Mohamed Shili This delicious julia child braised turkey breast is a simple and hearty dinner made with juicy turkey, tender vegetables, and a rich, savoury gravy. Perfect for a comforting meal, it’s flexible with ingredients and made all in one pot. The slow simmer keeps the turkey tender, and the crisp gravy adds a burst of flavour.
Ingredients Needed
- ¼ cup extra virgin olive oil
- 2 teaspoons salt, divided
- 2 teaspoons pepper, divided
- 1 turkey breast (see Tips below)
- 1 turkey thigh
- 1 leek, sliced
- 1 large carrot, sliced
- 3 celery stalks, sliced
- 1 tablespoon ground sage
- 1 tablespoon dried thyme
- 2 cups chicken stock
How To Make Julia Child Braised Turkey Breast Recipe
- Sear the turkey: In a large Dutch oven, heat olive oil over medium heat. Season the turkey breast and thigh with 1 tsp salt and 1 tsp pepper. Sear each side until golden brown, about 5 minutes per side. Remove and set aside.
- Cook the vegetables: Lower the heat. Add leek, carrot, and celery to the pot. Cook until softened, about 5 minutes, adding more olive oil if needed. Season with sage, thyme, 1 tsp salt, and ½ tsp pepper.
- Braise the turkey: Return the turkey pieces to the pot, placing them on top of the vegetables. Pour in chicken stock to reach halfway up the turkey. Bring to a simmer, then reduce to medium-low and cover.
- Simmer gently: Cook for 1 hour. Remove the breast, cover with foil, and keep warm in a 200°F (90°C) oven. Continue cooking the thigh for 30 minutes. Remove and cover to keep warm.
- Make the gravy: Increase heat to medium-high. Simmer the remaining stock and vegetables for 10 minutes until reduced into a thick gravy.
- Serve: Slice the turkey and spoon gravy over the top.
Recipe Tips
- Turkey Breast Cut: Use bone-in, skin-on for more flavour and moisture, but boneless is fine if preferred.
- Stock Level: Make sure the stock comes halfway up the turkey; add more if needed.
- Searing First: Searing adds colour and seals in juices—don’t skip this step.
- Gravy Texture: If gravy is too thin, mash some veggies into it or simmer longer.
- Vegetable Flexibility: You can swap leeks with onions or add mushrooms for extra richness.
How To Store & Reheat Leftovers
- Refrigerate: Store leftover braised turkey in an airtight container in the fridge for up to 3 days.
- Freeze: Freeze leftover braised turkeyin freezer-safe bags or containers for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Reheat leftover braised turkey in a covered pan over low heat for 10–12 minutes until hot, adding a splash of stock if needed.
Nutrition Fact
Serving Size: 1 portion
- Calories: 689
- Total Fat: 34 g
- Saturated Fat: 9 g
- Polyunsaturated Fat: 8 g
- Monounsaturated Fat: 15 g
- Carbohydrates: 6 g
- Sugars: 2 g
- Fiber: 1 g
- Protein: 84 g
- Sodium: 1136 mg
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Julia Child Braised Turkey Breast Recipe
Description
This delicious julia child braised turkey breast is a simple and hearty dinner made with juicy turkey, tender vegetables, and a rich, savoury gravy. Perfect for a comforting meal, it’s flexible with ingredients and made all in one pot. The slow simmer keeps the turkey tender, and the crisp gravy adds a burst of flavour.
Ingredients
Instructions
- Sear the turkey: In a large Dutch oven, heat olive oil over medium heat. Season the turkey breast and thigh with 1 tsp salt and 1 tsp pepper. Sear each side until golden brown, about 5 minutes per side. Remove and set aside.
- Cook the vegetables: Lower the heat. Add leek, carrot, and celery to the pot. Cook until softened, about 5 minutes, adding more olive oil if needed. Season with sage, thyme, 1 tsp salt, and ½ tsp pepper.
- Braise the turkey: Return the turkey pieces to the pot, placing them on top of the vegetables. Pour in chicken stock to reach halfway up the turkey. Bring to a simmer, then reduce to medium-low and cover.
- Simmer gently: Cook for 1 hour. Remove the breast, cover with foil, and keep warm in a 200°F (90°C) oven. Continue cooking the thigh for 30 minutes. Remove and cover to keep warm.
- Make the gravy: Increase heat to medium-high. Simmer the remaining stock and vegetables for 10 minutes until reduced into a thick gravy.
- Serve: Slice the turkey and spoon gravy over the top.
Notes
- Turkey Breast Cut: Use bone-in, skin-on for more flavour and moisture, but boneless is fine if preferred.
- Stock Level: Make sure the stock comes halfway up the turkey; add more if needed.
- Searing First: Searing adds colour and seals in juices—don’t skip this step.
- Gravy Texture: If gravy is too thin, mash some veggies into it or simmer longer.
- Vegetable Flexibility: You can swap leeks with onions or add mushrooms for extra richness.
Julia Child Braised Turkey Breast Recipe
