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:
2 lbs uncooked 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 garlic bulb cloves, halved
4 bay leaves
1 tbsp peppercorn
1 cup fresh parsley, chopped
1 cup fresh cranberries, roughly chopped
½ cup fresh apples, or pear, diced
2 uncooked shallots, minced
¼ cup fresh orange juice
2 tbsp orange zest, finely grated
1 tbsp olive oil
½ tbsp minced garlic
½ tbsp minced garlic, or to taste
½ tsp kosher salt, or to taste
Instructions
Season turkey with salt and pepper; place in a Dutch oven or pot that’s large enough to hold the 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 the 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
