Colin-poached turkey breast with the leg of lamb and turkey, fat potatoes

Colin-poached turkey breast with the leg of lamb and turkey, fat potatoes

By
ads

This super-soft poached turkey recipe is sure to take center stage, at Christmas this year.

The ingredient of Colin-poached turkey breast with the leg of lamb and turkey, fat potatoes

  1. 6kg free-range turkey, rinsed and patted dry, marylands deleted
  2. 1/4 bunch of fresh thyme, leaves picked, chopped, plus 4 whole sprigs
  3. 1 lemon, zest finely grated
  4. 2 cloves of garlic, chopped
  5. 1 tablespoon of finely grated fresh ginger
  6. 250g of butter at room temperature
  7. 60 ml (1/4 cup) extra virgin olive oil
  8. 1.5 kg potatoes, Desiree, peeled, cut in half
  9. 6L chicken broth
  10. 375 ml (1 1/2 cup) dry sherry
  11. 1 knob of fresh ginger, coarsely chopped
  12. 1 garlic bulb, cut into two
  13. 1/4 bunch of fresh thyme
  14. 3 fresh bay leaves
  15. 8 black peppercorns
  16. 4 star anise
  17. 2 cinnamon sticks
  18. 2 tablespoons of sea salt
  19. 3 teaspoons fresh thyme leaves
  20. 3 cloves of garlic, peeled
  21. 185ml (3/4 cup) extra virgin olive oil
  22. 1 lemon, zest finely grated, the juice
  23. 2 (50g) French shallots, finely chopped
  24. 1 cup fresh mint, coarsely chopped
  25. 1 cup fresh continental leaves, persil, coarsely chopped
  26. 1 long red chilli, fresh, deseeded, finely chopped

The instruction how to make Colin-poached turkey breast with the leg of lamb and turkey, fat potatoes

  1. Place the turkey crown in a large pot or saucepan and add all the poaching liquid ingredients. Add water if necessary to completely cover the turkey. Bring to a boil over high heat. Reduce heat to low. Poach for 30 minutes. Remove from the heat. Set aside for 3 to 4 hours or until the breast is cooked. Remove the turkey from the liquid, reserving the poaching liquid.
  2. during this time, preheat the oven to 220C/200C fan forced. Combine the chopped thyme, the zest, the garlic, the ginger and half the butter in a bowl. Season. Run your fingers under the maryland skin to loosen. Place the butter mixture under the skin. Use your hands to evenly distribute. Season with sea salt.
  3. Heat oil in a pressure pan over medium heat. Add half of the potato, cut-side down, and half of the remaining butter. Cook for 12 minutes or until golden brown. Transfer to a bowl. Repeat with the remaining potatoes and butter. Return the potatoes to the pan. Add the sprigs of thyme and 1 cup poaching liquid. Bring to a boil. Remove from the heat.
  4. put in Place a grid directly on the roasting pan. Top with the marylands. Roast for 30 minutes. Reduce the oven to 170C/150C fan forced. Roast for 45 to 55 minutes or until the turkey is cooked through and the potatoes are tender. Set aside for 25 minutes to rest.
  5. For the chimichurri, place the thyme, garlic and 2 tablespoons of the oil in a mortar and pound with a pestle until finely crushed. Transfer to a bowl. Add the zest, juice, shallot, mint, persil, pepper and the rest of the oil. Season. Stir to mix well.
  6. Remove the skin of the turkey from the crown and discard. Carve the chest. Serve with marylands, potatoes, and chimichurri.

Nutritions of Colin-poached turkey breast with the leg of lamb and turkey, fat potatoes

fatContent: 1120.432 calories
saturatedFatContent: 82 grams fat
carbohydrateContent: 29 grams saturated fat
sugarContent: 17 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 76 grams protein
sodiumContent:

ads2

You may also like