Let’s be honest: Cooking a turkey is a pretty hefty kitchen project. That’s not the case with this Poached Turkey with Cranberry-Mushroom Gravy! By employing a fuss-free poaching method, you’ll free up oven space and have a better chance of serving up juicy meat. And because everyone around the table will be hunting for the gravy, here’s one that includes a surprising sweet-tart element, courtesy of those seasonal flushed berries
Consider poaching liquid as the gift of free turkey stock. Remove solids and keep the liquid in the fridge in a covered container for up to 5 days or freeze for future use in soups and stews.
- 2 lbs boneless, skinless turkey breast
- 1 medium onion halved
- 1 medium carrot cut into thirds
- 1 celery stalk cut into quarters
- 2 garlic cloves smashed
- 3 thyme sprigs
- 1/2 lemon sliced
- 1/2 tsp salt
- 1 tsp whole peppercorns
- 1 tbsp unsalted butter or dairy free butter
- 4 cups sliced cremini mushrooms
- 2 shallots chopped
- 2 garlic cloves minced
- 1/2 tsp salt
- 1/2 cup dry white wine
- 2 tbsp cornstarch
- 1 1/2 cups low-sodium vegetable or chicken broth gluten & dairy free if desired
- 1 tbsp fresh thyme
- 1/4 tsp black pepper
- 1 1/2 cups fresh or frozen cranberries
- To poach turkey, in large saucepan, place breast, onion, carrot, celery, garlic, thyme, lemon, salt, and peppercorns. Add enough water to completely cover turkey by at least 1 inch. Bring water to a very slight simmer with just a few bubbles breaking the surface and cook, partially covered, for 20 minutes, or until meat is cooked through and an instant-read thermometer inserted into the thickest part of the meat registers 165 F. Adjust heat as needed during cooking to maintain the slight simmer (you don’t want to boil the meat). Skim off any foam that forms on surface of water.
- To make gravy, in medium-sized saucepan over medium heat, melt butter. Add mushrooms, shallots, garlic, and salt; cook until mushrooms have softened, about 5 minutes. Add wine, raise heat to medium-high, and boil until liquid has reduced by half, about 3 minutes.
- In small bowl, whisk cornstarch, 1 Tbsp at a time, into 1/2 cup of the broth. To gravy pan, add remaining broth, thyme, and pepper. Return to a boil and then stir in cornstarch-broth mixture and cranberries. Simmer until thickened, 6 to 8 minutes.
- Slice turkey and place on serving platter. Serve with sauce boat of gravy alongside.
Per serving: 241 calories; 38 g protein; 3 g total fat (2 g sat. fat); 9 g total carbohydrates (2 g sugars, 2 g fiber); 404 mg sodium
