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Turkey Again???
Gardener and Gourmet Newsletter

We know, we know, you have had all the turkey you want for a while. If you were the cook this Thanksgiving, you probably went through the hassle of roasting a traditional turkey. Next time, try this easy, no-fail recipe for a whole turkey breast. You'll never baste again. (For more servings, use two breasts, as whole birds do not respond well to poaching.)

Creole Poached Turkey Breast

Preheat the oven to 300 degrees F.

Wash a 5 to 6 pound, bone-in turkey breast without skin. Place it in a large stock pot, cover with cold water, and bring to a simmer on top of the stove. Skim carefully to remove any scum that rises to the surface. When no more scum forms, add 2 medium onions, quartered, 6 outer ribs of celery, 1 mesh bag crab boil spices, and 12 unpeeled cloves of garlic, slightly crushed. Return to a simmer and skim again, if needed.

Carefully transfer the stock pot to the oven. Cook 4 1/2 hours. Remove from the oven, and allow to cool in the liquid. Remove the turkey to a plate to cool and strain the liquid. Discard the vegetables and spices. Cool the stock in an ice bath and store covered and refrigerated. Wrap the turkey, once cooled, in aluminum foil and refrigerate.

To serve, reheat the turkey in the foil and serve with a gravy made by thickening some of the stock with a roux. The stock and leftover meat make excellent soup with the addition of some vegetables. Both can be frozen for later use, and keep about 3 months in the freezer.

Traditional cornbread dressing is delicious with this dish, but for a more authentic Creole side dish, use "dirty" rice. Chop chicken livers or a slice of ham into small chunks and saute with an equal amount of chopped onions in olive oil until the meat is lightly browned and the onions are translucent. Stir in rice, stirring well to coat, and turkey or chicken stock. (Adjust amounts to suit your party. One cup each of rice and stock will serve four easily.) Add a bay leaf, salt and pepper, and cover closely. Steam 15 minutes, or until the rice is tender. Serve garnished with minced fresh parsley.


Gardener and Gourmet Newsletter
December 3, 1998 Vol. 1, No. 18
Copyright (C) 1998, John H. Tullock. All rights reserved.
Published twice a month by Gardener and Gourmet,
3405 East Red Bud Drive, Knoxville, TN 37920-3655
(423) 573-0373
jtullock@compuserve.com


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