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Braised Turkey Breast

American.foodie's picture
  Turkey breast 5 Pound
  All purpose flour 1⁄4 Cup (4 tbs)
  Vegetable oil 3 Tablespoon
  Onion 1 Medium, measuring around 1/2 cup
  Carrot 1 Medium, measuring around 1/2 cup
  Stalk celery 1 Medium, measuring around 1/2 cup
  Garlic 1 Clove (5 gm)
  Bay leaf 1
  Water 1 Cup (16 tbs)
  Dry white wine 1⁄2 Cup (8 tbs)
  Instant chicken bouillon 1 Teaspoon
  Dried marjoram 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Snipped parsley 2 Tablespoon
  Grated lemon peel 1 Teaspoon
  Cornstarch 1 Teaspoon
  Cold water 1⁄4 Cup (4 tbs)

Coat turkey breast with flour.
Heat oil in 5-quart Dutch oven until hot.
Cook turkey over medium heat until light brown on all sides, about 20 minutes.
Add onion, carrot, celery, 1 clove garlic, the bay leaf, water, wine, bouillon, marjoram, salt and pepper.
Heat to boiling; reduce heat.
Cover and simmer until turkey is done, 2 to 2 1/2 hours.
Mix parsley, 1 clove garlic and the lemon peel; reserve.
Remove turkey and vegetables; keep warm.
Sprinkle turkey with parsley mixture.
Measure broth; skim off any excess fat.
Add enough water to broth, if necessary, to measure 2 cups; return to Dutch oven.
Heat to boiling.
Mix cornstarch and cold water; stir into broth.
Boil and stir 1 minute.
Serve with turkey.

Recipe Summary

Difficulty Level: 
Side Dish

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