poached turkey breast
with lemon and thyme gravy
- 1 tablespoon extra virgin olive oil
- 50g unsalted butter
- 1 x 1.5kg turkey breast fillet, skin on+
- sea salt and cracked black pepper
- 4 eschalots (French shallots), peeled and halved
- 3 cups (750ml) chicken stock
- 10 sprigs lemon thyme
- 1 tablespoon finely shredded lemon rind
- 1 teaspoon black peppercorns
- 50g unsalted butter, extra
- ¼ cup (35g) plain (all-purpose) flour
- Heat the oil and butter in a large heavy-based saucepan over medium heat. Sprinkle the turkey with salt and pepper and add to the pan, skin-side down, with the eschalots. Cook the turkey for 5 minutes each side or until golden. Add the stock, thyme, lemon rind and peppercorns and bring to a simmer. Reduce the heat to low, cover with a tight-fitting lid and poach for 30 minutes or until the turkey is cooked through.
- Remove the turkey from the poaching liquid, cover with aluminium foil and set aside to keep warm. Strain the poaching liquid into a heatproof jug, discarding the solids.
- Melt the extra butter in a large saucepan over high heat until bubbling. Add the flour and cook, stirring, for 2–3 minutes or until golden. Gradually pour in the poaching liquid, stirring until smooth. Cook, stirring continuously, for a further 2 minutes or until the gravy has thickened.
- Place the turkey on a serving platter. Slice and serve with the gravy. Serves 4–6
TIPS
It goes without saying that choosing to serve a turkey breast, instead of roasting the entire bird, is an easier option. But it’s also a good solution if you’re short on time, are having a small simple Christmas, or wish to include turkey as part of your festive banquet menu.
It’s important to use a good heavy-based saucepan for this recipe, and why not use the same saucepan that the turkey was poached in to make the gravy – easy!
Photography: William Meppem
© DONNA HAY GROUP
