Poached Turkey Breast
Makes 12 (4-ounce) servings (about 3 pounds cooked turkey) and 2 quarts broth Ingredients
This is an easy way to cook a really moist turkey breast. The added bonus is that the flavorful
broth can be used as a soup base for your leftover turkey--or it can be frozen to use later.
1 whole turkey breast (about 6 pounds), halved, skin and bones removed
8 cups fat-free, low-sodium chicken broth
1/2 cup chopped onion
1/4 cup chopped carrot
1/4 cup chopped celery
2 teaspoons minced garlic
1 tablespoon chopped fresh thyme or 1 teaspoon dried
1 tablespoon chopped fresh oregano or 1 teaspoon dried
6-10 peppercorns (optional)
1. Fold each turkey breast in half lengthwise. Cut six 12" lengths of kitchen string or twine and tie 3
pieces, evenly spaced, around each breast. The breasts should be somewhat cylindrical. Set
2. Place the broth, onion, carrot, celery, garlic, thyme, oregano, and peppercorns (if desired) in a
5- to 6-quart Dutch oven. Bring to a boil.
3. Carefully place the turkey breasts in the hot poaching liquid. Reduce the heat, cover, and
simmer, turning the breasts occasionally, for about 1 hour, or until a meat thermometer inserted
in the thickest portion reaches 170°F and the juices run clear.
4. Remove the Dutch oven from the heat. Allow the turkey to cool in the broth for about 20
minutes, then remove the turkey and reserve the poaching liquid for soup or gravy. Strain the
broth and refrigerate or freeze it. Slice the turkey thinly and serve it hot or cold.
34 g protein
0 g carbohydrates (0 g sugars)
1 g fat (0 g saturated)
95 mg cholesterol
0 g fiber
220 mg sodium
to download the recipe.
With permission from "The Biggest Loser 3-Day Jumpstart" by Cheryl Forberg RD and Melissa