Golden turkey breast 2 3 ``perfectly poached in just four steps´´
AN EASY WAY TO ENJOY THE SEASONAL STAPLE
W ith juicy apple and fragrant rosemary, perfectly poached turkey just takes four steps. 3 cloves garlic, crushed 200g unsalted butter, softened sea salt and cracked black pepper 1 tablespoon extra virgin olive oil 4 eschalots, peeled and halved 1 green apple, peeled and sliced
STEP 1 Place the garlic, rosemary and 100g of the butter in a bowl and mix to combine. Using your fingertips, loosen the skin from the flesh of the turkey. STEP 2 Push the butter mixture under the skin. Season with salt and pepper. STEP 3 Heat the oil and 50g of the butter in a large, heavy-based shallow saucepan over medium heat. Add the turkey, skin-side down, with the eschalot, apple, rosemary sprig and cinnamon. Cook for 5 minutes or until the turkey is golden brown. Turn and cook for a further 5 minutes or until golden. Add the stock and juice. Bring to a simmer. Reduce heat to low. Cook, covered, for 30 minutes or until cooked through. Remove the turkey, apple, eschalot and rosemary from the poaching liquid and place in a bowl. Cover with aluminium foil and set aside. STEP 4 Strain the turkey stock into a jug. Melt the remaining butter in a saucepan over high heat until bubbling. Add the flour and cook, stirring, for 2–3 minutes or until dark brown. Slowly pour in the turkey stock, stirring, until smooth. Cook, stirring, for a further 2 minutes or until thickened. Slice the turkey and serve with the gravy. Serves 6–8.