, the capital of all things poultry in France. Why? "Because poaching a turkey, chicken or capon in a large pot renders the meat more tender than any cold brine can. It's not really any more effort than brining, as both techniques require a pot that can fit the whole bird. This is probably best for turkeys on the smaller side, as home kitchens may not have poaching vessels large enough to accommodate a huge turkey." After being poached, the turkey is roasted for only a short time the next day, which frees up the oven for other things. The turkey comes out of the oven with a crackling brown skin and impossible-to-believe tender meat. Bonus: you get turkey stock before you even eat the bird. Click here to learn more about the company and its products.
Provided by By John Scroggins and Guest Contributor | November 21, 2018 10:08 pm
Time P1DT1h
Yield 8
Number Of Ingredients 8
Steps:
- 1 Combine the duck demi-glace, carrots, onions and garlic in a stockpot large enough to hold the turkey. Fill it with water only half way up. Bring to a boil over medium-high heat. 2 While stock heats, rinse turkey and, starting at the neck, carefully separate the skin from the breast and upper thighs with your fingers, being careful not to tear the skin. Rub duck fat all over the outside, in between the skin and flesh. Truss the turkey. Note: This is not mandatory, but makes it easier to handle the bird later. 3 When the stock begins to boil, generously season it with salt and pepper. Add turkey to pot and adjust heat so it simmers. Cover the pot with a lid and make sure the turkey is submerged. Simmer for 40 minutes, then remove the pot from heat and let the turkey slowly cool to room temperature in the broth, up to 4 hours. Refrigerate. 4 The next day, preheat oven to 475°F. Take the bird out of the pot, place it on a rack in a roasting pan and roast it in the oven for 30 minutes. Turn the oven off, leaving the bird inside for about an hour.
POACHED AND ROASTED TURKEY IN THE STYLE OF BRESSE
Categories turkey Thanksgiving
Number Of Ingredients 7
Steps:
- 1. Combine the duck demi glace, carrots, onions and garlic in a stock pot large enough to hold the turkey. Fill it with water only half way up. Bring to a boil over medium-high heat. 2. While stock heats, rinse turkey and, starting at the neck, carefully separate the skin from the breast and upper thighs with your fingers, taking care not to tear the skin. Rub duck fat all over the outside, in between the skin and flesh or truffle butter. Truss turkey. This is not mandatory but easier to handle the bird later. 3. When stock is boiling generously season with salt and pepper, add turkey, adjust heat down so stock simmers, and cover pot with a lid if the entire turkey is not submerged. Simmer 40 minutes, then remove pot from heat, and let heat slowly cool to room temperature, up to 4 hours. Refrigerate. 4. The next day, before your guests arrive, carefully take bird out of pot, place it on a rack in a roasting pan, and preheat oven to 475ºF. Put turkey in the oven, then 30 minutes later turn oven off, leaving the bird inside. 5. When you are ready to eat the main course, the bird will be perfectly cooked and nicely roosted. The leftover stock can be used as a wonderful base for soups.
More about "poached and roasted turkey in the style of bresse recipes"
POACHED TURKEY BREAST WITH GRAVY RECIPE | HANK SHAW
From honest-food.net
5/5 (5)Total Time 1 hrCategory Main CourseCalories 355 per serving
- If you are making the broth, preheat the oven to 425°F. Coat the turkey wings in the vegetable oil and salt well. Roast in a cast iron frying pan or other oven-proof pan until nicely browned, from 45 minutes to an hour. Put the roasted wings in a pot with all the other ingredients for the broth and bring to a simmer. Simmer gently until the meat wants to fall off the bones. This will take about 90 minutes with a domesticated turkey, longer for wild. You can pick off the meat and eat it later, or you can chop it up and put some in the gravy, too.
- Once you have the broth made, take the turkey breast out and salt it well. Let it sit on a cutting board for 30 minutes or so to come to room temperature.
- Bring the broth to a simmer and drop the turkey breast in. The turkey should be submerged by the broth. If it is not, add water or chicken stock. Once the turkey is in the broth, move the pot to your weakest burner and turn the heat to its lowest setting. Cover the pot and let it steep in the hot broth for at least 30 minutes, and up to 1 hour if you are using a full half breast. Remember to never let the water simmer! You are looking for a target temperature of 155°F to 165°F. So long as you are in that ballpark, you will not overcook the turkey.
- Make the gravy while the turkey is poaching. Heat the butter in a small pot over medium-high heat. When it's hot, add the flour and mix well. Cook this, stirring often, until it smells nutty and turns milk-chocolate brown, about 10 minutes. Stir in the sherry. The mixture will seize up, so slowly stir in 1 cup of the hot broth until the gravy has the consistency of melted ice cream. Add salt, black pepper and Worcestershire sauce to taste. Turn the heat to low and stir from time to time. If it gets too thick, add a little more broth.
POACHED TURKEY BREAST WITH EASY GRAVY - BELLY RUMBLES
From bellyrumbles.com
5/5 (2)Total Time 1 hrCategory Main (Entree)Calories 461 per serving
- Season both sides of the turkey breast with salt and ground black pepper. Place turkey in pan skin side down. Cook turkey for 5 minutes or until skin is golden brown.
THE GLORIOUS CHICKENS OF BRESSE AND HOW TO COOK THEM ...
From parisperfect.com
Estimated Reading Time 7 mins
TOP 6 TURKEY RECIPES – CENTER OF THE PLATE | D'ARTAGNAN BLOG
From center-of-the-plate.com
Estimated Reading Time 2 mins
HOW TO POACH A TURKEY BREAST - GREAT BRITISH CHEFS
From greatbritishchefs.com
Estimated Reading Time 1 min
POACHED AND ROASTED TURKEY – THINK. COOK. WRITE.
From thinkcookwrite.wordpress.com
Estimated Reading Time 4 mins
BRESSE-STYLE ROASTING : COOKING
From reddit.com
BROWDERS BIRDS RECIPES: POACHED & ROASTED TURKEY
From browdersbirdsrecipes.blogspot.com
BRESSE STYLE POACHED ROASTED TURKEY RECIPE | D'ARTAGNAN
From dartagnan.com
BRESSE-STYLE POACHED AND ROASTED TURKEY RECIPE | EAT YOUR ...
From eatyourbooks.com
CHRISTMAS RECIPES | D'ARTAGNAN
From dartagnan.com
GORDON RAMSAY SHOWS HIS POACHED & SAUTéED CHICKEN RECIPE ...
From youtube.com
TURKEY RECIPES | FOOD CHANNEL
From foodchannel.com
HAS ANYONE TRIED POACHED ROASTED TURKEY? - COOKING ...
From forums.egullet.org
BEST WAY TO COOK A TURKEY: POACHED & ROASTED BRESSE-STYLE ...
From center-of-the-plate.com
POACHED AND ROASTED TURKEY IN THE STYLE OF BRESSE RECIPES
From tfrecipes.com
POACHED TURKEY BREAST - RECIPE | COOKS.COM
From cooks.com
BRESSE STYLE POACHED ROASTED TURKEY | MELANIE RZEPKA ...
From copymethat.com
QUICK POACHED TURKEY ROAST - YOUTUBE
From youtube.com
BRESSE STYLE POACHED ROASTED TURKEY RECIPE | D'ARTAGNAN ...
From pinterest.com
PIN ON TURKEY / BAKED / ROASTED AND STUFFING AND GRAVY
From pinterest.fr
BRESSE-STYLE POACHED AND ROASTED TURKEY - RECIPE - FINECOOKING
From finecooking.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love