Golden tur­key breast 2 3 ``per­fectly poached in just four steps´´

AN EASY WAY TO EN­JOY THE SEA­SONAL STA­PLE

Sunday Herald Sun - Stellar - - Class - By Donna Hay

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.

• Tur­key breast is avail­able from the butcher, but you may need to or­der it.

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