Photo of Poached Turkey Breast with Cranberry Gremolata by Chef Eric Greenspan by WW

Poached Turkey Breast with Cranberry Gremolata by Chef Eric Greenspan

Points® value
Total Time
1 hr
20 min
30 min
Sometimes you don’t want to bother with roasting a whole turkey but really want an authentic holiday meal. Boneless, skinless turkey breast to the rescue! It poaches in under 30 minutes and is a great stand-in for the real deal. We serve it with a fresh cranberry sauce that comes together in minutes. If the gremolata is too tart for your taste, add extra chopped apple or pear. Roughly chopped seedless red or green grapes would also be tasty.


Uncooked skinless turkey breast

2 pound(s), one whole 2 lb breast

Kosher salt

1 tbsp(s)

Black pepper

1 tsp(s)

Fat-free reduced sodium chicken broth

48 oz

Low sodium soy sauce

16 tbsp(s), (1 cup)


3 bulb(s), halved

Bay leaf

4 leaf/leaves


1 tbsp(s)

Fresh parsley

1 cup(s), chopped

Fresh cranberries

1 cup(s), roughly chopped


½ medium, or pear, diced


2 item(s), minced

Fresh orange juice

¼ cup(s)

Orange zest

2 tbsp(s), finely grated

Olive oil

1 tbsp(s)

Minced garlic

½ tbsp(s)

Minced garlic

½ tbsp(s), or to taste

Kosher salt

½ tsp(s), or to taste


  1. Season turkey with salt and pepper; place in a Dutch oven or pot that’s large enough to hold turkey. Add stock and soy sauce; stir. Add garlic halves, bay leaves, and black peppercorns; stir and set over high heat.
  2. Bring to a boil; then reduce heat to medium-low and simmer. Poach turkey, turning occasionally to ensure even cooking, 25 minutes. A meat thermometer inserted into the thickest part should register 165°F. Remove pan from heat; let turkey rest in liquid, 10 minutes.
  3. While turkey cooks, to make gremolata, combine remaining ingredients in a blender or food processor and pulse to coarsely chop (or chop with a sharp knife).
  4. Slice turkey into 12 even slices; serve with the gremolata.
  5. Serving size: 2 slices turkey and about ⅓ cup gremolata