Turkey Breast en Cocotte

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." 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.

Sauté
 750 g turkey breast(ideally brined previously, pat dry)
 1 tbsp olive oil
...aromatics
 1 pt shallot(or onions, thin slices)
 1 pt garlic(thinly sliced)
...deglaze
 100 ml red wine
 ½ tsp chicken stock(concentrate)
 50 ml water
...spices
 1 tbsp fennel seeds
 1 pt bay leaf
...add
 30 pt white grapes(approx, preferably seedless)
 4 pt champignon mushrooms (ideally brown, thick slices)
 1 tbsp raisin(dry)
Sauce
 1 tbsp all-purpose-flour(remove breast and reduce)

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.