Poached And Roasted Turkey In The Style Of Bresse Food

JOHN SCROGGINS

Steps:

• 1 Combine the duck demi-glace, carrots, onions and garlic in a stockpot large enough to hold the turkey. Fill it with water only half way up. Bring to a boil over medium-high heat. 2 While stock heats, rinse turkey and, starting at the neck, carefully separate the skin from the breast and upper thighs with your fingers, being careful not to tear the skin. Rub duck fat all over the outside, in between the skin and flesh. Truss the turkey. Note: This is not mandatory, but makes it easier to handle the bird later. 3 When the stock begins to boil, generously season it with salt and pepper. Add turkey to pot and adjust heat so it simmers. Cover the pot with a lid and make sure the turkey is submerged. Simmer for 40 minutes, then remove the pot from heat and let the turkey slowly cool to room temperature in the broth, up to 4 hours. Refrigerate. 4 The next day, preheat oven to 475°F. Take the bird out of the pot, place it on a rack in a roasting pan and roast it in the oven for 30 minutes. Turn the oven off, leaving the bird inside for about an hour.

POACHED EGGS WITH HERB-ROASTED TURKEY BREAST AND SWEET POTATO HASH

Steps:

• In a large nonstick frying pan, heat the oil over moderately high heat. Add the onion and thyme and cook, stirring, until softened and beginning to brown, 3 to 5 minutes. Add the sweet potatoes, turkey, salt and some pepper and cook, stirring occasionally, until the potatoes are beginning to brown, about 3 minutes longer. Add the broth, scraping up any brown bits that may have formed on bottom of pan. Keep warm while poaching the eggs.
• Fill a saute pan with 1 1/2 inches of water and the vinegar and bring to a simmer. Break 1 egg into a small bowl and then carefully pour it into the water. Repeat with the remaining eggs spacing them so they do not touch. Poach at a gentle simmer until the whites are firm but the yolks are still runny, 3 to 4 minutes. With a slotted spoon, transfer the eggs to paper towels and season with salt and pepper.
• Divide the hash between 4 plates and top each serving with a poached egg. Serve with hot sauce.

POACHED AND ROASTED TURKEY IN THE STYLE OF BRESSE

Steps:

• 1. Combine the duck demi glace, carrots, onions and garlic in a stock pot large enough to hold the turkey. Fill it with water only half way up. Bring to a boil over medium-high heat. 2. While stock heats, rinse turkey and, starting at the neck, carefully separate the skin from the breast and upper thighs with your fingers, taking care not to tear the skin. Rub duck fat all over the outside, in between the skin and flesh or truffle butter. Truss turkey. This is not mandatory but easier to handle the bird later. 3. When stock is boiling generously season with salt and pepper, add turkey, adjust heat down so stock simmers, and cover pot with a lid if the entire turkey is not submerged. Simmer 40 minutes, then remove pot from heat, and let heat slowly cool to room temperature, up to 4 hours. Refrigerate. 4. The next day, before your guests arrive, carefully take bird out of pot, place it on a rack in a roasting pan, and preheat oven to 475ºF. Put turkey in the oven, then 30 minutes later turn oven off, leaving the bird inside. 5. When you are ready to eat the main course, the bird will be perfectly cooked and nicely roosted. The leftover stock can be used as a wonderful base for soups.

POACHED TURKEY PAPRIKA

Steps:

• In a pie plate, combine the oil, paprika, and pepper. Dip the turkey in the mixture to coat both sides.
• Place in a nonstick frying pan. Sprinkle with the lemon juice. Cover and cook over medium-high heat for 8-10 minutes until the turkey is opaque. Do not overcook.
• In a small bowl, mix the yogurt and dill. Serve as a sauce for the turkey.

POACHED EGGS W/ HERB-ROASTED TURKEY BREAST AND SWEET POTATO HASH

Steps:

• In a large nonstick frying pan, heat the oil over moderately high heat. Add the onion and thyme and cook, stirring, until softened and beginning to brown, 3 to 5 minutes. Add the sweet potatoes, turkey, salt and some pepper and cook, stirring occasionally, until the potatoes are beginning to brown, about 3 minutes longer.
• Add the broth, scraping up any brown bits that may have formed on bottom of pan. Keep warm while poaching the eggs.
• Fill a saute pan with 1 1/2 inches of water and the vinegar and bring to a simmer. Break 1 egg into a small bowl and then carefully pour it into the water. Repeat with the remaining eggs spacing them so they do not touch. Poach at a gentle simmer until the whites are firm but the yolks are still runny, 3 to 4 minutes. With a slotted spoon, transfer the eggs to paper towels and season with salt and pepper.
• Divide the hash between 4 plates and top each serving with a poached egg. Serve with hot sauce.