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Poached turkey breast with cranberry gremolata by Chef Eric Greenspan

Name: Poached turkey breast with cranberry gremolata by Chef Eric Greenspan
Prep time: 20 min
Cook time: 30 min
Total time: 60 min
Yield: 6 servings
Ingredients: 2 pound(s) raw skinless turkey breast one whole 2 lb breast; 1 Tbsp kosher salt; 1 tsp black pepper; 48 fl oz no-salt-added chicken stock; 16 Tbsp low sodium soy sauce (1 cup); 3 bulb(s) garlic clove(s) halved; 4 leaf/leaves bay leaf; 1 Tbsp peppercorn; 1 cup(s) fresh parsley chopped; 1 cup(s) fresh cranberries roughly chopped; 0.5 cup(s) fresh apple(s) or pear, diced; 2 item(s) uncooked shallot(s) minced; 0.25 cup(s) fresh orange juice; 2 Tbsp orange zest finely grated; 1 Tbsp olive oil; 0.5 Tbsp minced garlic; 0.5 Tbsp minced garlic or to taste; 0.5 tsp kosher salt or to taste

Smartpoints value per serving

Total Time

1 hr

Prep

20 min

Cook

30 min

Serves

Difficulty

Easy

Sometimes you don’t want to bother with roasting a whole turkey but really want an authentic Thanksgiving Day 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.

Ingredients

raw skinless turkey breast

2 pound(s), one whole 2 lb breast

kosher salt

1 Tbsp

black pepper

1 tsp

no-salt-added chicken stock

48 fl oz

low sodium soy sauce

16 Tbsp, (1 cup)

garlic clove(s)

3 bulb(s), halved

bay leaf

4 leaf/leaves

peppercorn

1 Tbsp

fresh parsley

1 cup(s), chopped

fresh cranberries

1 cup(s), roughly chopped

fresh apple(s)

½ cup(s), or pear, diced

uncooked shallot(s)

2 item(s), minced

fresh orange juice

¼ cup(s)

orange zest

2 Tbsp, finely grated

olive oil

1 Tbsp

minced garlic

½ Tbsp

minced garlic

½ Tbsp, or to taste

kosher salt

½ tsp, or to taste

Instructions

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.
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.
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).
Slice turkey into 12 even slices; serve with the gremolata.
Serving size: 2 slices turkey and about ⅓ cup gremolata

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