The term "en cocotte" refers to a cooking method where food is cooked in a covered, oven-safe dish, often made of cast iron or clay. It's a French term that translates to "in a casserole" or "in a pot." Turkey Breast en Cocotte, therefore, refers to turkey breast cooked using this method. While there isn't a specific historical origin for this dish, we can explore the general history of cooking methods like "en cocotte."
Ingredients
Turkey is not traditionally a staple in classic French cuisine, as poultry like chicken and duck have historically been more popular. However, the concept of slow-cooking meats in a covered dish is a technique that could be applied to various types of meat, including turkey.
Directions
- It’s advisable to brine your turkey breast before cooking this dish.
- Get meat out of the fridge to get it on room temperature.
- Pat dry with towels and season with pepper, set aside.
- If you have not brined previously season with salt as well.
- Slice shallots thinly, follow up with mushrooms and lastly dice garlic.
- Clean-up grapes and prepare rest of the ingredients so you have all by the hand.
- Prepare your skillet, ideally heavy cast iron with enamel (oven safe) with lid.
- Preheat oven to 120C (on fan).
- Heat pan on to high heat with olive oil. Sauté your turkey breast.
- Key is to develop nice browning on all sides.
- Later, turn heat to medium and add onions, garlic.
- Once onions are translucent deglaze with wine.
- Also add water with chicken stock.
- Scrape the bottom of the pan to release fond.
- Lastly add fennel seeds, bay leaf and raisins.
Insert your thermometer to be able to monitor internal temperature of breast during cooking.
- Cover pan and place it in the middle rack of preheated oven at 120C.
- Cook until internal temperature of breast reach approx. 73C (160F).
- Remove
- Once your reached desired temp (approx 1 hour depends on breast) remove pan from oven.
- Carefully place turkey breast out of the pan and set aside.
- Add flour to the pan and reduce for 10 minutes until sauce thickens.
- Slice turkey breast and serve on mashed potatoes with sauce over it.
Inspired by:
Ingredients
Directions
- It’s advisable to brine your turkey breast before cooking this dish.
- Get meat out of the fridge to get it on room temperature.
- Pat dry with towels and season with pepper, set aside.
- If you have not brined previously season with salt as well.
- Slice shallots thinly, follow up with mushrooms and lastly dice garlic.
- Clean-up grapes and prepare rest of the ingredients so you have all by the hand.
- Prepare your skillet, ideally heavy cast iron with enamel (oven safe) with lid.
- Preheat oven to 120C (on fan).
- Heat pan on to high heat with olive oil. Sauté your turkey breast.
- Key is to develop nice browning on all sides.
- Later, turn heat to medium and add onions, garlic.
- Once onions are translucent deglaze with wine.
- Also add water with chicken stock.
- Scrape the bottom of the pan to release fond.
- Lastly add fennel seeds, bay leaf and raisins.
Insert your thermometer to be able to monitor internal temperature of breast during cooking.
- Cover pan and place it in the middle rack of preheated oven at 120C.
- Cook until internal temperature of breast reach approx. 73C (160F).
- Remove
- Once your reached desired temp (approx 1 hour depends on breast) remove pan from oven.
- Carefully place turkey breast out of the pan and set aside.
- Add flour to the pan and reduce for 10 minutes until sauce thickens.
- Slice turkey breast and serve on mashed potatoes with sauce over it.