How to Make Turkey Breast en Cocotte 

Happy Thanksgiving!

@@SamFerndz Thanks Sam! Same to you 🙂🦃🙏

How did it go?

Happy thanksgiving!

Happy Thanksgiving! Your dinner sounded delicious and I hope you’ve repeated it. With worthy partners or friends.

This turkey recipe made the best moistest turkey and the gravy was delicious. It’s now my go to turkey recipe. Thanks, ATK, for another great recipe.

Pls let the dogs leave a skin review. Come on Dave,admit the dogs got some under the table nibbles plus dressing leftovers.

@@PANTTERA1959Well, there was a lot of chop-licking afterward, so that’ll be their review. But no, we don’t sneak food under the table - we have three rescue dogs, and the last thing we need is begging at the table. So they get leftovers in their own dishes, in another room.

That's a good idea to crisp up the skin. This recipe looks worth a try because of the juiciness, but the lack of a crispy skin was giving me pause. With your suggestion, I think I will give this one a try. When I was a boy, my mother always roasted whole turkeys at 250° for the moistness factor, then the broiler to brown and crisp the skin... why not do it with a breast?!

I was thinking of making a Jewish gribenes version with the skin. 🤔

Great idea! I'm going to do a spicy Cajun-inspired seasoning and swap out the carrots with bell peppers in the mirepoix. I was really hoping I could rescue the skin.

It's dry af.

@@neongooroo Oh, a troll.

@@ellengregory8002, one can almost always identify a troll. In many cases, they have idiotic or obscure user names and no profile or content.

@@ellengregory8002, one can almost always identify a troll. In many cases, they have idiotic or obscure user names and no profile or content.

@@alanvonau278 says a dude with no profile pic, "real" name and with no content, while I have my nickname, logo and content. You're such an idiot

Dan specifically said 90 minutes 4:08

Same here. Looks great but taking a lot longer than stated here.

I just made one and it took me right at 3 hours for a 6 pounder.

Slow oven 250 degree F oven may have had something to do with it.

I am making a turkey breast this way this evening but I'm thinking that a chicken could be done this way too.

...forgot to mention it's the only tightly covered pan I have large enough to fit nearly 7 lb turkey breast.

Here is our recipe for turkey in a slow-cooker! www.cookscountry.com/recipes/6735-slow-cooker-turkey-breast-with-gravy?extcode=MASKD00L0&ref=new_search_experience_43

Now that you mention it, what is the proper name for that inside part of the pot where the bottom meets the side? Edge?

Definition of corner: "1. a place or angle where two or more sides or edges meet." They may be rounded corners, but corners none the less. 😉

I heard you shouldn't break them up but just because it's harder to find them when you want to remove them from the dish. But I just googled it and found this. Don’t serve a dish with bay leaves still in it. Contrary to popular belief, you don’t discard bay leaves because they are toxic. You do it because of how hard and fibrous they are. Bay leaves do not soften or break down, even after being cooked for a long time. They retain a texture similar to a fish bone. That texture makes this herb a choking hazard. If you cannot find the bay leaf in your dish, warn guests to look out for it. Don’t overcook bay leaves. Bay leaves are not one of those herbs where the flavor fades when it is cooked for a long time, Instead, what happens is that it will continue to infuse flavor into the dish and can make it bitter. To prevent this, taste your dish and remove the bay leaves once they have added your desired amount of flavor. Don’t bother crushing or chopping bay leaves when adding them to a dish. This does not affect the flavor that they release or the rate at which they release their flavor.

It looks a lot like mine, so I’m guessing it’s a 7 qt. I have a much less expensive Lodge Dutch oven. It’s a big, heavy beast, but is wonderful for soups & stews.

🙋

Scrolled down to see this comment. I knew I wasn't the only one.

Yes! I laughed like Butthead when I saw that.

Agreed! Now that they're on sale for the holidays, I make sure to get a few extra for the deep freezer. When bbq season rolls around, I can toss one in the smoker.

No water, just the vegetables and turkey.

As someone who freezes just about everything, yes! Label them and freeze them for a stock later.

250 F 3:51

Roast the off-cut ribs and some wings and necks and giblets to make the poultry stock for the gravy.

For flavor

@@kurtisburtis But only the skin was browned. And that was discarded at the end.

you probably dont want to use this method for thighs as they are dark meat, roasting may suite you better there.

My thoughts exactly. I could only think about how much did that Le Creuset cost.

The skin protects the meat and keeps it moister

@@ellengregory8002,ordinarily, I would agree. However this is being done in a very tightly sealed Dutch oven and also low and slow. I don't think the skin is necessary. I'm just going to have to do a " home " episode of test kitchen to find out. Thanks anyway. 🦃

@@victorbenner539 The skin protects the meat, naturally bastes it in fat, and adds fat to the sauce. Fat = flavor, especially for something as lean as turkey breast. Leave the skin off I guarantee it's not going to be as juicy or flavorful.

@@Nocturne22 this is the best answer / reply on this. The fats under the skin would increase the flavor and enhance moisture to the chicken.

It's not porcelain. It's iron coated with enamel.

I'm taking notes. Thank you!

+Sticky95 There are best uses for all 3 types of salt - ATK has a quickie video with Dan talking about that exact subject & I'll summarize for you. Table salt, usually iodized, is used in baking as well when you need precise measurement because it has small crystals. Kosher salt has larger grains that distribute evenly & cling to meat/poultry better. Sea salt has more irregularly-shaped crystals & more "mineral" taste & is used as a finishing salt right before serving. It is large & flaky & enhance texture & crunch. Btw, we need iodine in our diet & may not get enough which is why we have iodized salt as table salt. We need iodine to make thyroid hormones, which control metabolism and help proper bone and brain development during pregnancy and infancy.

I'm guessing they'd call it a braise if they had added liquid. Maybe?

The Americas Test Kitchen website is free. The Cooks Illustrated and Cook's Country websites are not free.

I think she said, "Dan, this is the best..." What I had trouble hearing was what they set the oven temprature to? 200-something. I couldn't make out the end.

Whenever a recipe calls for foil, I always use parchment next to my food, then the aluminum foil over the parchment; it keeps my food safe and protected.