Turkey Breast en Cocotte with Pan Gravy | Perfectly Seasonal
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A whole turkey can be overwhelming, especially if your Thanksgiving meal is smaller this year. A turkey breast is much more manageable and easier to cook …
besides probable flavour enhancement the carrot is easier to chop when it has a flat side. keeps it from rolling of the table
She’s a natural on camera. Some of these home shoots feel awkward but this is great.
Great demonstration, explanations; to the point and informative – thank you!
I like the dish rack.
Loved it you did not add any hot stuff…I also tired of everyone adding hot peppers or hot pepper flakes. There are some people who can't tolerate it or don't like it. I don't think it improves the taste but masked the real taste of the food!!!
I'm going to use this recipe because on Thanksgiving there is never enough breast meat. Thank you!
I can't put the vegetables in the pot if I do my wife swears that it tastes like a roast not a Turkey.
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Julia – Christmas Day 12/25/2020 we followed your recipe to the letter ( there were only 3 of us😷). Watched your video again, preheated the oven to 250 degrees. Used the same Dutch oven and put on lowest rack. After 1.5 hours the instant read thermometer (received the one ATK recommended for Christmas last year) read 120 degrees. I left the turkey in the oven for another 45 minutes. Thermometer read 140 degrees. So, as we were starving, I cranked up the oven to 325 degrees for 1 hour. The thermometer finally read 167 degrees. I have a GE cafe induction range with oven, which is reliable. I used an oven thermometer to make sure of the oven temp. Where did I go wrong? Good news, I waited to cook the sides until the turkey breast was ready, so everything was ready at pretty much the same time. We didn’t eat until 10 pm, but the conversation was fun and lively, and each of us could lose a few pounds, so we were just fine. You were right, (somehow) the turkey was perfectly cooked, the gravy was to die for. But, I have no idea how to reproduce the same results. Our turkey breasts looked about the same size. Help! Do you make house calls?
So good. Thanks Julia, your hints really made this so easy.
Making this tomorrow. Merry Christmas everyone🎄
I started keeping my "sink" dish soap in a clear condiment squeeze bottle—-so much better! Takes up less counter real-estate, looks nicer and it's easier to dispense! Thanks Julia!
Thanks for the recipe. I save the veggie scraps in a ziploc, put in freezer and save for making a stock.
This recipe is fantastic and very easy. Have made it for the last two Thanksgivings.
Looks so tasty – thanks
Fabulous presentation ,thanks !!
I made this for Thanksgiving this year. It was spot on, and my brother raved about the gravy!!
What poultry shears are you using?
I made this recipe for my adult children and their significant others at Thanksgiving. It was delicious! The meat was moist and juicy, nothing was dried out. Of course, the skin had to be discarded, but who cares (it didn't go to waste, we gave it to our dogs)! This will be my go-to turkey recipe. Oh, and the gravy was out of this world!
Love it!
I was watching a video on Food 52 where they took the skin off the chicken after it cooks then put it on some aluminum foil covered baking sheet to crisp the skin to create crispy cracklings. Maybe loosen the skin from the turkey before cooking.
I love to watch you cook! Love ATK!! Going to do this for Christmas. Merry Christmas.🎄🎁
Looks great! But I’m not sure about roasting a turkey breast at 250 degrees for 1.5 hours. I tried roasting a boneless, skinless 3 pound turkey breast en cocotte and after 1.5 hours, it was still not fully cooked.
Great recipe! I've used the whole chicken version of this with fantastic results. In this case a regular bone in turkey breast would've been too big for me. Plus I have a 5.5 quart Dutch oven, not the 7 to 8 quart size recommended. I opted for a 3 pound boneless turkey breast. Other than using a smaller turkey breast I followed the recipe exactly. The results were delicious! Juicy meat and the best gravy. Thanks for sharing this.
I wish the u tube cooks would show the world the difference between cooking with a proper sharp knife and a typical dull one .
Julia; fixed it for thanksgiving for me and my 2 boys. All gone + 5lbs of mashed potatoes with rolls, slaw, corn, pies and cranberry salad. Your a blessing to this single dad, Thank you.
LOVE LOVE LOVE this format. Julia seems so much more relaxed. More please!!!
I had a lot more juices than you did. A 1/4 c flour wasn't enough. Even twice as much wasn't enough. It end up with lumps which strained out. I was disappointed that I couldn't get the rouge (?) consistancy. The flavor of the turkey and gravy were great.
I made this for Thanksgiving. My wife said it was the best turkey she ever had. I highly recommend this recipe.
Julia, I have to say that I am terribly disappointed in you. Why have you hidden this method from us until now? I have been cooking Thanksgiving turkey dinners forever, and they were all pretty good. This year, with COVID and my wife in memory care, I had to cook for one. Going to yell…THIS WAS THE ABSOLUTE BEST TASTING TURKEY I HAVE EVER MADE! So easy. So tasty. So moist. And the gravy, to die for. No deviations from your recipe, but I will never cook a turkey breast any other way again. You nailed it!
I made this today and it was great. Added some fresh sage and and added some white wine to the gravy. Delicious.
Love, love this recipe! Thanks!