Soy-poached turkey breast
This is a great recipe if you’re short on time to brine a whole turkey.
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Serves
4
Cooking Time
Prep time 15 mins, cook 15 mins (plus standing)
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4
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green onions
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125 ml (½ cup)
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soy sauce
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125 ml (½ cup)
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Shaoxing wine
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1 head
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garlic, halved
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8 cm piece
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ginger, peeled and coarsely chopped
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4 pieces
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orange rind, removed with a peeler
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2 each
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cinnamon quills and star anise
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1 (about 1.2kg)
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turkey breast, skin on
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2 tbsp
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rice vinegar
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1 tsp
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sesame oil
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200 gm
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sugar snap peas, blanched and split lengthways
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1 cup (loosely packed)
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coriander sprigs
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2
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long red chillies, thinly sliced diagonally
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1
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telegraph cucumber, thinly sliced into ribbons using a mandolin
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To serve:
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toasted sesame seeds
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1
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Coarsely chop half the green onions and combine in a large saucepan with soy sauce, Shaoxing wine, garlic, ginger, orange rind, spices, turkey breast and enough cold water to cover. Bring to the simmer over medium heat, cook for 10 minutes, then remove from heat and stand for 30 minutes.
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2
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Skim fat from surface, then combine 2/3 cup of poaching liquid in a bowl with vinegar and sesame oil, whisk to combine and set dressing aside.
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3
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Meanwhile, thinly slice remaining green onions diagonally, combine in a small bowl with sugar snap peas, coriander, chilli and cucumber ribbons and set salad aside.
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4
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To serve, remove turkey from poaching liquid (see note), thickly slice and arrange on a platter with salad. Ladle over dressing, scatter with sesame seeds and serve at room temperature or chilled.
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Note Reserve the poaching liquid to poach other Asian-style poultry. Refrigerate for up to 1 month and bring to the boil before using.
Drink Suggestion Spicy, earthy red mourvedre.
RECIPE Emma Knowles
PHOTOGRAPHY William Meppem
STYLING Emma Knowles
DRINK SUGGESTION Max Allen