Poached Turkey Breast & Easy Gravy is the perfect recipe for Christmas entertaining. Especially if you are short on time and oven space, the turkey will be on the table in 50 minutes. Poaching aids keeping the breast succulent and tender.Plus the gravy in this recipe is super easy to make and really delicious!This serves 6-8 people as part of a menu with additional dishes and 4 people as the main meal with sides.
1.5 - 2kgturkey breast fillet, off the bone & skin on
salt & black pepper to season
1largeleek, white part only cut into 2cm slices (1 inch)
750ml(3 cups) chicken stock
125ml(½ cup) dry sherry
3clovesgarlic, peeled and bruised
2dried bay leaves
4sliceslemon peel (minimum pith)
For the Easy Gravy
40grams(¼ cup) plain flour
1Lreserved poaching liquid
Place a heavy based saucepan (with a lid) on the stove, medium heat. Melt butter and oil in the pan.
Season both sides of the turkey breast with salt and ground black pepper. Place turkey in pan skin side down. Cook turkey for 5 minutes or until skin is golden brown. I find it helps to move the turkey around with a spatula a little at the start to help prevent sticking.
Turn turkey over and brown on the other side for 5 minutes or until golden.
Remove turkey from pan and place on a plate.
With pan on a low heat, pour sherry into pan and deglaze your pan. Make sure to scrape off all the brown bits of caramelisation from browning the turkey.
Add turkey back to the pan with leek, thyme, garlic, bay leaves, peppercorns and lemon peel. Add stock to the pan.Important: add enough stock that the sides of the turkey are covered but not the skin.
Over a low heat bring poaching liquid to a simmer and cook covered for 30 minutes or until cooked through.
Once cooked remove the turkey from poaching liquid, place on a plate and cover with foil. Leave to rest while you make the gravy
Easy Gravy Instructions
Strain poaching liquid through a fine sieve into a bowl or jug. Pressing down on the solids to extract as much flavour as possible.You will need 1L of liquid to make the gravy.
In a non stick pan (you can use the pan you poached your turkey in if you wish) melt butter over medium heat until starting to foam.
Whisk flour into butter mixture, keep whisking and cook for 2-3 minutes until golden.
Keep whisking and gradually pour in the reserved poaching liquid. Continue to cook while gently whisking for a few more minutes until gravy is smooth and has thickened. Pour gravy into a serving jug.
Serve gravy with poached turkey.
When ordering your turkey breast from your butcher tell him when you will be cooking it. This will ensure that your breast will be in its use by date (once bitten twice shy!)Browning your turkey breast before poaching caramelises the meat which adds flavour to your final dish.Store any leftover turkey covered in the refrigerator. It will keep for up to 2 days if not eaten first!