Turkey Breast en Cocotte with Mole
By America's Test KitchenPublished on July 23, 2009
Yield
Serves 6 to 8
Ingredients
Before You Begin
Many supermarkets are now selling “hotel-style” turkey breasts. Try to avoid these if you can, as they still have the wings attached. If this is the only type of breast you can find, you will simply need to remove the wings before proceeding with the recipe. Be sure to use a 7- to 8-quart Dutch oven here. Don’t buy a turkey breast larger than 7 pounds; it won’t fit in the pot. For a smaller turkey breast, reduce the cooking time as necessary.
Instructions
- Adjust an oven rack to the lowest position and heat the oven to 250 degrees. Using kitchen shears or a chef’s knife, trim the rib bones and any excess fat from the turkey. Pat the turkey dry with paper towels and season with salt and pepper.
- Heat 2 tablespoons of the oil in a large Dutch oven over medium-high heat until just smoking. Add the turkey, breast side down and scatter the onion, crushed garlic, thyme, and bay leaf around the turkey. Cook, turning the breast on its sides and stirring the vegetables as needed, until the turkey and vegetables are well browned, 12 to 16 minutes, reducing the heat if the pot begins to scorch.
- Off the heat, place a large sheet of foil over the pot and press to seal, then cover tightly with the lid. Transfer the pot to the oven and cook until the thickest part of the breast registers 160 to 165 degrees on an instant-read thermometer, 1 1/2 to 1 3/4 hours.
- Remove the pot from the oven. Transfer the turkey to a cutting board, tent loosely with foil, and let rest while making the sauce. Strain the juices from the pot into a fat separator, reserving the strained vegetables. Let the juices settle for about 5 minutes, then defat the juices; set aside.
- Meanwhile, add the remaining 3 tablespoons oil, minced garlic, chili powder, cocoa powder, cinnamon, and cloves to the pot and cook over medium heat until fragrant, about 1 minute. Stir in the defatted juices, strained vegetables, any accumulated juices from the turkey, tomatoes, raisins, and peanut butter and simmer over medium-high heat, stirring occasionally, until slightly thickened, 8 to 10 minutes.
- Discard the thyme and bay leaf, then puree the sauce in a blender until smooth, about 20 seconds. Season with salt and pepper to taste. Carve the turkey and serve, passing the mole separately.
Yield
Serves 6 to 8Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Why This Recipe Works
We knew from our experience with chicken that cooking poultry in a covered pot over low heat for an extended period of time produces wonderful results, so we decided to develop a turkey breast recipe using this method. We chose a 6- to 7-pound bone-in turkey breast for our turkey breast en cocotte recipe because the bone lent the breast deep flavor and this size breast fit into the pot. As with chicken, we found that browning the turkey breast was an essential step in developing deep flavor. Adding some aromatics—in this case, onion, carrot, celery, garlic, thyme, and a bay leaf—to the pot further rounded out the flavor.
Before You Begin
Many supermarkets are now selling “hotel-style” turkey breasts. Try to avoid these if you can, as they still have the wings attached. If this is the only type of breast you can find, you will simply need to remove the wings before proceeding with the recipe. Be sure to use a 7- to 8-quart Dutch oven here. Don’t buy a turkey breast larger than 7 pounds; it won’t fit in the pot. For a smaller turkey breast, reduce the cooking time as necessary.
Instructions
- Adjust an oven rack to the lowest position and heat the oven to 250 degrees. Using kitchen shears or a chef’s knife, trim the rib bones and any excess fat from the turkey. Pat the turkey dry with paper towels and season with salt and pepper.
- Heat 2 tablespoons of the oil in a large Dutch oven over medium-high heat until just smoking. Add the turkey, breast side down and scatter the onion, crushed garlic, thyme, and bay leaf around the turkey. Cook, turning the breast on its sides and stirring the vegetables as needed, until the turkey and vegetables are well browned, 12 to 16 minutes, reducing the heat if the pot begins to scorch.
- Off the heat, place a large sheet of foil over the pot and press to seal, then cover tightly with the lid. Transfer the pot to the oven and cook until the thickest part of the breast registers 160 to 165 degrees on an instant-read thermometer, 1 1/2 to 1 3/4 hours.
- Remove the pot from the oven. Transfer the turkey to a cutting board, tent loosely with foil, and let rest while making the sauce. Strain the juices from the pot into a fat separator, reserving the strained vegetables. Let the juices settle for about 5 minutes, then defat the juices; set aside.
- Meanwhile, add the remaining 3 tablespoons oil, minced garlic, chili powder, cocoa powder, cinnamon, and cloves to the pot and cook over medium heat until fragrant, about 1 minute. Stir in the defatted juices, strained vegetables, any accumulated juices from the turkey, tomatoes, raisins, and peanut butter and simmer over medium-high heat, stirring occasionally, until slightly thickened, 8 to 10 minutes.
- Discard the thyme and bay leaf, then puree the sauce in a blender until smooth, about 20 seconds. Season with salt and pepper to taste. Carve the turkey and serve, passing the mole separately.
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