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Colin's poached turkey breast with roast leg and turkey fat potatoes
Colin's poached turkey breast with roast leg and turkey fat potatoes
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Prep Time:
330 minutes
Cook Time:
140 minutes
Total Time:
470 minutes
Tender poached turkey steals the show this Christmas.
Ingredients:
  • 6kg free-range turkey, rinsed, patted dry, marylands removed
  • 1/4 bunch fresh thyme, leaves picked, chopped, plus 4 whole sprigs
  • 1 lemon, rind finely grated
  • 2 garlic cloves, chopped
  • 20.00 ml finely grated fresh ginger
  • 250g butter, at room temperature
  • 60ml (1/4 cup) extra virgin olive oil
  • 1.5kg Desiree potatoes, peeled, halved
  • 6L chicken stock
  • 375ml (1 1/2 cups) dry sherry
  • 1 knob fresh ginger, coarsely chopped
  • 1 garlic bulb, halved
  • 1/4 bunch fresh thyme
  • 3 fresh bay leaves
  • 8 black peppercorns
  • 4 star anise
  • 2 cinnamon sticks
  • 19.20 gm sea salt
  • 3 tsp fresh thyme leaves
  • 3 garlic cloves, peeled
  • 185ml (3/4 cup) extra virgin olive oil
  • 1 lemon, rind finely grated, juiced
  • 50g shallot
  • 250.00 ml fresh mint, coarsely chopped
  • 250.00 ml fresh continental parsley leaves, coarsely chopped
  • 1 long fresh red chilli, deseeded, finely chopped
Instructions:
  • Place the turkey crown in a large stock pot or saucepan with the poaching liquid ingredients. Add water if needed to cover the turkey. Bring to a boil, then simmer for 30 minutes until cooked through. Rest for 3-4 hours. Remove turkey from liquid, keeping the poaching liquid for later use.
  • Preheat the oven to 220C/200C fan forced. In a bowl, mix together chopped thyme, rind, garlic, ginger, and half of the butter. Season with salt. Gently loosen the skin of the maryland and distribute the butter mixture underneath, spreading it evenly. Season generously with sea salt.
  • In a flameproof roasting pan over medium heat, heat oil. Place half of the potato in the pan, cut-side down, and add half of the butter. Cook for 12 minutes until golden, then transfer to a bowl. Repeat with the remaining potato and butter. Return all potatoes to the pan, add thyme sprigs and 1 cup of poaching liquid. Bring to a boil, then remove from heat.
  • Top the marylands with a wire rack over the roasting pan. Roast in the oven at 170C/150C fan forced for a total of 75-85 minutes until the turkey is cooked through and the potato is tender. Rest for 25 minutes before serving.
  • To make the chimichurri, combine thyme, garlic, and 2 tablespoons of oil in a mortar and pestle until finely crushed. Transfer the mixture to a bowl and add lemon zest, lemon juice, shallot, mint, parsley, chili, and the rest of the oil. Season with salt and pepper, then mix well to combine.
  • Peel off the skin from the turkey crown, discard it, then carve the breast. Serve the turkey breast with the marylands, potatoes, and chimichurri.

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