| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
May 1992 |
1 |
servings |
INGREDIENTS
| 1 |
|
Turkey breast half on bone; skinned (1 |
|
|
; 3/4-pound) |
| 1 |
c |
Chicken stock or canned low-salt broth |
| 1 |
lg |
Red onion; halved, thinly |
|
|
; sliced |
| 1/3 |
c |
Plus 3 tablespoons white wine vinegar |
| 2 |
tb |
Olive oil |
| 6 |
|
Whole black peppercorns |
| 4 |
|
Whole allspice berries |
| 2 |
|
Bay leaves |
| 1 |
|
Fresh rosemary sprig or 1/4 teaspoon; crumbled |
|
|
; dried |
| 1 |
|
Fresh thyme sprig; or 1/4 teaspoon |
|
|
; dried, crumbled |
| 1/2 |
ts |
Salt |
| 1 |
|
Red bell pepper; halved, thinly |
|
|
; sliced |
INSTRUCTIONS
Place turkey in deep skillet. Add stock, half of onion, 1/3 cup vinegar,
oil, peppercorns, allspice, bay leaves, rosemary, thyme and 1/2 teaspoon
salt; bring to simmer. Cover and cook 20 minutes. Turn turkey, cover and
continue simmering until cooked through, about 20 minutes. Transfer turkey,
onion and herbs to large bowl. Add bell pepper and remaining onion. Pour
hot cooking liquid over. Cover and chill overnight.
Remove turkey from liquid (if liquid has gelled, place over very low heat
just until liquefied, but do not warm). Cut turkey from bones. Thinly slice
meat. Arrange on platter. Add remaining 3 tablespoons vinegar to cooking
liquid. Season with salt and pepper. Spoon vegetables and liquid over
turkey.
Serves 8.
Bon Appetit May 1992
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