Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 60% off*!

*On Core & Premium 12 month plans only. Offer ends 25/04/24. See terms.
Join now
Photo of Poached turkey with Asian salad by WW

Poached turkey with Asian salad

2
Points®
Total Time
1 hr 5 min
Prep
15 min
Cook
50 min
Serves
4
Difficulty
Moderate
Taking hardly any time at all, the turkey here tastes as rich as if it had been perfectly roasted and its zingy salad partner only accentuates its succulence

Ingredients

Soy sauce

½ cup(s), (125ml)

Sake or Japanese rice wine

½ cup(s), (125ml vinegar)

No added sugar orange juice

¼ cup(s), (60ml)

Star anise

1 individual

Skinless turkey breast

550 g, (buy 600g) fat trimmed

Sugar snap peas

300 g

Frozen green peas

2 cup(s), (310g) thawed

Bean sprouts

2 cup(s), (180g)

Mixed salad leaves

4 cup(s), (120g Asian)

Fresh mint

½ cup(s)

Instructions

  1. Place soy sauce, vinegar, juice, star anise and 2 cups (500ml) water in a medium saucepan and bring to the boil. Reduce heat to low and add turkey. Simmer, covered, for 20–25 minutes or until cooked through. Transfer to a plate. Cover turkey with foil and keep warm.Slice thickly just before serving.
  2. Increase heat to high and boil poaching liquid for 25–30 minutes or until the sauce has thickened.
  3. Meanwhile, boil, steam or microwave sugar snap and frozen peas, separately, until just tender. Drain. Refresh under cold water. Drain.
  4. Place sugar snap peas, peas, bean sprouts, salad leaves and mint in a large bowl and toss gently to combine. Divide salad among plates and top with turkey. Drizzle with sauce to serve.

Notes

SERVING SUGGESTION: 1/2 cup (85g) steamed jasmine rice.

You might like

You might like