Cooking ideas surface in the most unexpected ways. This one came out of a casual conversation with a friend, who suggested poaching a turkey breast.
It sounded like a good idea. After all, the white meat of turkey has a lot going for it. It is fairly inexpensive, low-calorie as well as low-cholesterol–a 3 1/2 ounce serving, without the skin, has only 115 calories and under 2 grams of fat. And it’s about as versatile as any meat could be.
Even better, following my friend’s suggestion I’ve discovered that a whole turkey breast on the bone can be poached in water in only an hour to flavorful, juicy perfection. A microwave oven could not do it as well–or as quickly. Advertisement
This moist turkey meat can be used in a variety of ways. It’s especially useful when you have weekend guests, for do-it-yourself chef-type salads or sandwiches. Consider it as a substitute in any dish where cooked chicken meat is an ingredient. It can also be used as a high quality, low cost replacement for veal. And if you have more turkey than you need in the course of the week, the extra meat can be easily frozen for another time.
And you get the poaching liquid as a bonus. Once reduced, it makes a mildly flavored soup stock that will enhance any mix of fresh vegetables you happen to have on hand.
The following recipes will give you some ideas for using this meat, but there are many other possibilities: casseroles, tortillas, turkey tonnato, hash and crepes, to name but a few.
It is great fun and rewarding to exchange good cooking ideas. If you have a favorite preparation to share, please take the time to send it to me at P.O. Box 127, Winnetka, Ill. 60093. Advertisement
If all preparations could be as straightforward, simple and practical as this one, home cooking would be a breeze. It only takes an hour to cook a 6-pound turkey breast on the bone, requiring no attention from the cook. If the turkey breast is smaller, it takes less time. An instant reading thermometer is useful for determining when the turkey breast is fully cooked. Lacking a thermometer, use a knife to penetrate the thickest part of the meat to be sure the juices run clear rather than pink, indicating that it is properly cooked. (It will be necessary to remove the turkey breast from the liquid in order to see the juices; afterward, replace the meat in the liquid for 20 minutes’ standing time.)
Place turkey breast in large stockpot. Add water to cover. Add onions, carrots, celery, bay leaves, parsley and salt. Bring to boil. Cover and simmer gently 1 hour, or until instant reading thermometer registers 155 degrees when inserted into thickest part of meat (temperature will increase at least 20 degrees on standing). Remove from heat. Let stand 20 minutes in liquid.
Skim off surface of liquid. Remove meat and reserve liquid. Meat can be sliced immediately for serving or wrapped airtight and refrigerated as long as 4 days. Once meat is removed from bone, it can also be frozen, wrapped airtight. Advertisement
Boil liquid vigorously, uncovered, until reduced to about 8 cups of mildly flavored stock. Strain. Reserve for soup-making or sauces. Can be frozen as long as 6 months, either in ice cube trays for individual portions (once frozen, pop cubes out and wrap airtight) or in larger containers. Makes 1 whole turkey breast.
When Jimmy Adkins cooks turkey breast, he serves it right after it’s cooked; succulent 1/4 -inch slices of perfectly moist turkey, glazed with a piquant currant sauce. Partnered with wild rice and steamed broccoli, it’s festive enough for a dinner party. Chilled slices of turkey can also be reheated right in the skillet with the sauce. Dried cherries or dried cranberries would be a great addition to the sauce.
For sauce, heat jelly, stock and cream in 10-inch non-stick skillet over medium high heat until boiling. Let boil, uncovered, until thickened and syrupy, about 3 minutes.
Add horseradish, mustard and season to taste with salt and pepper. Stir well. Adjust seasonings. Add turkey slices to pan. Use tongs to turn meat until heated through. Sauce can be made ahead and refrigerated. Gently reheat in skillet and finish as above. Garnish glazed turkey slices with chives. Serve hot. Makes 4 servings, scant 1/2 cup sauce.
Light yet robustly flavored, this salad takes advantage of the final fling of the fall garden, sun-ripened tomatoes and fresh basil.
Combine turkey, sun-dried tomatoes, fresh tomatoes, red onion, olives and basil 2-quart mixing bowl. Toss gently. Advertisement
For dressing, combine olive oil, balsamic vinegar, mayonnaise, red wine vinegar, mustard and salt. Season to taste with pepper. Toss with salad. Chill in refrigerator at least 3 hours or overnight to allow flavors to develop.
To serve, arrange lettuce leaves on serving dishes. Toss salad gently to mix. Adjust seasonings. Mound on lettuce, dividing evenly. Garnish with basil leaves. Makes 4 to 6 servings.
The wonderful bonus of this poached turkey breast is you have about two quarts of reduced turkey stock just for the poaching, providing a mildly flavored base for fall soups. Here’s an idea for a light, quick mushroom-barley soup with turkey. The recipe can be easily doubled, and the soup freezes well.
Soften porcini mushrooms in water about 30 minutes. Drain, reserve and filter water to remove grit; mince porcini.
Heat oil in large pan and saute onion until tender, about 5 minutes. Add sliced mushrooms, barley and minced porcini, stirring frequently until heated through. Add porcini water and turkey stock. Bring to boil.
Cover and simmer until barley is tender, about 12 minutes. Add turkey meat (use scraps). Season to taste with salt, red pepper flakes and nutmeg. Makes about 1 quart. Advertisement
Boiling turkey breast is an easy, foolproof way to cook moist, delicious poultry for meals like soup, salad, sandwiches, and more. With just a few simple steps, you can have flawless boiled turkey breast ready in under an hour.
Why Choose Boiling?
Boiling is one of the most straightforward cooking methods, requiring only water, seasoning, and a pot with a lid. It yields exceptionally tender, juicy meat infused with flavor from the cooking liquid. Boiling also cooks the turkey breast evenly throughout, preventing dry spots.
