Gently reheat in skillet and finish as above. Easy Entertaining Recipes from Barefoot Contessa. After all, the white meat of turkey has a lot going for it. Cover the pot and let the turkey cook for 2 hours. When the turkey is cooked thoroughly, the poaching liquid can be skimmed to eliminate any fat and impurities. Garnishing and Food Presentation. Consider it as a substitute in any dish where cooked chicken meat is an ingredient.
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It will also allow you to use a smaller stockpot as you can arrange the parts to fit. Thinly sliced turkey may require only a few minutes to poach or it may require as long as half an hour depending on the size of the cut. It only takes an hour to cook a 6-pound turkey breast on the bone, requiring no attention from the cook. Binge-Watch Epic Food Videos. Step 3 Boil the turkey until it is cooked all the way through, usually about 20 minutes. It will make preparation quicker and easier.
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Cooking Time for Boiled Turkey
Garnishing and Food Presentation. Boiled turkey is an ideal meat for a bland diet. Learn tips on Thanksgiving turkey cooking time and how to put it in the oven in this free cooking video. Use a meat thermometer in the thickest part of the breast and thigh to test for doneness. The poaching process cooks turkey with the use of simmering liquid in a covered pan. Tips Ask the meat department at the grocery store to grind turkey breast for you. It's especially useful when you have weekend guests, for do-it-yourself chef-type salads or sandwiches.
Description:Step 3 Boil the turkey until it is cooked all the way through, usually about 20 minutes. The liquid is brought to a boil, the turkey is placed in the boiling liquid, the heat is reduced so that the liquid is at a gentle simmer, and the pan is covered. This Week We're Loving. As with a whole turkey, cover the parts with water and bring to a full, rolling boil. Even better, following my friend's suggestion I've discovered that a whole turkey breast on the bone can be poached in water in only an hour to flavorful, juicy perfection. Reserve for soup-making or sauces.