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."
Prep Time30 minsCook Time2 hrsTotal Time2 hrs 30 mins
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
Brine
1
It’s advisable to brine your turkey breast before cooking this dish.
Preparation
2
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).
Sauté
3
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.
Deglaze
4
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.
Cooking
5
Cover pan and place it in the middle rack of preheated oven at 120C.
Cook until internal temperature of breast reach approx. 73C (160F).
Reduce
6
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
Sauté
750gturkey breast
1tbspolive oil
...aromatics
1ptshallot
1ptgarlic
...deglaze
100mlred wine
½tspchicken stock
50mlwater
...spices
1tbspfennel seeds
1ptbay leaf
...add
30ptwhite grapes
4ptchampignon mushrooms
1tbspraisin
Sauce
1tbspall-purpose-flour
Directions
Brine
1
It’s advisable to brine your turkey breast before cooking this dish.
Preparation
2
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).
Sauté
3
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.
Deglaze
4
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.
Cooking
5
Cover pan and place it in the middle rack of preheated oven at 120C.
Cook until internal temperature of breast reach approx. 73C (160F).
Reduce
6
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.