Compared to roasting or grilling boiling doesn’t require careful monitoring of temperature or flipping. You simply submerge the turkey in liquid and let it gently simmer hands-free until done. It’s an ideal technique for easy weeknight dinners and meal prepping.
Picking the Right Turkey Breast
For the best results select a fresh high-quality turkey breast. Look for meat that is pale pink with minimal fat or veins. Avoid turkey that has an unpleasant odor or slimy texture.
Boneless, skinless turkey breasts are the easiest to work with. A 2 to 3 pound breast works well for most purposes. Larger breasts may need longer cooking times.
Thawed, frozen breasts can also be boiled if fresh isn’t available. Just make sure the turkey is fully defrosted before cooking.
Seasoning the Turkey Breast
Seasoning is optional but recommended for added flavor. Try applying:
- Salt and pepper
- Poultry seasoning
- Minced garlic
- Chopped herbs like rosemary, sage, or thyme
Rub the seasoning all over the turkey breast minutes before boiling. This lets the flavors penetrate into the meat.
Choosing the Cooking Liquid
The liquid used for boiling significantly impacts flavor. Water is fine, but stock, broth, or herb-infused water produces more savory meat. Ideas include:
- Chicken or turkey broth
- Vegetable broth
- Water with garlic, onion, bay leaves, etc.
- Apple cider or juice
Aromatic liquids like broth allow the turkey breast to gently simmer in an already seasoned poaching liquid which infuses it with more taste.
Step-by-Step Boiling Instructions
Boiling a turkey breast requires just a few easy steps:
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Prep the turkey breast: Rinse, pat dry, and season the meat. Allow it to come to room temperature, about 30 minutes.
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Bring liquid to a boil: Fill a large pot with enough seasoned liquid to cover the breast. Bring to a rolling boil over high heat.
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Add turkey and reduce heat: Carefully place the turkey breast into the boiling liquid. Reduce heat to low, cover, and simmer.
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Simmer until cooked through: Allow the turkey breast to gently simmer for 30-40 minutes until completely cooked through. Check for doneness with a meat thermometer – 165°F indicates it’s ready.
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Remove from heat and rest: Take the pot off the heat. Carefully transfer the cooked turkey breast to a plate and let rest for 10 minutes before slicing.
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Strain and reserve liquid: Strain the cooking liquid through a mesh strainer. Reserve it for making gravy, soup, or stock.
And that’s it! With this simple process, you’ll have picture-perfect boiled turkey breast ready to use in all kinds of delicious recipes.
Ensuring Properly Cooked Turkey
It’s crucial to cook turkey breast to a safe minimum internal temperature of 165°F. Below this temp, bacteria can survive and cause foodborne illness.
Using an instant-read meat thermometer is the only reliable way to check doneness. Insert it into the thickest part of the breast, taking care not to touch any bones.
If the turkey isn’t quite done, simmer it for 5-10 more minutes and recheck the temperature. Avoid overcooking as it dries out the meat.
Making a Flavorful Turkey Broth
Don’t discard the strained poaching liquid after cooking the turkey! It transforms into a rich, meaty turkey broth ideal for:
- Gravy
- Soup bases
- Cooking rice or quinoa
- Moistening leftovers before reheating
- Reducing into an intense turkey stock
For even more flavor, simmer turkey broth with herbs, peppercorns, onions, carrots, celery, and other aromatics of choice. Then strain, cool, and refrigerate or freeze.
Serving and Storing Boiled Turkey Breast
Boiled turkey breast stays fresh in the fridge for up to 4 days. It’s versatile for all kinds of hot or cold recipes:
- Sliced in sandwiches or wraps
- Diced in salads or grain bowls
- Shredded over pizza, nachos, tacos, etc.
- Chopped into soups or casseroles
For longer storage, cut the breast into portions and freeze for up to 3 months. Defrost overnight in the fridge before using.
Reheat boiled turkey gently in soups, stews, or casseroles to prevent drying out. Or, quickly warm up slices in the microwave with a splash of broth.
Troubleshooting Common Issues
Follow these tips to troubleshoot any potential problems:
- Undercooked turkey: Simmer longer, checking temperature frequently, until 165°F is reached.
- Overcooked, dry turkey: Avoid cooking too long. Turkey is done at 165°F.
- Bland, flavorless turkey: Use more seasoned cooking liquid like broth, cider, or wine.
- Stringy, mushy texture: Don’t boil too vigorously. Gentle simmering prevents this.
Alternative Cooking Methods
While boiling is a foolproof cooking method, other options for preparing turkey breast include:
- Baking: Seasoned turkey breasts bake in the oven at 350°F for 1-1.5 hours until 165°F.
- Sous vide: Vacuum-sealed turkey cooks in temperature-controlled water for 2-4 hours.
- Grilling: Quickly sear seasoned turkey over direct high heat, then finish cooking over indirect heat.
- Smoking: Low, indirect heat from wood chips gives turkey a smoky flavor.
- Poaching: Gently simmer turkey just below the boiling point in seasoned liquid.
Each technique results in its own unique texture and flavor profile. Boiling tends to be one of the simplest, most reliable paths to tender, juicy turkey breast.
Get Boiling for Foolproof Turkey Breasts
With its ease and consistency, boiling is an excellent way to cook moist, delicious turkey breast for versatile use in recipes. Follow the directions for seasoning, poaching, and checking doneness, and you’ll have perfect turkey breast ready in under an hour.
Simmer turkey breast in flavorful liquids like broth, cider, or wine to infuse it with more savory taste. Save the nutritious poaching liquid for gravies, soups, or sauces.
For family meals, parties, or meal prepping, boiling turkey is a fail-safe method you can rely on time and time again.
Simple Oven Roasted Turkey Breast
FAQ
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