Soon, believe it or not, another Thanksgiving will be celebrated and you can find my Thanksgiving Turkey recipe for this occasion here. I still think it is one of the best for the gravy is unbeatable. Today I share with you a recipe for cooked turkey breast, which you will love just as much and probably and pick to be one of your favorites as well.
The challenge of this meals was not in the recipe but to the real challenge of food styling. I searched the internet and the pictures there were so bad that I decided a fresh take on an all time classic. As I don't eat meat, you might have noticed, I opted for an alternative to the veal used for a Vitello Tonnato and that is: turkey. Ever since I make this with the way juicier turkey breast, it has become a favorite for family and friends. I love to bring it over, when there is a pot luck gathering as well. Easy to prepare ahead and cut up last minute it's the perfect appetizer for a group of up to 10 persons.
The ready cooked breast can be eaten within the next 3 days any ways. The flavorful soup is great as a base for a soup.
Cooking time: 25 min plus cooling
Preperation time 30 min
1,5 liters of vegetable broth
1/2 turkey breast or approx. 1kg (at room temperature )
2 bay leaves
12 whole black pepper
For the sauce
3 fresh organic eggs
500ml corn oil, or less ( depends on the size of the eggs)
1,5 tsp. mustard
1 tsp. garlic paste
3 tbsp. fresh lemon juice
2 EL capers, + for decoration
1 small white onion, peeled and cut in quarters
120 grams tuna from the can, drained
2 tbsp. crème frâiche
Sea salt, chili, arugula, cress or other herbs you prefer
The ready cooked breast can be eaten within the next 3 days any ways. The flavorful soup is perfect as a base for a soup.
Set a pot on the stove and pour in the vegetable soup, add bay leaves pepper and the true key breast and simmer on medium heat with a lid for about 25 minutes. Do not let boil the turkey will remain juicy when the cooking is gentle. Turn off the heat and let cool before you transfer it to the fridge.
Make the mayonnaise. Room temperatures eggs, mustard and garlic paste, blend well and pour the oil in a string while constantly mixing until the mayonnaise stiffens. Add the tuna, white onions and capers. Mix well. Season with lemon juice, chili and crème frâiche and sea salt.
So easy for guests as everything basically is done before they arrive.
Transfer to the fridge and let cool for 2 hours before you arrange the plates.
Cut the meat in half or three 3-4 cm high chunks, so you can thinly slice the turkey breast. Otherwise they meat wont stand up like in the photo for you, then you could choose the original presentation with meat first then the sauce
Use dark plates preferably as the dish's light color palate will look so much nicer. The traditional way of serving is to place the meat first and pour the sauce over the meat, easy and quick. Or try it like here. Make a mirror with the sauce first either in the center or alternatively on one side only and be generous with it, then arrange the meat standing up like curls. Decorate with the herbs and arugula; sprinkle a bit with a nice olive oil and fresh black pepper.