Bethy’s Poached Turkey

Turkey for Xmas? Turkey for easter? Turkey anytime? Why not?
Fortunately we have a friend that supplies us with home grown free-range turkeys in exchange for other goods. It always seems like a task to tackle a huge bird like that….deboning, and making stock.  This is my favourite recipe for the breast. Marinated turkey breast is great to prepare ahead and have on hand as a cold meat in the fridge for days.  A great alternative to dealing with hot ovens and roasted turkey on Xmas day.

Bethy's Poached Turkey Breast

2014-11-14 13:44:38

Turkey for Xmas? Turkey for easter? Turkey anytime? Why not? Fortunately we have a friend that supplies us with home grown free-range turkeys in exchange for other goods. It always seems like a task to tackle a huge bird like that....deboning, and making stock. This is my favourite recipe for the breast. Marinated turkey breast is great to prepare ahead and have on hand as a cold meat in the fridge for days. A great alternative to dealing with hot ovens and roasted turkey on Xmas day.

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Ingredients

1. Turkey Breast Poaching
2. Turkey breast (what ever size you can get) with or without skin/bone
3. 1 large onion
4. 2-3 carrots chopped
5. 2 bay leaves
6. 1 tsp whole black pepper
7. 1/3 cup white vinegar
8. Dressing/Marinade
9. 6 Tbs fresh lemon juice
10. 3 tsp balsamic vinegar
11. 1 cup of olive oil
12. zest of 2 lemons
13. 1/2 cup currants (can use raisins or cranberries or combination)
14. 4 tabs capers
15. 2 Tbs fresh mint leaves shredded and 2/3 cup chopped activated macadamias (or 2 Tbs
16. pinenuts)

Turkey Breast Poaching

1. Cover breast with water & poaching ingredients above, & bring to boil. Barely simmer for 1hr
2. 15 mins (depending on size of breast). Cool 30 mins. Drain, Discard veggies/herbs. Slice
3. thinly and arrange in casserole or baking dish.

Dressing/Marinade

1. Whisk juice, vinegar, salt & Pepper to taste. Add oil & whisk. Stir in remaining ingredients
2. (except nuts and mint).
3. Pour dressing over turkey & marinate for 2 hours (in fridge).
4. Garnish with nuts and mint before serving.

Notes

1. Lovely served over thin slices of roasted sweet potato and potato to soak up dressing.

By Pinkfarm

Pinkfarm http://www.pinkfarm.com.au/