Poaching is a gentle cooking technique that helps keep the potentially dry turkey meat succulent and tender. It is important to cook the turkey breast on a low heat and not boil it as this will toughen the meat.
Ingredients
Metric
Imperial
- 2 turkey breasts, each weighing 200g
- 1l chicken stock
- 1/2 onion, roughly chopped
- 1 sprig of thyme
- 1 garlic clove, crushed
- 15g of salt
Method
1
Put the turkey breasts, stock, vegetables, thyme, garlic and salt into a large saucepan and bring to a very gentle simmer over a low heat
2
Cook for 8–10 minutes, the turkey is cooked when it is firm to the touch
3
Serve immediately
Uses
Poached turkey breast can be used in salads, curries and sandwiches, for example, Dominic Chapman uses poached leg in his Turkey, Stilton, chicory and walnut salad.
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